Butter Chicken Curry
with Basmati Rice and Garlic Flatbreads
The iconic curry that has taken the world by storm, Butter Chicken Curry, is a classic for a reason, and this recipe proves it! Jam-packed with delicious spices and juicy chicken thighs, and served with some steamy basmati rice and garlic naan to catch all that delicious sauce. Clean up is going to be a breeze tonight!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 tbsp
Indian Spice Blend
½ cup
Tikka Sauce
(Contains Milk)
1 unit(s)
Yellow Onion
1 tbsp
Garlic Puree
2 unit(s)
Tomato
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
56 mL
Cream
(Contains Milk)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, peel, then cut onion into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces.
Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
Add tomatoes, onions, half the garlic puree and Indian Spice Mix to the pan with chicken. Cook, stirring often, until veggies soften slightly, 2-3 min. Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 9-12 min.**
While curry cooks, add flatbreads to an unlined baking sheet. Brush with 1 tbsp (2 tbsp) oil and remaining garlic puree. Season with salt. Bake in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on flatbreads so they don't burn!)
When curry is done, remove the pan from heat. Add 3 tbsp (6 tbsp) butter. Stir until melted, 1 min.Fluff rice with a fork. Divide rice between bowls. Top with curry. Tear garlic flatbreads and serve alongside.
