The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Butter Chicken Masala & Saag
Bring the flavours of India to your table with Mindful Chef x Gymkhana Fine Foods. Inspired by their iconic two-star Michelin restaurant, you'll rub British chicken breasts in warming spices and then simmer in their legendary Butter Masala sauce (you'll get 2 full-sized jars with your recipe!). Then dish up with a nutty sweetcorn saag. Michelin-star flavour on the table in no time.
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 3 garlic clove
- 200g brown rice (100% Brown Rice)
- 280g sweetcorn (sweetcorn, water, salt)
- 4 British Free Range chicken breasts
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 160g baby spinach
- 600ml butter masala sauce (Milk, Nuts) (tomatoes (60%), single cream (milk), unsalted butter (milk) (4%), khoya (milk), rapeseed oil, water, cashew nuts, sugar, garlic, salt, coriander, green chilli, kashmiri chilli powder, dried fenugreek leaves, ginger, deggi mirch powder, green cardomom)
- 4 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
Nutritional Information
Calories: 768
Protein: 54g
Carbs: 70g
Fat: 30g
Free-range Butter Chicken Masala & Saag
Bring the flavours of India to your table with Mindful Chef x Gymkhana Fine Foods. Inspired by their iconic two-star Michelin restaurant, you'll rub British chicken breasts in warming spices and then simmer in their legendary Butter Masala sauce (you'll get 2 full-sized jars with your recipe!). Then dish up with a nutty sweetcorn saag. Michelin-star flavour on the table in no time.
Getting hungry?
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Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large bowl, large lidded frying pan or griddle pan, a measuring jug & a medium frying pan
Marinate the chicken
- In the large bowl, mix together the chilli paste, ginger & garlic paste, garam masala, and the juice from half the lemon
- Add the chicken to the marinade, and toss to coat
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Cook the chicken
- Heat the large griddle or frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 5 mins on each side
- Add the two jars of butter masala sauce and 100 ml of water. Cover with a lid and simmer for 15 mins, until the chicken is cooked through. Add a splash of water if it gets too dry
Make the saag
- Rinse the spinach. Finely slice the garlic. Drain the sweetcorn
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the garlic and cook for 3 mins
- Add the sweetcorn and cook for 5 mins, until golden. Stir in the spinach and cook for a further minute, until wilted. Add a splash of water if necessary and season with salt and pepper
Plate up
- Finely chop the coriander, then stir half the coriander through the saag and half through the curry
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the butter chicken masala into bowls, with the rice and saag alongside. Garnish with the remaining lemon, cut into wedges
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