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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for UCOOK Ready-to-heat Butter Chicken?
The preparation time for UCOOK Ready-to-heat Butter Chicken with white basmati rice & a sambal is between 10 and 15 minutes.
What is the total time required to make UCOOK Ready-to-heat Butter Chicken with white basmati rice & a sambal?
The total time required to make UCOOK Ready-to-heat Butter Chicken with white basmati rice & a sambal is between 30 and 35 minutes.
How many servings does UCOOK Ready-to-heat Butter Chicken provide?
4 servings
What are the main ingredients in UCOOK Ready-to-heat Butter Chicken?
Fresh Chilli, Fresh Chillies, Fresh Coriander, Lemon Juice, Naan Bread, Naan Breads, Red Onion, Tomato, Tomatoes, UCOOK Fragrant Butter Chicken, White Basmati Rice
What is the nutritional information of UCOOK Ready-to-heat Butter Chicken?
Calories: 1065, Carbs: 130 grams, Fat: grams, Protein: 44.3 grams, Sugar: 19.2 grams, Salt: 1579 grams
How do I prepare UCOOK Ready-to-heat Butter Chicken?
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.
What should be prepared from my kitchen to make UCOOK Ready-to-heat Butter Chicken?
Fresh Chilli, Fresh Chillies, Fresh Coriander, Lemon Juice, Naan Bread, Naan Breads, Red Onion, Tomato, Tomatoes, UCOOK Fragrant Butter Chicken, White Basmati Rice
How many calories does UCOOK Ready-to-heat Butter Chicken have?
1065 calories
How much fat content does UCOOK Ready-to-heat Butter Chicken have?
grams
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