Butter Chicken

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

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

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)

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

  • Calories
    1168
  • Carbohydrates
    76g
  • Fat
    30g
  • Protein
    77g
  • Sodium
    937mg
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a medium pot with 1 ½ 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.

  • Step 2 - Prepare the Ingredients
    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.

  • Step 3 - Sear the Chicken
    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.

  • Step 4 - Make the Sauce
    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 ½ 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.

  • Step 5 - Plate the Dish
    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).