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.
Serving size
Ingredients
Ingredients
-
2 tsp garam masala(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
-
1 tbsp chilli paste(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
-
140g sweetcorn(sweetcorn, water, salt)
- 80g baby spinach
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
80g brown rice(100% Brown Rice)
- 1 handful of fresh coriander
- 2 British Free Range chicken breasts
- 1 unwaxed lemon
- 2 garlic clove
-
300ml 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)
Allergens
Contains:
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 141Kcal | 790Kcal |
| 590kJ | 3304kJ | |
| Fat | 6.3g | 35g |
| of which saturates | 2.0g | 11g |
| Carbohydrates | 12g | 65g |
| of which sugars | 3.0g | 17g |
| Protein | 9.6g | 54g |
| Salt | 0.48g | 2.7g |
| Fibre | 2.1g | 12g |
Ingredients
Ingredients
- 1 unwaxed lemon (use half)
- 1 handful of fresh coriander (use half)
- 80g baby spinach (use half)
- 2 garlic clove
-
80g brown rice (use half)(100% Brown Rice)
- 1 British Free Range chicken breast
-
2 tsp garam masala (use half)(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
-
140g sweetcorn (use half)(sweetcorn, water, salt)
-
300ml butter masala sauce (use half) (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)
-
1 tbsp chilli paste (use half)(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
-
4 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Allergens
Contains:
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 141Kcal | 795Kcal |
| 588kJ | 3326kJ | |
| Fat | 6.2g | 35g |
| of which saturates | 2.0g | 11g |
| Carbohydrates | 12g | 66g |
| of which sugars | 3.0g | 17g |
| Protein | 9.6g | 54g |
| Salt | 0.48g | 2.7g |
| Fibre | 2.1g | 12g |
High protein
1/3 daily fibre
5 plants
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 free-range British chicken in warming spices and then simmer in their legendary Butter Masala sauce (you'll get a full-sized jar with your recipe!). Then dish up with a nutty sweetcorn saag. Michelin-star flavour on the table in no time.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large bowl, a small frying pan, a large lidded griddle or frying pan, a measuring jug & a sieve
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 your 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 each side
- Add the butter masala sauce and 150ml water (75 ml for 1 person). Cover with a lid and simmer for 15 mins, until the chicken is cooked through
- Add a splash more water if it gets too thick
Meanwhile, make the saag
- Rinse the spinach. Finely slice the garlic. Drain the sweetcorn
- Heat the small frying pan with 1 tsp oil on medium-high heat. Once hot, add the garlic and cook for 2 mins
- Add the sweetcorn and cook for 5 mins, until golden. Add the spinach and cook for a further minute, until wilted. Add a splash of water if it's too dry. Season with salt and pepper
Finish & plate up
- Finely chop the coriander. Stir half the coriander through the saag and half through the chicken curry
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the butter chicken between bowls, with the rice and saag alongside. Garnish with the remaining lemon, cut into wedges
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