Quick Butter Chicken Masala
with Mustard Seed Green Beans and Garlic Rice
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
3 unit(s)
Garlic Clove
150 grams
Basmati Rice
260 grams
Diced British Chicken Thigh
80 grams
Green Beans
30 grams
Tomato Puree
1 sachet(s)
North Indian Style Spice Mix
10 grams
Chicken Stock Paste
1 sachet(s)
Mustard Seeds
(Contains Mustard)
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
½ tbsp
Oil for Cooking
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).
b) Heat the oil for cooking (see pantry for amount) in a deep saucepan on medium heat. Once hot, add half the garlic and fry for 1 min. Stir in the rice and cook until coated, 1 min.
c) Add 0.25 tsp salt and the boiled water 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 diced 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, trim the green beans, then cut into thirds.
a) Once the chicken has browned, stir in the tomato puree, North Indian style spice mix and remaining garlic.
b) Add 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 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) Share the garlic rice between your bowls.
b) Top with the butter chicken masala and mustard seed green beans.
Enjoy!
