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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 rich tomato sauce until tender, and serve with coriander rice.
Prep Time
35 min
Cuisine
Indian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
Cut the chicken breasts 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
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
Boil half 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
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
Add the chicken stock mix, then add 250ml [450ml] boiled water
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
Once the chicken is cooked, remove the pan from the heat and stir in the clotted cream – this is your butter chicken
Serve the butter chicken over the coriander rice
Garnish with the reserved coriander leaves
Enjoy!