Quick Butter Chicken
with Naan & Roasted Green Beans
Cooking time
15 minutes
Servings
2/4
Calories
820 /serving
Butter chicken is the best—the only way to make it better is to make it faster! This tender, creamy 15-minute version of an Indian restaurant fave uses pre-diced chicken breasts for convenience, and uses the oven for a couple of hands-off sides.
We will send you:
- 340g Diced chicken breasts
- 200g Green beans (or string peas)
- 15ml Ginger-garlic purée
- 100ml Tomato sauce
- 43ml Sour cream
- 2 Naan
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Wheat
You will need:
Basting brush
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
4 or 8 tbsp Butter
Total Fat
38 g
Saturated Fat
16 g
Sodium
1520 mg
Total Carb
67 g
Sugars
9 g
Protein
52 g
Fibre
6 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Place 2 tbsp butter (double for 4 portions) in a small bowl to soften.
- Pat the chicken dry; season with the spices, a drizzle of oil and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, turning occasionally, 4 to 6 min., until lightly browned and cooked through.
Roast the green beans
- Meanwhile, remove the stem ends of the green beans.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 5 to 8 min., until crisp-tender.
Warm the naan
- Meanwhile, toast the naan directly on an oven rack, 2 to 3 min., until warmed through.
- Brush with the softened butter; season with S&P.
- Transfer to a cutting board and cut into wedges.
Make the sauce & coat the chicken
- To the pan of chicken, add the ginger-garlic purée and 2 tbsp butter (double for 4 portions). Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the tomato sauce and ¼ cup water (double for 4 portions). Cook, covered, stirring occasionally, 2 to 3 min., until slightly thickened.
- Off the heat, add the sour cream and S&P; stir well.
Plate your dish
- Divide the chicken and green beans between your plates.
- Serve the naan on the side. Bon appétit!
Weeknight wins in 15 minutes
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
