with Basmati Rice and Garlic Flatbreads
The iconic curry that has taken the world by storm, Butter Chicken Curry, is a classic for a reason, and this recipe proves it! Jam-packed with delicious spices and juicy chicken thighs, and served with some steamy basmati rice and garlic flatbreads to catch all that delicious sauce. Clean up is going to be a breeze tonight!
Allergens
Utensils
Tags
Chicken Thighs
280 g
Indian Spice Mix
1 tbsp
Tikka Sauce
0.5 cup
Yellow Onion
1 unit(s)
Garlic Puree
1 tbsp
Tomato
2 unit(s)
Basmati Rice
0.75 cup
Flatbread
2 unit(s)
Cream
56 mL
Unsalted Butter
3 tbsp
Salt
0.375 tsp
Oil
2 tbsp
Pepper
0.125 tsp
- Once the water is boiling, add rice, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, on a separate cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
- Add tomatoes, onions, Indian Spice Mix and half the garlic puree to the pan with chicken. Cook, stirring often, until veggies soften slightly, 2-3 min.
- Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine.
- Bring to a simmer. Once simmering, reduce heat to medium.
- Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 8-10 min.**
- Meanwhile, add flatbreads to an unlined baking sheet.
- Brush with 1 tbsp (2 tbsp) oil and remaining garlic puree. Season with salt.
- Bake in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on flatbreads so they don't burn!)
- When curry is done, remove the pan from heat.
- Add 3 tbsp (6 tbsp) butter. Stir until melted, 1 min.
- Fluff rice with a fork.
- Divide rice between bowls. Top with curry. Tear garlic flatbreads and serve alongside.
1220
kcal
Calories
56
g
Fat
22
g
Saturated Fat
133
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
47
g
Protein
215
mg
Cholesterol
1700
mg
Sodium
1.5
g
Trans Fat
1200
mg
Potassium
225
mg
Calcium
8.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
