Quick Butter Chicken Masala
with Peas and Ginger 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.
Recipe Update:
Due to quality issues with green beans, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Ginger
150
Basmati Rice
260
Diced British Chicken Thigh
2
Garlic Clove**
30
Tomato Puree
1
North Indian Style Spice Mix
1
Mustard Seeds
(Contains: Mustard)
10
Chicken Stock Paste
120
Peas
75
Creme Fraiche
(Contains: Milk)
Not included in your delivery
½
Sugar for the Sauce
100
Water for the Sauce
20
Butter
Utensils
Instructions
a) Boil a full kettle.
b) Peel and halve the ginger. TIP: Use a teaspoon to easily scrape away the peel.
c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and half the ginger and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken and season with salt and pepper. Stir-fry until golden brown, 5-6 mins. IMPORTANT: Wash your hands and equipment 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).
a) Once the chicken has browned, stir in the tomato puree, North Indian style spice mix, grated ginger, mustard seeds, and half the garlic.
b) Pour in the sugar and water for the sauce (see pantry for both amounts). Stir in the chicken stock paste.
a) Bring to the boil then turn the heat down slightly and simmer until reduced by half, 3-5 mins.
b) Stir through the peas and cook for 1 min longer.
a) Once the sauce has reduced, stir in the creme fraiche.
b) Bring to the boil, then stir in the butter (see pantry for amount) 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.
a) Remove and discard the ginger from the rice and share between your bowls.
b) Top with the chicken masala curry.
Enjoy!
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