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
20 MINS COOK
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. 
Anjum Signature

Tailored to Taste
Succulent chicken nestled in a decadent sauce, what could be better? The marriage of intense tomato, garlic, yoghurt and blended spices is loved by all, so why not transport yourself to the curry houses of Delhi with this delicious recipe. For the final flourishes, we have garnished with fried shallot, crispy ginger and a few knobs of butter. Serve with a side of spiced onions and pepper, fluffy rice and dig in!
Ingredients
  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 1 tbsp. vegetable oil
  • 250g chicken thighs, diced.

To garnish -

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

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 tbsp. vegetable oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 green 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 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 peppers, to cook for 10 minutes, stirring every so often, until the onion and 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 and a few knobs of butter.
Tailored to Taste
Succulent chicken nestled in a decadent sauce, what could be better? The marriage of intense tomato, garlic, yoghurt and blended spices is loved by all, so why not transport yourself to the curry houses of Delhi with this delicious recipe. For the final flourishes, we have garnished with fried shallot, crispy ginger and a few knobs of butter. Serve with a side of spiced onions and pepper, fluffy rice and dig in!
  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 1 tbsp. vegetable oil
  • 250g chicken thighs, diced.

To garnish -

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

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 tbsp. vegetable oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 onion, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 green 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 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 peppers, to cook for 10 minutes, stirring every so often, until the onion and 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 and a few knobs of butter.
MADE WITH OUR DELICIOUS
Classic Butter Chicken

Where the tikka masala is the favourite British curry, Butter Chicken is the Maharaja of curries in India and features at restaurants, weddings and everywhere in between! The intense flavours of slow-cooked sweet and tangy tomatoes, garlic, ginger, yoghurt, cream and spices come together to make a heady harmony of flavours that are actually addictive. Once you start, you can’t stop especially when served with delicious hot The Spice Tailor naans!

Although our sauce is called Classic Butter “Chicken”, it is actually vegetarian and very versatile. This sauce goes so well with almost everything and definitely anything that works with tomatoes.

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