eCook Meal
Butter Chicken Burger & Potato Fries
with raita & coriander
Wouldn’t it be wonderful if you could satisfy your craving for a burger and butter chicken curry in one bite, Chef? We’ve turned this culinary dream into a reality! A crumbed chicken breast is layered between a buttery, toasted burger bun with a homemade butter chicken curry sauce made with a special UCOOK spice blend and creamy tomato passata. Served with fresh coriander and raita.
Serving guide
Choose your portion size.
CRISPY CHIPS
Preheat the oven to 200°C. Rinse the Potato and cut it into 1cm thick fries. Spread the potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FRAGRANT BUTTER CHICKEN SAUCE
Peel and grate the Garlic and ginger. Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic, the ginger and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream and 50ml [100ml]|#7DA0D7 of water and cook until thickened, 5-8 minutes (stirring occasionally). Loosen with a splash of water, if necessary. Add a sweetener (to taste) and seasoning.
CRUMBED CHICKEN
Place a clean pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
TOASTY BUN
Halve the burger bun/s, and spread butter or oil over the cut-side. Return the pan used for the chicken to medium heat. When hot, toast the bun/s, cut-side down, until golden, 1-2 minutes.
A FUSION OF FLAVOUR
Lay down the bottom bun half, top with the crispy chicken and generously cover with the butter chicken sauce. Layer with the green leaves, the coriander and the Raita. Smear with some sauce and close up with the other half of the bun. Pile the chips on the side with any remaining butter chicken sauce and raita for dipping. Scrumptious!
CRISPY CHIPS
Preheat the oven to 200°C. Rinse the Potato and cut it into 1cm thick fries. Spread the potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FRAGRANT BUTTER CHICKEN SAUCE
Peel and grate the Garlic and ginger. Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic, the ginger and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream and 50ml [100ml]|#7DA0D7 of water and cook until thickened, 5-8 minutes (stirring occasionally). Loosen with a splash of water, if necessary. Add a sweetener (to taste) and seasoning.
CRUMBED CHICKEN
Place a clean pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
TOASTY BUN
Halve the burger bun/s, and spread butter or oil over the cut-side. Return the pan used for the chicken to medium heat. When hot, toast the bun/s, cut-side down, until golden, 1-2 minutes.
A FUSION OF FLAVOUR
Lay down the bottom bun half, top with the crispy chicken and generously cover with the butter chicken sauce. Layer with the green leaves, the coriander and the Raita. Smear with some sauce and close up with the other half of the bun. Pile the chips on the side with any remaining butter chicken sauce and raita for dipping. Scrumptious!
CRISPY CHIPS
Preheat the oven to 200°C. Rinse the Potato and cut it into 1cm thick fries. Spread the potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
FRAGRANT BUTTER CHICKEN SAUCE
Peel and grate the Garlic and ginger. Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic, the ginger and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream and 150ml [200ml]|#7DA0D7 of water and cook until thickened, 10-12 minutes (stirring occasionally). Loosen with a splash of water, if necessary. Add a sweetener (to taste) and seasoning.
CRUMBED CHICKEN
Place a clean pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
TOASTY BUN
Halve the burger buns, and spread butter or oil over the cut-side. Return the pan used for the chicken to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
A FUSION OF FLAVOUR
Lay down the bottom bun half, top with the crispy chicken and generously cover with the butter chicken sauce. Layer with the green leaves, the coriander and the Raita. Smear with some sauce and close up with the other half of the bun. Pile the chips on the side with any remaining butter chicken sauce and raita for dipping. Scrumptious!
CRISPY CHIPS
Preheat the oven to 200°C. Rinse the Potato and cut it into 1cm thick fries. Spread the potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
FRAGRANT BUTTER CHICKEN SAUCE
Peel and grate the Garlic and ginger. Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic, the ginger and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream and 150ml [200ml]|#7DA0D7 of water and cook until thickened, 10-12 minutes (stirring occasionally). Loosen with a splash of water, if necessary. Add a sweetener (to taste) and seasoning.
CRUMBED CHICKEN
Place a clean pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
TOASTY BUN
Halve the burger buns, and spread butter or oil over the cut-side. Return the pan used for the chicken to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
A FUSION OF FLAVOUR
Lay down the bottom bun half, top with the crispy chicken and generously cover with the butter chicken sauce. Layer with the green leaves, the coriander and the Raita. Smear with some sauce and close up with the other half of the bun. Pile the chips on the side with any remaining butter chicken sauce and raita for dipping. Scrumptious!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R250.06
for 4 servings · R62.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Cream needs 160 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 8% of packR3.12
-
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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Butter Chicken Spice needs 80 mlButter Chicken Spice Blend 75 g R50.99 · whole pack (size can't be divided)R50.99
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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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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Crumbed Chicken Breasts needs 4Lemon & Black Pepper Crumbed Chicken Breast Fillets Avg 500 g R103.34 · whole pack (size can't be divided)R103.34
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Burger Buns needs 4Our Ultimate Burger Buns 4 x 80 g R36.99 · whole pack (size can't be divided)R36.99
Not in the Woolies basket — source these elsewhere:
- Raita
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Butter Chicken Burger & Potato Fries?
The preparation time for Butter Chicken Burger & Potato Fries with raita & coriander is between 25 and 45 minutes.
What is the total time required to make Butter Chicken Burger & Potato Fries with raita & coriander?
The total time required to make Butter Chicken Burger & Potato Fries with raita & coriander is between 40 and 60 minutes.
How many servings does Butter Chicken Burger & Potato Fries provide?
4 servings
What are the main ingredients in Butter Chicken Burger & Potato Fries?
Burger Bun, Butter Chicken Spice, Cream, Crumbed Chicken Breast, Fresh Coriander, Garlic, Ginger, Green Leaves, Onion, Potato, Raita, Tomato Passata
What is the nutritional information of Butter Chicken Burger & Potato Fries?
Calories: 914, Carbs: 128 grams, Fat: grams, Protein: 48.5 grams, Sugar: 18.3 grams, Salt: 1284 grams
How do I prepare Butter Chicken Burger & Potato Fries?
TOASTY BUN: Halve the burger bun/s, and spread butter or oil over the cut-side. Return the pan used for the chicken to medium heat. When hot, toast the bun/s, cut-side down, until golden, 1-2 minutes. CRUMBED CHICKEN: Place a clean pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes. CRISPY CHIPS: Preheat the oven to 200°C. Rinse the potato and cut it into 1cm thick fries. Spread the potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). FRAGRANT BUTTER CHICKEN SAUCE: Peel and grate the garlic and ginger. Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic, the ginger and the butter chicken spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, the cream and 50ml [100ml]|#7DA0D7 of water and cook until thickened, 5-8 minutes (stirring occasionally). Loosen with a splash of water, if necessary. Add a sweetener (to taste) and seasoning. A FUSION OF FLAVOUR: Lay down the bottom bun half, top with the crispy chicken and generously cover with the butter chicken sauce. Layer with the green leaves, the coriander and the raita. Smear with some sauce and close up with the other half of the bun. Pile the chips on the side with any remaining butter chicken sauce and raita for dipping. Scrumptious!
What should be prepared from my kitchen to make Butter Chicken Burger & Potato Fries?
Burger Bun, Butter Chicken Spice, Cream, Crumbed Chicken Breast, Fresh Coriander, Garlic, Ginger, Green Leaves, Onion, Potato, Raita, Tomato Passata
How many calories does Butter Chicken Burger & Potato Fries have?
914 calories
How much fat content does Butter Chicken Burger & Potato Fries have?
grams