Express
Indian Butter Chicken with Garlic Naan
ready in 15 minutes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked Jasmine Rice
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4 Mini Naan Flatbreads
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4 oz. Butter Chicken Sauce
- ¼ fl. oz. Garlic Oil
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.
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Nutrition (per serving) Wq49YzO4
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Calories870
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Carbohydrates89g
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Net Carbs87g
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Fat32g
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Protein48g
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Sodium1780mg
Recipe Steps
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
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1 cook the chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Stir in butter sauce and 1/4 cup water.
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2 cook the naan
place naan on prepared baking sheet.brush with garlic oil and season with a pinch of salt and pepper.
place under broiler 2-3 minutes. -
3 warm the rice
rice in a bowl with 2 Tbsp. water, covered with a damp paper towel. Microwave 2 minutes.
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4 finish the dish
plate as shown.
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