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Quick Butter Chicken Breast Masala

Quick Butter Chicken Breast Masala

with Mustard Seed Green Beans and Rice

Custom recipe
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Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Butter Chicken Breast Masala in just 20 minutes for a delicious and speedy meal.

Tags:RapidSpicy
Allergens:MustardMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Ginger

150 grams

Basmati Rice

280 grams

Diced Chicken Breast

2 unit(s)

Garlic Clove

80 grams

Green Beans

1 sachet

Tomato Puree

1 sachet

North Indian Style Spice Mix

10 grams

Chicken Stock Paste

1 sachet

Mustard Seeds

(ContainsMustard)

150 grams

Sour Cream

(ContainsMilk)

30 grams

Butter

(ContainsMilk)

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3148 kJ
Energy (kcal)752 kcal
Fat31.0 g
of which saturates18.0 g
Carbohydrate72 g
of which sugars7.0 g
Protein45 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Grater
Spoon
Sieve
Lid
Frying Pan
Garlic Press
Cutting board
Knife
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) Peel and halve the ginger. TIP: Use a teaspoon to easily scrape away the peel.
c) When boiling, add the rice and half the ginger.
d) Cook until tender, 12 mins. Once cooked, drain in a sieve, pop back in the pan and cover to keep warm.

2

a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the chicken and season with salt and pepper. Stir-fry until golden brown, 4-5 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
c) While the chicken cooks, grate the remaining ginger. Peel and grate the garlic (or use a garlic press). Trim the green beans and chop into thirds.

3

a) Once the chicken has browned, add the tomato puree, North Indian style spice mix, grated ginger and half the garlic.
b) Stir together, then pour in the water and sugar (see ingredients for both amounts). Stir in the chicken stock paste.
c) Bring to the boil and simmer until reduced by half, 3-5 mins.

4

a) While everything cooks, heat a drizzle of oil in another frying pan on medium-high heat.
b) Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins.
c) Stir in the mustard seeds and remaining garlic and cook for 1 min.
d) Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Drain, then remove from the heat and keep covered.

5

a) Once the sauce has reduced, stir in the soured cream.
b) Bring to the boil, then stir in the butter until melted. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and add salt and pepper if needed.

6

a) Remove the ginger from the rice and spoon the rice into bowls.
b) Top with the curry and scatter over the mustard seed green beans. Enjoy!