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Butter chicken

with broccolini, garlic naan and raita.

Ready in around 25 mins

RECIPE FACT:
Butter chicken originated in Delhi, the capital territory of India, sometime during the 1950s. During this time, a man named Kundan Lal Gurjal operated a restaurant in the city, called Moti Mahal.
Nutritional Info:
  • Energy: 3574kj (854Kcal)
  • Protein: 50g
  • Carbohydrate: 96g
  • Fat: 33g
  • Contains: Gluten, Milk, Soy
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Preheat the oven to 180⁰C (fan-bake). Bring a pot of salted water to the boil.

  • 1. TO COOK THE BUTTER CHICKEN:

    Cut the roasted capsicum into 1 cm strips. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 2 cm pieces. Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. Once hot add the chicken and capsicum and fry for 3-4 mins, turning regularly. Add the butter chicken sauce and stir to combine. Continue to cook for a further 4-5 mins. Remove from the heat and season with salt and pepper.

  • 2. TO HEAT THE NAANS AND CHOP THE CORIANDER:

    Line an oven tray with baking paper. Place the garlic naan onto the tray and warm in the oven for 4-5 mins. Remove from oven and slice each naan into quarters and season with a little salt. Roughly chop the coriander leaves and stalk and set aside.

  • 3. TO COOK THE BROCCOLINI:

    Trim the ends off the broccolini and discard. Place the broccolini into the boiling water and cook for 2-3 mins. Drain into a colander, place in a serving dish and season with salt and pepper.

  • 4. TO HEAT THE RICE:

    Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.

  • TO SERVE:

    Place a serving of rice on each plate and ladle the butter chicken to the side. Garnish the butter chicken with a drizzle of raita and a sprinkle of chopped coriander. Serve the broccolini and toasted naan on the side.

Ingredients In your box:
  • 1 pack of free-range chicken breasts
  • 1 pack of steamed rice
  • 1 pot of butter chicken sauce
  • 1 pack of garlic naans
  • 1 pot of roasted capsicum
  • 1 pot of raita
  • 1 bag of coriander
  • 1 bag of broccolini

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