Butter Chicken
with Basmati Rice & Slivered Almonds
Butter chicken, actually an invention of South Asian immigrants to Britain, has quickly become one of the most popular curries worldwide. And with good reason! Our finishing touch is slivered almonds on top – a perfect crunchy nuttiness that finishes this crowd-pleasing ode to the Indian diaspora.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
½ bunch
coriander
3 clove
garlic
1 packet
Free Range Chicken Thighs
1 tub
tomato paste
1 tub
Greek-style yoghurt
(Contains Milk;)
½ bag
baby spinach leaves
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
¾ sachet
Butter Chicken Spice Blend
Not included in your delivery
1 tbs
olive oil
1 cup
hot water
¼ cup
butter
(Contains Milk;)
6 cup
water
Nutritional Values
Utensils
Instructions
To prepare the ingredients, finely chop the brown onion and the coriander stalks and leaves separately. Peel and crush the garlic. Chop the chicken thighs into 2 cm pieces, wash the baby spinach leaves, and rinse the Basmati rice well.
Heat the olive oil in a large saucepan over medium-high heat. Add the brown onion and cook, stirring, for 3-4 minutes, or until soft. Add the butter chicken spice blend, coriander stalks and garlic and cook, stirring, for 2 minutes, or until fragrant. Add the chicken thighs to the pan and cook, stirring, for 5 minutes, or until brown. Add the tomato paste and hot water, stir to combine and then bring to the boil. Reduce the heat to medium-low and simmer for 5-6 minutes, or until chicken is cooked through. Stir through the Greek yoghurt and butter until combined. Stir through the baby spinach leaves for 2-3 minutes, or until wilted. Season to taste with salt and pepper.
Meanwhile, place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-9 minutes, or until the rice is soft. Drain and return to the saucepan. Stir through half the coriander leaves. Set aside.
To serve, divide the rice between plates. Top with the butter chicken, remaining fresh coriander and slivered almonds.