Butter chicken or 'murgh makhani' is a mildly spiced curry house favourite. To make your own, you'll simmer British chicken breast in a rich tomato sauce until tender, and serve with coriander rice.
Prep Time
35 min
Cuisine
Indian
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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 tomato paste sachet (32g)
2 x 125g British chicken breast fillets
chicken stock mix sachet (5.5g)
Typical Values
per 100g
per serving
Energy
786 kJ 186 kcal
2276 kJ 540 kcal
Fat of which saturates
5.4 g 3 g
15.7 g 8.6 g
Carbohydrate of which sugars
21.8 g 2.2 g
63 g 6.2 g
Fibre
1.9 g
5.6 g
Protein
12.7 g
36.9 g
Salt
0.27 g
0.79 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.
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
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
Cut the chicken breasts into large, bite-sized pieces
Combine the choppedchicken with the ground coriander, 1 tsp [2 tsp] of the garam masala (save the rest for later!) and a generous pinch of salt
3
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 choppedchicken 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
Boil half a kettle
Peel and finely dice the brownonion[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
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, choppedgarlic, ground turmeric, tomato paste and remaininggaram masala to the pan and cook for 1 min or until fragrant
Add the chicken stock mix, then add 250ml [450ml]boiled water
6
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
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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