Boschendal Butter Chicken

Name: Boschendal Butter Chicken
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Chicken; Coconut Cream; Cooked Chopped Tomato; Flaked Almonds; Free-range Chicken Mini Fillets; Fresh Mint; Garlic Clove; Garlic Cloves; Indian Butter Chicken Curry Paste; Onion; Onions; Poppadoms; Spinach; Spring Onion; Spring Onions

Get that smooth, aromatic butter chicken curry experience you’ve been craving. It is thickened with coconut cream, loaded with spinach, flecked with fresh mint, and paired with crispy poppadoms. This dish is as comforting as it is beautiful!

Boschendal Butter Chicken

with coconut cream & crispy poppadoms

4.7

33 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

MARINATING & TOASTING
In a medium-sized bowl, mix together ½ tsp of curry paste and a drizzle of oil. Rinse the Chicken/" title="View all our recipes with Chicken at eCook">Chicken fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. Place the Flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the Cooked Chopped Tomato and 100ml of water. Bring to a simmer, pop on a lid, and cook for 10-12 minutes until thickened, stirring occasionally.
GOLDEN Poppadoms
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadom for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. Remove from the pan on completion and allow to drain on paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the Coconut Cream and Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed Spinach until wilted. Season to taste and remove from the heat on completion.
CURRY’S UP!
Make a bed of creamy butter Chicken/" title="View all our recipes with Chicken at eCook">Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion. Scoop it up with the crispy Poppadoms. Wow, Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/indian-butter-chicken-curry-paste/" title="View all our recipes with Indian Butter Chicken Curry Paste at eCook">Indian Butter Chicken Curry Paste - 10ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 150g
Flaked Almonds - 10g
Onion - 1
Garlic Clove - 1
Cooked Chopped Tomato - 100g
Poppadoms - 2
Coconut Cream - 100ml
Spinach - 20g
Fresh Mint - 4g
Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion - 1

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Serves 2

MARINATING & TOASTING
In a medium-sized bowl, mix together 1 tsp of curry paste and a drizzle of oil. Rinse the Chicken/" title="View all our recipes with Chicken at eCook">Chicken fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. Place the Flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the Cooked Chopped Tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook for 15-20 minutes until thickened, stirring occasionally.
GOLDEN Poppadoms
When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the Poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the Coconut Cream and Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed Spinach until wilted. Season to taste and remove from the heat.
CURRY’S UP!
Make a bed of creamy butter Chicken/" title="View all our recipes with Chicken at eCook">Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion. Scoop it up with the crispy Poppadoms. Wow, Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/indian-butter-chicken-curry-paste/" title="View all our recipes with Indian Butter Chicken Curry Paste at eCook">Indian Butter Chicken Curry Paste - 20ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 300g
Flaked Almonds - 20g
Onion - 1
Garlic Cloves - 2
Cooked Chopped Tomato - 200g
Poppadoms - 4
Coconut Cream - 200ml
Spinach - 40g
Fresh Mint - 8g
Onions/" title="View all our recipes with Spring Onions at eCook">Spring Onions - 2

Download the Recipe

Serves 3

MARINATING & TOASTING
In a large bowl, mix together 1 ½ tsps of curry paste and a drizzle of oil. Rinse the Chicken/" title="View all our recipes with Chicken at eCook">Chicken fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. Place the Flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the Cooked Chopped Tomato and 180ml of water. Bring to a simmer, pop on a lid, and cook for 20-25 minutes until thickened, stirring occasionally.
GOLDEN Poppadoms
When the sauce has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the Poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the Coconut Cream and Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces. Replace the lid and simmer for 7-8 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed Spinach until wilted. Season to taste and remove from the heat.
CURRY’S UP!
Make a bed of creamy butter Chicken/" title="View all our recipes with Chicken at eCook">Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion. Scoop it up with the crispy Poppadoms. Wow, Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/indian-butter-chicken-curry-paste/" title="View all our recipes with Indian Butter Chicken Curry Paste at eCook">Indian Butter Chicken Curry Paste - 30ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 450g
Flaked Almonds - 30g
Onions - 2
Garlic Cloves - 3
Cooked Chopped Tomato - 300g
Poppadoms - 6
Coconut Cream - 300ml
Spinach - 60g
Fresh Mint - 12g
Onions/" title="View all our recipes with Spring Onions at eCook">Spring Onions - 3

