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Carb-Wise: Easy Butter Chicken

with Wilted Greens & Roasted String Beans

Cooking time

20 minutes

Servings

2/4

Calories

600 /serving

Carb-Wise: Easy Butter Chicken

with Wilted Greens & Roasted String Beans

It’s always easy to love butter chicken, and now it’s just as easy to make it. Garlic, tomato paste and cream—and butter, lest we ever forget the butter!—do their delicious thing as they meld into a rich sauce. You’ll drop in wilted greens to add texture, depth and a dose of veg, before draping it over tender chicken breasts seared in warm spices. For this carb-conscious meal, you’ll side with roasted string beans.

We will send you:

2 Chicken breasts
120g Baby greens (baby spinach or kale)
300g String beans
2 Garlic cloves
30ml Tomato paste
90ml Heavy cream
8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)

Contains: Milk

You will need:

Medium pan
Sheet pan
Grater
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper

Total Fat
39 g

Saturated Fat
19 g

Sodium
420 mg

Total Carb
20 g

Sugars
8 g

Protein
45 g

Fibre
7 g

Preparation

Mise en place

Preheat the oven to 450°F. Remove the stem ends of the string beans. Grate the garlic.

Roast the string beans

On a lined sheet pan, toss the string beans with a drizzle of oil and S&P. Roast, 5 to 8 min., until crisp-tender. Keep warm.

Cook the chicken

Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.

Make the sauce

In the reserved pan, heat a drizzle of oil on medium. Cook the garlic and tomato paste, stirring frequently, 30 sec. to 1 min., until fragrant. Add the cream, ½ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and add the spinach and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the sauce has thickened and the spinach has wilted.