eCook Meal
Fragrant Butter Chicken
with a buttery naan bread & tomato sambal
Nothing quite satisfies the taste buds like a flavourful butter chicken curry. Sided with toasted buttery naan and a refreshing sambal. Now go on, hurry and start the curry, Chef!
Serving guide
Choose your portion size.
Chicken & RICE
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the chicken in a bowl and toss with the curry paste. Season and set aside. Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
INTO THE PAN
Place a pot over high heat with a drizzle of oil. When hot, fry the Chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
START THE CURRY
Peel and grate the garlic. Return the pot to medium heat with a drizzle of oil. Fry ¾ of the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the butter Chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes (stirring occasionally).
MAKE IT CREAMY
Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 5-6 [6-7]|#7DA0D7 minutes. In the final 1-2 minutes, add the fried Chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener (to taste) and season.
Tomato SAMBAL
Rinse and roughly dice the Tomato. In a small bowl, combine the tomato, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NOW FOR THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread/s until golden brown, 1-2 minutes per side. Cut into quarters.
HURRY WITH THE CURRY
Bowl up the curry and side with the rice, the sambal, and the golden naan/s.
Chicken & RICE
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the chicken in a bowl and toss with the curry paste. Season and set aside. Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
INTO THE PAN
Place a pot over high heat with a drizzle of oil. When hot, fry the Chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
START THE CURRY
Peel and grate the garlic. Return the pot to medium heat with a drizzle of oil. Fry ¾ of the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the butter Chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes (stirring occasionally).
MAKE IT CREAMY
Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 5-6 [6-7]|#7DA0D7 minutes. In the final 1-2 minutes, add the fried Chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener (to taste) and season.
Tomato SAMBAL
Rinse and roughly dice the Tomato. In a small bowl, combine the tomato, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NOW FOR THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread/s until golden brown, 1-2 minutes per side. Cut into quarters.
HURRY WITH THE CURRY
Bowl up the curry and side with the rice, the sambal, and the golden naan/s.
Chicken AND RICE
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the chicken in a bowl and toss with the curry paste. Season and set aside. Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
INTO THE PAN
Place a pot over high heat with a drizzle of oil. When hot, fry the Chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
START THE CURRY
Peel and grate the garlic. Return the pot to medium heat with a drizzle of oil. Fry ¾ of the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and the butter Chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 600ml [800ml]|#7DA0D7 of water. Simmer until thickened, 15-20 minutes (stirring occasionally).
MAKE IT CREAMY
Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 7-8 minutes. In the final 1-2 minutes, add the fried Chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener (to taste) and season.
Tomato SAMBAL
Rinse and roughly dice the Tomato. In a small bowl, combine the tomato, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NOW FOR THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan breads until golden brown, 1-2 minutes per side. Cut into quarters.
HURRY WITH THE CURRY
Bowl up the curry and side with the rice, the sambal, and the golden naan/s.
Chicken & RICE
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the chicken in a bowl and toss with the curry paste. Season and set aside. Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
INTO THE PAN
Place a pot over high heat with a drizzle of oil. When hot, fry the Chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
START THE CURRY
Peel and grate the garlic. Return the pot to medium heat with a drizzle of oil. Fry ¾ of the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic and the butter Chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 600ml [800ml]|#7DA0D7 of water. Simmer until thickened, 15-20 minutes (stirring occasionally).
MAKE IT CREAMY
Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 7-8 minutes. In the final 1-2 minutes, add the fried Chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener (to taste) and season.
Tomato SAMBAL
Rinse and roughly dice the Tomato. In a small bowl, combine the tomato, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NOW FOR THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan breads until golden brown, 1-2 minutes per side. Cut into quarters.
HURRY WITH THE CURRY
Bowl up the curry and side with the rice, the sambal, and the golden naan/s.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R226.65
for 4 servings · R56.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Naan Breads needs 4Heat & Eat Plain Naan Breads 2 pk R46.99 · whole pack (size can't be divided)R46.99
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Fresh Cream needs 240 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 12% of packR4.92
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Tomatoes needs 2Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Butter Chicken Spice needs 80 mlButter Chicken Spice Blend 75 g R51.99 · whole pack (size can't be divided)R51.99
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Spice & All Things Nice Indian Butter Chicken Curry Paste needs 80 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 16% of packR8.80
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fragrant Butter Chicken?
The preparation time for Fragrant Butter Chicken with a buttery naan bread & tomato sambal is between 25 and 35 minutes.
What is the total time required to make Fragrant Butter Chicken with a buttery naan bread & tomato sambal?
The total time required to make Fragrant Butter Chicken with a buttery naan bread & tomato sambal is between 35 and 55 minutes.
How many servings does Fragrant Butter Chicken provide?
4 servings
What are the main ingredients in Fragrant Butter Chicken?
Butter Chicken Spice, Free-range Chicken Mini Fillets, Fresh Cream, Garlic Clove, Garlic Cloves, Naan Bread/s, Naan Breads, Onion, Onions, Spice & All Things Nice Indian Butter Chicken Curry Paste, Tomato, Tomato Passata, Tomatoes, White Basmati Rice
What is the nutritional information of Fragrant Butter Chicken?
Calories: 1091, Carbs: 135 grams, Fat: grams, Protein: 55.9 grams, Sugar: 19.2 grams, Salt: 1144 grams
How do I prepare Fragrant Butter Chicken?
HURRY WITH THE CURRY: Bowl up the curry and side with the rice, the sambal, and the golden naan/s. NOW FOR THE NAAN: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread/s until golden brown, 1-2 minutes per side. Cut into quarters. TOMATO SAMBAL: Rinse and roughly dice the tomato. In a small bowl, combine the tomato, the remaining onion (to taste), a drizzle of olive oil, and seasoning. MAKE IT CREAMY: Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 5-6 [6-7]|#7DA0D7 minutes. In the final 1-2 minutes, add the fried chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener (to taste) and season. START THE CURRY: Peel and grate the garlic. Return the pot to medium heat with a drizzle of oil. Fry ¾ of the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the butter chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes (stirring occasionally). INTO THE PAN: Place a pot over high heat with a drizzle of oil. When hot, fry the chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside. CHICKEN & RICE: Pat the chicken dry with paper towel and cut into bite-sized pieces. Place the chicken in a bowl and toss with the curry paste. Season and set aside. Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Fragrant Butter Chicken?
Butter Chicken Spice, Free-range Chicken Mini Fillets, Fresh Cream, Garlic Clove, Garlic Cloves, Naan Bread/s, Naan Breads, Onion, Onions, Spice & All Things Nice Indian Butter Chicken Curry Paste, Tomato, Tomato Passata, Tomatoes, White Basmati Rice
How many calories does Fragrant Butter Chicken have?
1091 calories
How much fat content does Fragrant Butter Chicken have?
grams