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15 Minute Butter Chicken Masala

15 Minute Butter Chicken Masala

15 Minute Butter Chicken Masala

with Baby Spinach, Green Beans and Rice

Recipe Development TeamPublished on September 24, 2025

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Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Combine that with butter chicken and you've got a crowd pleaser that's also ready in less than 15 minutes.

Tags:

Family Friendly

•High Protein

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

80 grams

Green Beans

480 grams

Diced British Chicken Breast

30 grams

Tomato Puree

1 sachet(s)

North Indian Style Spice Mix

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Baby Spinach

Not included in your delivery

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3321 kJ

Energy (kcal)794 kcal

Fat26.1 g

of which saturates14.2 g

Carbohydrate69.2 g

of which sugars6.4 g

Dietary Fibre4.3 g

Protein68.3 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Large Saucepan

•Pan

Instructions

1

Boil a half-full kettle.
Pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
Boil the rice, 10-12 mins.
Once cooked, drain and pop back in the pan and cover.

2

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.

3

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 chicken stock paste.
Bring to the boil, then turn the heat down slightly. Simmer, 3-4 mins.

4

Next, stir in the creme fraiche.
Bring to the boil, then stir in the butter (see pantry).
Add the spinach in handfuls, making sure it's piping hot, 1-2 mins. Remove from the heat. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Taste and add salt and pepper if needed.
Serve your curry and rice in bowls.

Enjoy!

5

Step 2 MOD: If you’re doubling up on chicken, cook the recipe in the same way.

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