Fragrant Butter Chicken
with Basmati Rice
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! We think it’s a perfect mid-week dinner and is guaranteed to satisfy even the fussiest of eaters.
The quantities provided above are averages only.
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 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
½ bunch
coriander
⅔ sachet
Butter Chicken Spice Blend
1 packet
Free Range Chicken Thighs
1 sachet
tomato paste
1 tub
Greek-style yoghurt
(Contains Milk;)
½ bag
baby spinach leaves
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
Not included in your delivery
3 cup
water
1 tbs
olive oil
⅔ cup
hot water
1.5 tbs
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
To prepare the ingredients, rinse the Basmati rice well. Finely chop the brown onion and coriander stalks, and pick the coriander leaves. Chop the chicken thighs into 2 cm pieces, and wash the baby spinach leaves.
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 8-10 minutes or until the rice is soft. Drain and return to the saucepan. Set aside.
Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and coriander stalks and cook, stirring, for 3-4 minutes, or until soft. Add the butter chicken spice blend and cook, stirring, for 2 minutes, or until fragrant. Add the chicken thighs to the pan and cook, stirring, for 5 minutes, or until golden on the outside.
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. Season to taste with a pinch of sugar, if you like.
Remove from the heat and 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.
To serve, divide the rice between plates and top with the butter chicken. Garnish with coriander leaves and slivered almonds. Enjoy!