It doesn’t get quicker & easier than this, Chef! Simply heat up our signature decadent creamy butter chicken. All that’s left to do is to cook the rice, throw together a quick sambal, and toast the naan. Chop-chop!
UCOOK Ready-to-heat Butter Chicken
UCOOK Ready-to-heat Butter Chicken
with white basmati rice & a sambal
Hands on Time: 10 - 15 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Lemon Juice
- Naan Bread
- Naan Breads
- Red Onion
- Tomato
- Tomatoes
- UCOOK Fragrant Butter Chicken
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
HEAT
See cooking instruction on Fragrant Butter Chicken packaging. When it’s done heating, add seasoning, and stir.
FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid 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.
SAMBAL
Peel and dice ¼ of the onion. Dice ½ the tomato. Rinse, pick, and roughly chop the coriander. Deseed and thinly slice the chilli. In a small bowl, add the onion (to taste), the tomatoes, ½ of the coriander, the sliced chilli (to taste), and lemon juice (to taste). Toss to combine and season.
TOAST THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
EATING TIME
Bowl up the curry and side with the rice, the sambal, and the golden naan. Garnish with the remaining coriander.
UCOOK Fragrant Butter Chicken - 1
White Basmati Rice - 100ml
Red Onion - 1
Tomato - 1
Fresh Coriander - 4g
Fresh Chilli - 1
Lemon Juice - 10ml
Naan Bread - 1
HEAT
See cooking instruction on Fragrant Butter Chicken packaging. When it’s done heating, add seasoning, and stir.
FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid 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.
SAMBAL
Peel and dice ½ of the onion. Dice the tomato. Rinse, pick, and roughly chop the coriander. Deseed and thinly slice the chilli. In a small bowl, add the onion (to taste), the tomatoes, ½ of the coriander, the sliced chilli (to taste), and lemon juice (to taste). Toss to combine and season.
TOAST THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
EATING TIME
Bowl up the curry and side with the rice, the sambal, and the golden naan. Garnish with the remaining coriander.
UCOOK Fragrant Butter Chicken - 2
White Basmati Rice - 200ml
Red Onion - 1
Tomato - 1
Fresh Coriander - 8g
Fresh Chilli - 1
Lemon Juice - 20ml
Naan Breads - 2
HEAT
See cooking instruction on Fragrant Butter Chicken packaging. When it’s done heating, add seasoning, and stir.
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid 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.
SAMBAL
Peel and dice ¾ of the onion. Dice 1½ of the tomatoes. Rinse, pick, and roughly chop the coriander. Deseed and thinly slice the chillies. In a small bowl, add the onion (to taste), the tomatoes, ½ of the coriander, the sliced chilli (to taste), and lemon juice (to taste). Toss to combine and season.
TOAST THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
EATING TIME
Bowl up the curry and side with the rice, the sambal, and the golden naan. Garnish with the remaining coriander.
UCOOK Fragrant Butter Chicken - 3
White Basmati Rice - 300ml
Red Onion - 1
Tomatoes - 2
Fresh Coriander - 12g
Fresh Chillies - 2
Lemon Juice - 30ml
Naan Breads - 3
HEAT
See cooking instruction on Fragrant Butter Chicken packaging. When it’s done heating, add seasoning, and stir.
FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid 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.
SAMBAL
Peel and dice the onion. Dice the tomatoes. Rinse, pick, and roughly chop the coriander. Deseed and thinly slice the chillies. In a small bowl, add the onion (to taste), the tomatoes, ½ of the coriander, the sliced chilli (to taste), and lemon juice (to taste). Toss to combine and season.
TOAST THE NAAN
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan until golden, 1-2 minutes per side.
EATING TIME
Bowl up the curry and side with the rice, the sambal, and the golden naan. Garnish with the remaining coriander.
UCOOK Fragrant Butter Chicken - 4
White Basmati Rice - 400ml
Red Onion - 1
Tomatoes - 2
Fresh Coriander - 15g
Fresh Chillies - 2
Lemon Juice - 40ml
Naan Breads - 4
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