Recipe

Yoghurt Butter Chicken with Crispy Chickpea Rice

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Yoghurt Butter Chicken with Crispy Chickpea Rice

There's no shock here when we show you that you can eat your cravings without any gains with this yoghurt butter chicken served with chickpea and broccoli rice.




Ingredients to serve 2

  • 300g x Chicken Breasts - cut into cubes
  • 100ml x Plain Yoghurt
  • 50ml x Cream
  • ½ Head x Broccoli - cut into florets
  • ½ Tin x Chickpeas - drained and rinsed
  • 2.5g x Mint - leaves pulled from stem
  • ½ x Lemon - zested then halved for juicing
  • 125g x Basmati Rice
  • 150ml x DD Curry Base
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 600g x Chicken Breasts - cut into cubes
  • 200ml x Plain Yoghurt
  • 100ml x Cream
  • 1 Head x Broccoli - cut into florets
  • 1 Tin x Chickpeas - drained and rinsed
  • 5g x Mint - leaves pulled from stem
  • 1 x Lemon - zested then halved for juicing
  • 250g x Basmati Rice
  • 300ml x DD Curry Base
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a medium saucepan of water to the boil for use in Step 1.

Washing Instruction

Wash your hands, broccoli and lemon well. Rinse your mint thoroughly and drain on paper towel.

Gino's Tip

Yoghurt is a great way to maximize flavours without all the creamy fattiness.

Step 1 - Roasted Broc and Basmati Rice

Toss your broccoli florets in a large mixing bowl along with salt, pepper and olive oil. Scatter onto an oven tray and pop into the oven for 12 minutes, now sprinkle over your drained chickpeas and continue to roast for 8-10 minutes until your broccoli is tender and your chickpeas are lightly roasted. Once done, sprinkle over your lemon zest and juice then season with salt and pepper to taste. Meanwhile when your water in your medium saucepan has come to the boil, add your basmati rice, give it a good stir, once the water comes back to heat, reduce your heat to medium, and cook for 8-10 minutes until your rice is cooked and fluffy. When your rice and vegetables are done, chop your mint, mix all your components together, taste for seasoning, and drizzle in a bit of olive oil - reserve to serve

Step 2 - Yoghurt Butter Chicken

Season your chicken cubes with salt and pepper. Heat a large casserole pan over high heat, add drizzle of olive oil and cook the chicken for 4-5 minutes. When done, transfer to a serving dish, add your DailyDish Curry Base to the pan. Reduce the heat to low and simmer for 3-4 minutes. Lastly, return your chicken to the sauce along with your yoghurt and cream and cook for a further 1-2 minutes until warmed through. Taste and season to your liking with salt and pepper.

To Serve

Divide your roasted vegetable rice amongst your servings, top with your yoghurt butter chicken.