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20 minutes

Pan-Seared Butter Chicken

over Gingered Broccoli ‘Rice’

Cooking time

20 minutes




580 /serving

At most Indian restaurants, rice is a staple of the table. In your home kitchen, it’s easy to line the plates with vegetables instead: the only grains here are tiny morsels of broccoli sizzling with ginger. Once the unctuous tomato-cream sauce has reduced to its ideal thickness, you’ll add leafy greens and peas, and then top it with juicy slices of chicken pan-seared in mellow spices. Now who’s buttered up?

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 120g Baby spinach (or baby kale)
  • 15ml Ginger paste
  • 300g Broccoli ‘rice’ (chopped broccoli)
  • 50g Green peas
  • 30g Vegetable demi-glace
  • 100ml Tomato sauce
  • 45ml Heavy cream
  • 12g Mellow Mumbai spice blend (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt)

Contains: Milk

You will need:

Medium pan
Large pan
1 or 2 tbsp Butter
Salt & pepper
Total Fat
29 g
Saturated Fat
11 g
680 mg
Total Carbs
26 g
9 g
52 g
7 g
a picture
Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Make the butter sauce
While the chicken cooks, in a large pan, heat a drizzle of oil on medium-high. Add ½ the ginger; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Reduce the heat to medium-low. Add 1 tbsp butter (double for 4 portions), the heavy cream, tomato sauce, demi-glace, ½ cup water (double for 4 portions) and all but a pinch of the remaining spice blend; simmer, stirring occasionally, 12 to 14 minutes, until slightly reduced.
a picture
Cook the broccoli ‘rice’
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining ginger; sauté, 30 seconds to 1 minute, until fragrant. Add the broccoli ‘rice’ and cook, stirring occasionally, 8 to 10 minutes, until softened; season with the remaining spice blend and S&P to taste. Set aside in a warm spot.
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Finish & serve
To the pan of sauce, add the spinach and peas; cook, stirring occasionally, 2 to 3 minutes, until softened. Add the sliced chicken and toss until thoroughly coated with the sauce. Divide the broccoli ‘rice’ between your plates. Top with the finished butter chicken. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.