Meal Kit

Butter Chicken

with chicken thighs, basmati rice, fresh jalapeño, and curried tomato sauce

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This Indian dish of mildly spiced chicken thighs in a luxurious sauce of curried tomatoes with yogurt and butter is a real world traveler. Its roots are in Delhi, but has emigrated as far as London, Australia, and now your dinner table. It features tender chicken thighs enrobed in a tangy, creamy curried tomato sauce that makes it the perfect dish to introduce yourself to Indian cuisine if you haven't already had the pleasure.

In Your Box (serves 2)

  • 16 oz. Boneless Skinless Chicken Thighs
  • 8 fl. oz. Tomato Sauce
  • Info
    5⅓ oz. Plain Greek Yogurt
  • ¾ cup Basmati Rice
  • 1 Jalapeño Pepper
  • Info
    0.9 oz. Butter
  • 3 Garlic Cloves
  • 2 tsp. Chopped Ginger
  • ¼ oz. Honey
  • 1 Tbsp. Curry Powder

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Cook the Rice

    Bring a medium pot with 1 1/2 cups water, basmati rice, and a pinch of salt to a boil over high heat. Lower to a simmer, cover, and cook 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff grains with a fork and set aside.

  2. 2

    Prepare the Ingredients

    Mince garlic. Slice half the jalapeño into 1/8” rounds. Mince remaining jalapeño, discarding seeds and ribs (that's where it's spiciest). Rinse chicken thighs and pat dry. On a separate cutting board, cut chicken into 1” pieces. Season with a pinch of salt and pepper.

  3. 3

    Sear the Chicken

    Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken thighs to hot pan and cook, stirring frequently, 5-6 minutes, or until browned. Remove to a plate. (Chicken will finish cooking later.) Wipe pan clean.

  4. 4

    Make the Sauce

    Return pan used to sear chicken to medium heat with 1 tsp. olive oil. Add ginger, minced jalapeño (to taste - it's spicy!), garlic, and curry powder. Cook 3 minutes, or until aromatic. Add tomato sauce, honey, chicken and any accumulated juices, and 1/2 cup water. Bring to a boil and reduce heat to a low simmer. Cook 8-10 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove from heat.

  5. 5

    Plate the Dish

    Stir yogurt and butter into sauce and season to taste with salt and pepper. Make sure pan is removed from heat when adding yogurt and butter. Divide rice between two plates or bowls. Ladle sauce and chicken atop rice. Garnish with jalapeño rounds (to taste).

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