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Layered butter chicken and rice recipe
Layered butter chicken and rice recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Flavorful butter chicken, a delicious weeknight dinner delight.
Ingredients:
  • 130g (1/2 cup) Greek-style yoghurt
  • 80g (1/3 cup) butter chicken paste (medium)
  • 2 (about 500g) chicken breast fillets, cut into 2.5cm pieces
  • 1 small brown onion, finely chopped
  • 2 small carrots (about 2cm thick), peeled, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 250ml (1 cup) tomato passata
  • 125ml (1/2 cup) thickened cream
  • 120g green beans, cut into 2cm lengths
  • 5.00 gm caster sugar
  • 3 x 250g pkts microwave basmati rice, to serve
  • Finely chopped fresh coriander, to serve
Instructions:
  • In a large bowl, mix together the yogurt and 1 tbsp of butter chicken paste. Add the chicken and toss until coated. Cover and refrigerate for 1 hour to marinate.
  • In a large frying pan over medium heat, heat the oil and sauté the onion and carrot until the onion is soft and the carrot is tender. Stir in the remaining butter chicken paste, garlic, and ginger for 1 minute until fragrant. Pour in the passata and cream, stirring until fully combined.
  • Cook the chicken mixture in the pan for 5 minutes until the chicken is just cooked through. Stir in the beans and sugar and cook for an additional 5 minutes until the beans are tender crisp.
  • Preheat 4 Thermos Food Jars by filling with hot water and set aside for 5-10 minutes. Microwave the rice according to packet instructions.
  • After drying, layer the Thermos Food Jars: start with rice, then butter chicken, and a sprinkle of coriander. Repeat the layers and seal the jars for convenient transport.

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