Quick Butter Chicken Masala
with Mustard Seed Cabbage and Rice
- Milk
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.
Ingredients
1
Ginger
150
Basmati Rice
260
Diced Chicken Thigh
2
Garlic Clove
30
Tomato Puree
1
Garam Masala
1
Chicken Stock Powder
100
Shredded Savoy Cabbage
1
Mustard Seeds
150
Soured Cream
(Contains: Milk)
30
Unsalted Butter
Not included in your delivery
150
Water
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A creamy, mild curry that many find deeply satisfying; some feel it leans more towards tikka masala than a classic butter chicken and could use a bolder, spicier profile.
- Ease of prep: Quick and straightforward to pull together on a weeknight, with most of the prep done in under 25 minutes using just a couple of pans.
- Suggestions: Add extra water beyond the stated amount to build a saucier consistency, as the sauce can reduce quickly; boosting the spice mix or adding chilli flakes helps if you prefer more depth and heat.
- Next-day meals: Leftovers taste even better the following day, though soured cream can turn slightly sour when reheated, so consider using a little less if you plan to save a portion.
- Portions: The chicken portion feels modest for two or more adults; adding extra diced chicken or bulking out with vegetables such as carrots, cauliflower, or chickpeas works well.
- Serving tips: Pairing with a naan bread rounds the meal out nicely; stirring the mango chutney into the sauce rather than serving it on top is worth trying for a more integrated flavour.
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