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DIY Butter Chicken with Basmati Rice and Peas

Takeout, fakeout! Our lighter version of butter chicken is going to be your new favourite recipe. Marinated Indian-spiced chicken sits atop fragrant veggie rice finished with a sprinkle of cilantro leaves for a dish that's as comforting as it is beautiful.

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Quick Family
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 340 gr chicken breast tenders
  • 0.75 cups basmati rice
  • 56 gr green peas
  • 1 tbsp indian spice blend
  • 3 tbsp sour cream
  • 4 tbsp tomato sauce
  • 56 gr onion, chopped
  • 30 gr ginger
  • 7 gr cilantro
  • 1 tbsp unsalted butter*
  • 0.25 tsp salt and pepper*
  • 0.5 tbsp oil*
  • 6 gr garlic
  • 680 gr chicken breast tenders
  • 1.5 cup basmati rice
  • 113 gr green peas
  • 2 tbsp indian spice blend
  • 6 tbsp sour cream
  • 8 tbsp tomato sauce
  • 113 gr onion, chopped
  • 60 gr ginger
  • 7 gr cilantro
  • 2 tbsp unsalted butter*
  • 0.5 tsp salt and pepper*
  • 1 tbsp oil*
  • 12 gr garlic

Instructions

  1. Before starting, wash and dry all produce.
    Bring 1 1/4 cups water (dbl for 4 ppl) and 1 tbsp butter (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
  2. While the rice cooks, pat the chicken tenders dry with paper towels. Season with half the Indian Spice Mix, then salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the chicken and onions. Cook, until golden-brown and cooked through, 5-6 min.** (NOTE: Don't overcrowd the pan; cook chicken and onions in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)
  3. While the chicken and onions cook, roughly chop the cilantro. Peel, then finely mince or grate 1 tbsp ginger (dbl for 4 ppl). Peel, then grate or mince the garlic.
  4. Reduce the heat to medium. Add the garlic, ginger, tomato sauce and remaining Indian Spice Mix. Cook, stirring often, until fragrant, 30 sec-1 min. Add 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove pan from heat.
  5. Add in the sour cream, peas and 1 tbsp butter (dbl for 4 ppl). Stir continuously, until the butter melts and peas are warmed through. Season with salt and pepper.
  6. Fluff the rice with a fork. Season with salt and stir in half the cilantro. Divide the rice between bowls. Top with the butter chicken. Sprinkle the remaining cilantro over top.