Butter Chicken Breast Curry
with Basmati Rice and Garlic Naan
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 breasts, and served with some steamy basmati rice and naan to catch all that delicious sauce. Clean up is going to be a breeze tonight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 tbsp
Indian Spice Blend
½ cup
Tikka Sauce
(Contains Milk)
113 g
Yellow Onion
1 tbsp
Garlic Puree
160 g
Tomato
¾ cup
Basmati Rice
2 unit
Naan
(Contains Milk, Gluten)
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
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) 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.
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 veggies soften slightly, 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 an unlined 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 with curry. Serve garlic naan on the side for dipping.
