HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Butter Chicken Masala
Quick Butter Chicken Masala

Quick Butter Chicken Masala

with Mustard Seed Cabbage and Rice

Read more

Looking for a tasty midweek dinner option? Try cooking up ourChicken with peppers & green beans in just 20 minutes for a balanced and tasty meal.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 piece


150 grams

Basmati Rice

280 grams

Diced Chicken Thigh

2 unit(s)

Garlic Clove

1 sachet

Tomato Puree

1 pot(s)

Garam Masala

1 sachet

Chicken Stock Powder

1 bag(s)

Savoy Cabbage

1 pot(s)

Mustard Seeds


150 grams

Soured Cream


30 grams



Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3510 kJ
Energy (kcal)839 kcal
Fat44.0 g
of which saturates22.0 g
Carbohydrate68 g
of which sugars6.0 g
Protein40 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. Peel the ginger and then halve it. When boiling, add the rice and the half piece of ginger. Cook for 12 mins then drain in a sieve, pop back in the pan and cover with a lid.


Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the chicken, season with salt and pepper and fry until golden brown, 4-5 mins. Stir occasionally. While the chicken cooks, grate the remaining ginger, peel and grate the garlic (or use a garlic press).


Once the chicken is brown, add the tomato puree, garam masala, grated ginger and half the garlic. Stir together, then pour in the water (see ingredients for amount) and stir in the chicken stock powder. Bring to the boil and simmer until reduced by half.


While everything cooks, heat a drizzle of oil in another frying pan on medium high heat. Once hot, add the cabbage and a splash of water. Season with salt and pepper, then fry until nearly tender, 3-4 mins. Stir in the mustard seeds and remaining garlic and cook for 1 minute. Remove from the heat and cover with a lid or tin foil.


Once the sauce has reduced, stir in the sour cream. Bring just to the boil, then stir in the butter until melted. Remove from the heat. Taste and add salt and pepper if you feel it needs it.


Remove (and discard) the ginger from the rice and spoon the rice into bowls. Top with the curry and serve the cabbage on the side. Enjoy!