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.
TIME TO RICE AND SHINE!
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.
GET IT GOLDEN
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.
COOK THE CURRY BASE
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).
A DREAMY CREAMY SAUCE
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.
SOMEBODY SAY 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.
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/s until golden brown, 1-2 minutes per side. Cut into quarters.
WARM UP THE BELLY
Bowl up the curry and side with the rice, the sambal, and the golden naan/s.
TIME TO RICE AND SHINE!
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.
GET IT GOLDEN
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.
COOK THE CURRY BASE
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).
A DREAMY CREAMY SAUCE
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.
SOMEBODY SAY 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.
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/s until golden brown, 1-2 minutes per side. Cut into quarters.
WARM UP THE BELLY
Bowl up the curry and side with the rice, the sambal, and the golden naan/s.
TIME TO RICE AND SHINE!
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.
GET IT GOLDEN
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.
COOK THE CURRY BASE
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).
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 season.
SOMEBODY SAY 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.
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 and side with the rice, the sambal, and the golden naans.
TIME TO RICE AND SHINE!
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.
GET IT GOLDEN
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.
COOK THE CURRY BASE
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).
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 season.
SOMEBODY SAY 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.
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 and side with the rice, the sambal, and the golden naans.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R219.85
for 4 servings · R54.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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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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Fresh Cream needs 160 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 8% of packR3.12
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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 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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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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Butter Chicken Spice needs 80 mlButter Chicken Spice Blend 75 g R50.99 · whole pack (size can't be divided)R50.99
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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 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, Cream, Garlic, Naan Bread, Onion, Spice & All Things Nice Indian Butter Chicken Curry Paste, Tomato, Tomato Passata, White Basmati Rice
What is the nutritional information of Fragrant Butter Chicken?
Calories: 1029, Carbs: 135 grams, Fat: grams, Protein: 55.6 grams, Sugar: 18.7 grams, Salt: 1137 grams
How do I prepare Fragrant Butter Chicken?
WARM UP THE BELLY: Bowl up the curry and side with the rice, the sambal, and the golden naan/s. 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/s until golden brown, 1-2 minutes per side. Cut into quarters. SOMEBODY SAY 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. A DREAMY CREAMY SAUCE: 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. COOK THE CURRY BASE: 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). GET IT GOLDEN: 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. TIME TO RICE AND SHINE!: 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, Chicken, Cream, Garlic, Naan Bread, Onion, Spice & All Things Nice Indian Butter Chicken Curry Paste, Tomato, Tomato Passata, White Basmati Rice
How many calories does Fragrant Butter Chicken have?
1029 calories
How much fat content does Fragrant Butter Chicken have?
grams