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Pan seared butter chicken - Extra large standard

Pan-Seared Butter Chicken

over Gingered Broccoli ‘Rice’

580 cals

20 mins

Description

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?

Contains:

Milk

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

29g

Saturated Fat

11g

Sodium

680mg

Total carbs

26g

Sugar

9g

Protein

52g

Fibres

7g

Recipe Instructions

Pan-Seared Butter Chicken - Step #1 Cook the chicken
Step 1: 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.
Pan-Seared Butter Chicken - Step #2 Make the butter sauce
Step 2: 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.
Pan-Seared Butter Chicken - Step #3 Cook the broccoli ‘rice’
Step 3: 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.
Pan-Seared Butter Chicken - Step #4 Finish & serve
Step 4: 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!