Quick Butter Chicken Masala
with Mustard Seed Green Beans and Ginger Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Butter Chicken Masala in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Ginger
150
Basmati Rice
260
Diced British Chicken Thigh
2
Garlic Clove
80
Green Beans
30
Tomato Puree
1
North Indian Style Spice Mix
10
Chicken Stock Paste
1
Mustard Seeds
(Contains Mustard)
75
Creme Fraiche
(Contains Milk)
Not included in your delivery
½
Sugar for the Sauce
100
Water for the Sauce
20
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Peel and grate the ginger. TIP: Use a teaspoon to easily scrape away the peel.
c) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and half the ginger and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken and season with salt and pepper. Stir-fry until golden brown, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) While the chicken cooks, grate the remaining ginger. Peel and grate the garlic (or use a garlic press). Trim the green beans and chop into thirds.
a) Once the chicken has browned, stir in the tomato puree, North Indian style spice mix, grated ginger and half the garlic.
b) Pour in the sugar and water for the sauce (see pantry for both amounts). Stir in the chicken stock paste.
c) Bring to the boil then turn the heat down slightly and simmer until reduced by half, 3-5 mins.
a) While everything cooks, heat a drizzle of oil in another frying pan on medium-high heat.
b) Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins.
c) Stir in the mustard seeds and remaining garlic and cook for 1 min.
d) Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Drain any excess water, then remove from the heat and keep covered.
a) Once the sauce has reduced, stir in the creme fraiche.
b) Bring to the boil, then stir in the butter (see pantry for amount) until melted. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and add salt and pepper if needed.
a) Remove and discard the ginger from the rice and share between your bowls.
b) Top with the butter chicken masala and scatter over the mustard seed green beans.
Enjoy!