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Serves 4

MARINATING & TOASTING
In a large bowl, mix together 2 tsps of curry paste and a drizzle of oil. Rinse the Chicken/" title="View all our recipes with Chicken at eCook">Chicken fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. Place the Flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
THE CURRY BASE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the Cooked Chopped Tomato and 200ml of water. Bring to a simmer, pop on a lid, and cook for 20-25 minutes until thickened, stirring occasionally.
GOLDEN Poppadoms
When the sauce has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the Poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on paper towel.
THINGS ARE ABOUT TO GET CREAMY…
Once the sauce has thickened, stir through the Coconut Cream and Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces. Replace the lid and simmer for 7-8 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed Spinach until wilted. Season to taste and remove from the heat.
CURRY’S UP!
Make a bed of creamy butter Chicken/" title="View all our recipes with Chicken at eCook">Chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced Onion/" title="View all our recipes with Spring Onion at eCook">Spring Onion. Scoop it up with the crispy Poppadoms. Wow, Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/indian-butter-chicken-curry-paste/" title="View all our recipes with Indian Butter Chicken Curry Paste at eCook">Indian Butter Chicken Curry Paste - 40ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
Flaked Almonds - 40g
Onions - 2
Garlic Cloves - 4
Cooked Chopped Tomato - 1
Poppadoms - 8
Coconut Cream - 400ml
Spinach - 80g
Fresh Mint - 15g
Onions/" title="View all our recipes with Spring Onions at eCook">Spring Onions - 4

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Frequently Asked Questions

What is the preparation time for Boschendal Butter Chicken?

The preparation time for Boschendal Butter Chicken with coconut cream & crispy poppadoms is between 15 and 30 minutes.

What is the total time required to make Boschendal Butter Chicken with coconut cream & crispy poppadoms?

The total time required to make Boschendal Butter Chicken with coconut cream & crispy poppadoms is between 35 and 50 minutes.

How many servings does Boschendal Butter Chicken provide?

4 servings

What are the main ingredients in Boschendal Butter Chicken?

Chicken, Coconut Cream, Cooked Chopped Tomato, Flaked Almonds, Free-range Chicken Mini Fillets, Fresh Mint, Garlic Clove, Garlic Cloves, Indian Butter Chicken Curry Paste, Onion, Onions, Poppadoms, Spinach, Spring Onion, Spring Onions

What is the nutritional information of Boschendal Butter Chicken?

Calories: 611, Carbs: 35 grams, Fat: grams, Protein: 46.5 grams, Sugar: 12 grams, Salt: 933 grams

How do I prepare Boschendal Butter Chicken?

THE CURRY BASE: Place a pot for the curry over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and the remaining curry paste to taste. Fry for 30-60 seconds until fragrant, shifting constantly. Stir in the cooked chopped tomato and 150ml of water. Bring to a simmer, pop on a lid, and cook for 15-20 minutes until thickened, stirring occasionally. CURRY’S UP!: Make a bed of creamy butter chicken curry. Garnish with the toasted almond flakes, chopped mint, and sliced spring onion. Scoop it up with the crispy poppadoms. Wow, Chef! GOLDEN POPPADOMS: When the sauce is nearing completion, return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the poppadoms for 30 seconds on one side. When starting to curl, use tongs or a spatula to flip and flatten out. Keep flipping and flattening until puffed up and golden. You may need to do this step in batches. Remove from the pan on completion and allow to drain on paper towel. MARINATING & TOASTING: In a medium-sized bowl, mix together 1 tsp of curry paste and a drizzle of oil. Rinse the chicken fillets to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Toss until coated, season, and set aside to marinate. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. THINGS ARE ABOUT TO GET CREAMY…: Once the sauce has thickened, stir through the coconut cream and chicken pieces. Replace the lid and simmer for 6-7 minutes until the chicken is cooked through, giving it a stir halfway. During the final minute, stir through the rinsed spinach until wilted. Season to taste and remove from the heat.