Family Favourite Butter Chicken Breast and Basmati Rice
with Peas and Flaked Almonds
- Mustard
- Milk
- Nuts
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
Butter chicken is a crowd-pleasing Indian dish, with a recognisable and delicious tomato and butter curried sauce. That's what makes this recipe one of our favourites, and it's sure to be a favourite at your table too.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains: Mustard)
30 grams
Tomato Puree
240 grams
Diced British Chicken Breast
10 grams
Chicken Stock Paste
120 grams
Peas
75 grams
Creme Fraiche
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan on medium-high heat.
Once hot, add the korma curry paste, tomato puree and garlic. Cook, stirring, until fragrant, 1 min.
Next, pour the water for the sauce (see pantry for amount) into the pan of spices.
Stir through the diced chicken, chicken stock paste and sugar (see pantry for amount).
Bring to a boil, then lower the heat and simmer until the chicken is cooked through and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once thickened, stir through the peas, creme fraiche and butter (see pantry for amount).
Cook until the butter has melted and everything’s piping hot, 1-2 mins.
Once the rice is cooked, use a fork to fluff it up.
Add a splash of water to the curry if it's a little too thick. Season with salt and pepper if needed.
Share the rice between your bowls and spoon over the butter chicken.
Finish with a sprinkling of flaked almonds.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, mild taste; some found it a bit bland and suggested adding more spices or garlic for depth.
- Ease of prep: Reviewers praised the simple, quick cooking process and easy-to-follow instructions, making it great for weeknight meals.
- Suggestions: Consider adding onions, fresh coriander, or a touch of chilli for extra flavour; some preferred chicken breast over thighs.
- Portions: Several noted the chicken quantity was small; adding extra vegetables like peppers or spinach could bulk up the dish.
- Texture: The sauce consistency varied; some found it too thin, while others enjoyed the creaminess.
