Past Recipes
Indian Butter Chicken

Indian Butter Chicken with Sautéed Spinach and Toasted Naan

See upcoming menus

Get weekly recipes and ingredients delivered.

Creamy tomato sauces are a Test Kitchen favorite, and this Indian butter chicken is the answer to our cravings. In this Encore Recipe, chicken is marinated in yogurt and tikka masala curry paste for extra tenderness, then finished in the oven and tossed in the rich, mildly spiced sauce. On the side, there’s ginger-spiced sautéed spinach, and of course, plenty of warm, toasted naan for scooping it all up.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 810
  • Protein 57g
  • Total Carb 72g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • yellow onion
    • 1
    • yellow onion
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • tikka masala curry paste
    • 1 1/2 tablespoon
    • tikka masala curry paste
  • unsalted butter
    • 4 packets
    • unsalted butter
  • shallot
    • 1
    • shallot
  • naan breads
    • 2
    • naan breads
  • ginger
    • 1/4 ounce
    • ginger
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • garlic
    • 2 cloves
    • garlic
  • heavy cream
    • 8 ounces
    • heavy cream
  • baby spinach
    • 5 ounces
    • baby spinach
  • tomato purée
    • 1 cup
    • tomato purée

What You’ll Need

  • kosher salt
  • black pepper
  • baking sheet
  • aluminum foil
  • 10" medium high-sided pan with lid
  • 12" large pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 475°F. In a large bowl, whisk yogurt, ½ tablespoon curry paste, ½ teaspoon salt, and pepper to combine. Pat chicken dry with paper towel, cut into 1-inch pieces, and add to bowl with marinade. Turn to coat. Set aside to marinate at room temperature. Rinse spinach. Trim and discard skin of ginger and mince. Mince garlic. Peel shallot and thinly slice into rings. Peel onion, halve, and thinly slice.

  2. Bake chicken

    Bake chicken

    Line a baking sheet with foil. Using a slotted spoon, remove chicken from marinade, allowing excess to drip off, and add to prepared baking sheet in a single layer. Bake until cooked through and no longer pink, 10-12 minutes. Meanwhile, stack naan, wrap in foil, and place in oven to warm until ready to serve. Unwrap butter; set aside 2 packets for sautéing spinach in Step 5.

  3. Cook sauce

    Cook sauce

    Heat remaining 2 packets butter in a medium high-sided pan over medium heat. When butter is foamy, add onion. Cook until soft, 5 minutes. Stir in garlic, half of ginger, and remaining curry paste until fragrant, 1-2 minutes. Add tomato purée. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until thickened and warmed through, 3-4 minutes. Season with ½ teaspoon salt and pepper. Remove pan from heat.

  4. Finish butter chicken

    Finish butter chicken

    Once chicken has finished baking, return pan with sauce to medium heat. Once simmering, add chicken and stir to coat. Remove pan from heat and stir in 3 tablespoons heavy cream (save remainder for tomorrow's coffee). Taste and add salt and pepper as desired, then cover to keep warm until ready to serve.

  5. Sauté spinach

    Sauté spinach

    Heat reserved 2 packets butter in a large pan over medium heat. When butter is foamy, add shallot and remaining ginger and cook until softened, about 3 minutes. Pat spinach dry with paper towel, add to pan, and cook, stirring, until dark green and just wilted, about 3 minutes more. Remove pan from heat and season with ⅛ teaspoon salt and pepper as desired.

  6. Plate Butter Chicken

    Plate Butter Chicken

    Transfer sautéed spinach and Indian butter chicken to serving bowls, spooning over any remaining sauce. Tear warm naan into pieces and serve alongside. Dig in!

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.