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Classic Butter Chicken with Rice

Classic Butter Chicken with Rice

Made With Our Classic Butter Chicken
2 SERVES
SERVES 2-3
prep
10 MINS PREP
20 MINS COOK
COOKS 20 MINS
A dish that needs no introduction. This powerhouse of a curry is a staple across India and beyond, and with this recipe you can make it in a matter of minutes. Discover why it’s such a fan favourite and try it for your weekday dinner.
Ingredients
  • 1 pack of The Spice Tailor Classic Butter Chicken 
  • 1 tbsp. vegetable oil.
  • 250g chicken thighs, diced.

To garnish(optional) -

  • A few knobs of butter.
  • A few lemon wedges.
  • 1 tbsp. finely chopped cilantro.

Crispy ginger and shallots (optional) -

  • ½ tsp. vegetable oil.
  • ½ shallot/small onion, thinly sliced.
  • Thumb sized piece of ginger, cut into long sticks.

Peppers and onions side (optional) -

  • 1/2 tbsp. vegetable oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 onion, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 green bell pepper, roughly chopped
  • Pinch of turmeric
Method
  1. First, prepare your garnishes by heating ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the shallots for 4-5 minutes. Then add the ginger, to fry for a few minutes more until both are golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll. 
  2. Make the bell pepper and onion side by heating the oil in a frying pan over a medium high heat to fry the mustard and cumin seeds for 30 seconds. Then add the onion and bell peppers, to cook for 10 minutes, stirring every so often, until the onion and bell peppers are just tender. Stir through the pinch of turmeric and add some salt to taste, then set to one side and keep warm until you’re ready to serve.
  3. To prepare the curry, place a pan over a medium high heat and add a tbsp. of vegetable oil and the spices from the spice sachet in the kit. 
  4. Cook until aromatic, then add the chicken breast to brown lightly. Cook for a minute or so before adding in the base sauce and simmer for a few minutes.
  5. Stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.
  6. Scatter over the fried shallot and ginger, serve with the lemon wedges, chopped cilantro and a few knobs of butter.
  • 1 pack of The Spice Tailor Classic Butter Chicken 
  • 1 tbsp. vegetable oil.
  • 250g chicken thighs, diced.

To garnish(optional) -

  • A few knobs of butter.
  • A few lemon wedges.
  • 1 tbsp. finely chopped cilantro.

Crispy ginger and shallots (optional) -

  • ½ tsp. vegetable oil.
  • ½ shallot/small onion, thinly sliced.
  • Thumb sized piece of ginger, cut into long sticks.

Peppers and onions side (optional) -

  • 1/2 tbsp. vegetable oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 onion, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 green bell pepper, roughly chopped
  • Pinch of turmeric
  1. First, prepare your garnishes by heating ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the shallots for 4-5 minutes. Then add the ginger, to fry for a few minutes more until both are golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll. 
  2. Make the bell pepper and onion side by heating the oil in a frying pan over a medium high heat to fry the mustard and cumin seeds for 30 seconds. Then add the onion and bell peppers, to cook for 10 minutes, stirring every so often, until the onion and bell peppers are just tender. Stir through the pinch of turmeric and add some salt to taste, then set to one side and keep warm until you’re ready to serve.
  3. To prepare the curry, place a pan over a medium high heat and add a tbsp. of vegetable oil and the spices from the spice sachet in the kit. 
  4. Cook until aromatic, then add the chicken breast to brown lightly. Cook for a minute or so before adding in the base sauce and simmer for a few minutes.
  5. Stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.
  6. Scatter over the fried shallot and ginger, serve with the lemon wedges, chopped cilantro and a few knobs of butter.
MADE WITH OUR DELICIOUS
Classic Butter Chicken
India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.
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