Mild North Indian Butter Chicken
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Mild North Indian Butter Chicken

Mild North Indian Butter Chicken

with Spinach, Peanut Rice & Garlic Tortillas

Thanks to our mild North Indian spice blend and curry paste, you can whip up this crowd-pleasing butter chicken in less time than it would take to order and wait for takeaway. Complete the dish with baked tortillas for scooping and peanut rice for crunch.

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time15 minutes


Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

chicken breast

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 packet

tomato paste

1 packet

mild curry paste

1 packet

garlic paste

1 packet

light cooking cream

(Contains Milk;)

1 packet

baby spinach leaves


mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

40 g


1 tsp

brown sugar

¼ cup

water (for the curry)


Nutritional Values

Energy (kJ)4883 kJ
Calories1167 kcal
Fat47.6 g
of which saturates23.6 g
Carbohydrate122.8 g
of which sugars18.6 g
Dietary Fibre15.8 g
Protein56.6 g
Sodium1877 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• In a medium saucepan, add the water (for the rice) and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes (the rice will finish cooking in its own steam!). • Stir crushed peanuts and half the butter through rice. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and toss to coat.


• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add tomato paste, mild curry paste and half the garlic paste. Cook until fragrant, 1 minute. • Add light cooking cream, the brown sugar and water (for the curry). Cook, stirring, until thickened, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until wilted, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.


• While chicken is cooking, preheat oven grill to high. • In a small microwave-safe bowl, combine remaining butter and remaining garlic paste. • Microwave in 10 second bursts, until fragrant and melted. • Spread garlic butter over one side of mini flourtortillas. • Place tortillas directly on an oven wire rack. Grill until golden, 3-5 minutes.


• Divide creamy butter chicken and peanut rice between bowls. • Serve with garlic tortillas. Enjoy!