Quick Butter Chicken Masala
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Butter Chicken Masala

Quick Butter Chicken Masala

with Mustard Seed Green Beans and Rice

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

Tags:
Rapid
Spicy
Allergens:
Mustard
Milk

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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Ginger

150

Basmati Rice

260

Diced Chicken Thigh

2

Garlic Clove

80

Green Beans

30

Tomato Puree

1

North Indian Style Spice Mix

10

Chicken Stock Paste

1

Mustard Seeds

(Contains Mustard)

150

Soured Cream

(Contains Milk)

30

Unsalted Butter

Not included in your delivery

½

Sugar

100

Water for the Sauce

sideBannerName

Nutritional information

Energy (kcal)822 kcal
Energy (kJ)3441 kJ
Fat42 g
of which saturates21 g
Carbohydrate72 g
of which sugars7 g
Protein40 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Medium Saucepan
Knife
Garlic Press
Spoon
Grater
Grill Pan
Bowl

Instructions

Cook the Rice
1

a) Bring a large saucepan of water to the boil with a 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 for 12 mins then drain in a sieve, pop back in the pan and cover with a lid to keep warm.

Fry the Chicken
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 .

Simmer
3

a) Once the chicken is brown, 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.

Fry the Beans
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.

Finish the Curry
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.

Finish and Serve
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!