SuperQuick Cheater Butter Chicken Breasts
with Buttery Basmati Rice
A few little shortcuts help to get this delicious butter chicken dinner on the table in only 15 minutes! Buttery rice is the perfect base for the silky sauce — you'll be scraping your plate clean.
Ingredients: Chicken breast • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Mirepoix (carrot, onion, celery) • Green peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.
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
2 unit(s)
Chicken Breasts
1 tbsp
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
56 g
Green Peas
½ cup
Tikka Sauce
(Contains Milk May contain Mustard, Sesame, Gluten, Wheat, Fish, Tree nuts, Crustaceans, Milk, Sulphites, Soy, Egg)
¾ cup
Basmati Rice
7 g
Cilantro
113 g
Mirepoix
56 mL
Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add rice and peas to the boiling water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat.
- Set aside, still covered.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Spread out on a cutting board, then season with Indian Spice Mix, salt and pepper. (TIP: For less heat, use half the Indian Spice Mix!)
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, flipping once, until golden-brown on both sides, 1-2 min.
- Add mirepoix to the pan with chicken. Cook, stirring occasionally, until softened, 2-3 min.
- Reduce heat to medium.
- Add tikka sauce, 1/4 cup (1/2 cup) water and cream. Cook, stirring often, until thickened slightly and chicken is cooked through, 4-5 min.**
- Remove from heat. Add 1 tbsp (2 tbsp) butter. Stir until butter is melted, then season with salt and pepper.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter.
- Divide rice between bowls.
- Top with cheater butter chicken.
- Tear remaining cilantro over top.
If you've opted to get chicken breasts, pat chicken dry with paper towels, then cut into 1-inch pieces. Continue with the recipe as written.