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Butter Chicken With Coriander Rice

Butter Chicken With Coriander Rice

Rating
4.5rating out of 5

(14556 reviews from our customers)

Prep Time

35 min

Cuisine

Indian

Butter chicken or 'murgh makhani' is a mildly spiced curry house favourite. To make your own, you'll simmer British chicken breast in a silky tomato sauce until tender, and serve with coriander rice.

Prep Time

35 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
fresh-coriander
10g coriander
large British chicken breast
1 large British chicken breast fillet
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
turmeric
1 tsp ground turmeric
ground-coriander
1 tsp ground coriander
Garam masala
1 tbsp garam masala
basmati-rice
130g basmati rice
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
Tomato-paste
1 tomato paste sachet (32g)
You Will Need
Butter, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 15g fresh root ginger
  • 10g coriander
  • 1 large British chicken breast fillet
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tbsp garam masala
  • 130g basmati rice
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
Typical Values per 100g per serving
Energy 773 kJ
185 kcal
2455 kJ
586 kcal
Fat
of which saturates
5.3 g
2.9 g
16.9 g
9.3 g
Carbohydrate
of which sugars
20.1 g
1.9 g
63.8 g
5.9 g
Fibre 1.2 g 3.9 g
Protein 13.8 g 43.9 g
Salt 0.79 g 2.52 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
garlic
15g fresh root ginger
ginger
10g coriander
coriander(100%)
1 large British chicken breast fillet
chicken breast fillet (100%)
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
1 tsp ground turmeric
turmeric(100%)
1 tsp ground coriander
ground coriander
1 tbsp garam masala
coriander seed, cumin seed, fennel seed, ginger, dill seed, clove
130g basmati rice
basmati rice
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 tomato paste sachet (32g)
Tomatoes
Allergens
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Butter Chicken With Coriander Rice

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

2 Butter Chicken With Coriander Rice

Cut the chicken breast[s] into large, bite-sized pieces

Combine the chopped chicken with the ground coriander, 1 tsp [2 tsp] of the garam masala (save the rest for later!) and a generous pinch of salt

3 Butter Chicken With Coriander Rice

Heat a large, wide-based pan (preferably non-stick, with a matching lid), with a drizzle of vegetable oil over a high heat

Once hot, add the chopped chicken and cook for 4 min, turning occasionally until the chicken is browned

Once browned, transfer the chicken to a plate and reserve the pan

4 Butter Chicken With Coriander Rice

Boil a kettle

Peel and finely dice the brown onion[s]

Return the reserved pan to a medium heat with 1 tbsp [2 tbsp] butter

Once melted, add the diced onion with a pinch of salt and cook for 5 min or until softened and starting to caramelise

5 Butter Chicken With Coriander Rice

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Once softened, add the chopped ginger, chopped garlic, ground turmeric, tomato paste and remaining garam masala to the pan and cook for 1 min or until fragrant

Crumble in 1/2 [1] Knorr chicken stock cube, then add 250ml [450ml] boiled water

6 Butter Chicken With Coriander Rice

Return the chicken to the pan and cook, covered, for 4-5 min or until the sauce has thickened to a curry-like consistency and the chicken is cooked through (no pink meat!)

Meanwhile, chop the coriander finely, including the stalks (save some leaves for garnish!)

Fluff the cooked rice with a fork, stir through the chopped coriander and season with salt – this is your coriander rice

7 Butter Chicken With Coriander Rice

Once the chicken is cooked, remove the pan from the heat and stir in the clotted cream – this is your butter chicken

8

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Serve the butter chicken over the coriander rice

Garnish with the reserved coriander leaves

Enjoy!

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