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!
Fragrant Butter Chicken
Fragrant Butter Chicken
with a buttery naan bread & tomato sambal
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Butter Chicken Spice
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Fresh Cream
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Naan Bread
- Naan Breads
- Onion
- Onions
- Tomato
- Tomato Passata
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
TIME TO RICE AND SHINE!
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GET IT GOLDEN
Place a pot over high heat with a drizzle of oil. When hot, fry the Chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic & ginger and the butter Chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 200ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 5-6 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 seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced Tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NAAN COMPARE TO THIS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread until golden brown, 1-2 minutes per side. Cut into quarters.
WARM UP THE BELLY
Bowl up the curry. Side with the rice and the sambal. Garnish with the remaining coriander.
TIME TO RICE AND SHINE!
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GET IT GOLDEN
Place a pot over high heat with a drizzle of oil. When hot, fry the Chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic & ginger and the butter Chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 400ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 6-7 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 seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced Tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NAAN COMPARE TO THIS
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.
WARM UP THE BELLY
Bowl up the curry. Side with the rice and the sambal. Garnish with the remaining coriander.
TIME TO RICE AND SHINE!
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GET IT GOLDEN
Place a pot over high heat with a drizzle of oil. When hot, fry the Chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onions until soft, 4-5 minutes (shifting occasionally). Add the grated garlic & ginger and the butter Chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 600ml of water. Bring to a simmer and cook until thickened, 15-20 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
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 seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced Tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NAAN COMPARE TO THIS
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.
WARM UP THE BELLY
Bowl up the curry. Side with the rice and the sambal. Garnish with the remaining coriander.
TIME TO RICE AND SHINE!
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GET IT GOLDEN
Place a pot over high heat with a drizzle of oil. When hot, fry the Chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onions until soft, 4-5 minutes (shifting occasionally). Add the grated garlic & ginger and the butter Chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 800ml of water. Bring to a simmer and cook until thickened, 15-20 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
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 seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced Tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NAAN COMPARE TO THIS
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.
WARM UP THE BELLY
Bowl up the curry. Side with the rice and the sambal. Garnish with the remaining coriander.
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 20 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, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Fresh Cream, Fresh Ginger, Garlic Clove, Garlic Cloves, Naan Bread, Naan Breads, Onion, Onions, Tomato, Tomato Passata, Tomatoes, White Basmati Rice
What is the nutritional information of Fragrant Butter Chicken?
Calories: 995, Carbs: 133 grams, Fat: grams, Protein: 55.5 grams, Sugar: 18.8 grams, Salt: 724 grams
How do I prepare Fragrant Butter Chicken?
WARM UP THE BELLY: Bowl up the curry. Side with the rice and the sambal. Garnish with the remaining coriander. SOMEBODY SAY SAMBAL?: In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning. A DREAMY CREAMY SAUCE: Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 6-7 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 seasoning. GET IT GOLDEN: Place a pot over high heat with a drizzle of oil. When hot, fry the chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside. NAAN COMPARE TO THIS: 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. COOK THE CURRY BASE: Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic & ginger and the butter chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 400ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally). TIME TO RICE AND SHINE!: Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to 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, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Fresh Cream, Fresh Ginger, Garlic Clove, Garlic Cloves, Naan Bread, Naan Breads, Onion, Onions, Tomato, Tomato Passata, Tomatoes, White Basmati Rice
How many calories does Fragrant Butter Chicken have?
995 calories
How much fat content does Fragrant Butter Chicken have?
grams
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