Quick Butter Chicken Masala
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Quick Butter Chicken Masala

Quick Butter Chicken Masala

with Green Beans and Rice

Warming with a slight kick, this North Indian style spice mix gives any dish a tasty boost. Made with spices common in Indian cuisine, this spice mix contains ingredients such as chilli flakes, ground cumin, turmeric and ginger, making its aromatic taste perfect for roasting veg and pan-frying meat, as well as a flavour driver in curries.

Family Friendly
High Protein

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 Time15 minutes
Cooking time15 minutes


serving amount

150 grams

Basmati Rice

80 grams

Green Beans

240 grams

Diced British Chicken Thigh

30 grams

Tomato Puree

1 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3023 kJ
Energy (kcal)723 kcal
Fat34.2 g
of which saturates16.5 g
Carbohydrate69.5 g
of which sugars6.4 g
Protein38.1 g
Salt1.64 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan


Rice Time
  • Boil a half-full kettle.
  • Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
  • Boil the rice, 10-12 mins.
  • Once cooked, drain and pop back in the pan. Cover and set aside.
Get Frying
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Trim the green beans. Cut into thirds.
  • Once hot, fry the chicken and green beans, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
Curry Up
  • Once the chicken has browned, stir in the tomato puree and North Indian style spice mix.
  • Add the sugar and water (see pantry for both).
  • Stir in the veg stock paste.
  • Bring to the boil, then turn the heat down slightly. Simmer, 3-4 mins.
Dinner's Ready!
  • Next, stir in the creme fraiche.
  • Bring to the boil, then stir in the butter (see pantry). Remove from the heat. IMPORTANT: Cook so there's no pink in the middle.
  • Taste and add salt and pepper if needed.
  • Serve your curry and rice in bowls.