Butter Chicken Curry
with Basmati Rice and Garlic Naan
The iconic curry that has taken the world by storm! The 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 naan to catch all that delicious sauce. Clean up is going to be very easy 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 Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
½ cup
Tikka Sauce
1 unit(s)
Yellow Onion
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
2 unit(s)
Tomato
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat May contain Gluten)
56 mL
Cream
(Contains Milk)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
0.38 tsp
Salt*
3 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
Bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. 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 onions into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces.
While rice cooks, 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 oil (dbl for 4 ppl), 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 slightly softened, 2-3 min. Stir in tikka sauce, cream and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 9-12 min.**
While curry cooks, add naan directly to a baking sheet. Brush with 1 tbsp oil (dbl for 4 ppl) 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 naan so they don't burn!)
When curry is done, remove the pan from heat, then stir in 3 tbsp butter (dbl for 4 ppl). Fluff rice with a fork. Divide rice between bowls. Top rice with curry. Serve garlic naan on the side for dipping.