Butter Chicken Meal Kit

1. Wash the Kohinoor Extra Long Basmati rice in lukewarm
water and leave to soak.

2. Take 300g of diced chicken breast, mix in the marinade
and set aside.

3. Take a large pan, add 1ltr of water, add ½ tsp of salt, 2
tsp of cooking oil and bring to a boil.

4. Strain the soaked rice, add to the boiling water and
simmer for 10-12 minutes.

5. Whilst the rice is cooking, let’s cook the chicken.

a. Oven: Preheat to 200°C and
cook the marinated chicken for 8-10 minutes

b. Air Fryer: Preheat to 180°C
and cook the marinated chicken for 7-8 minutes

c. Frying Pan: Heat 2 tsp of oil
and stir fry the marinated chicken for 5-7 minutes

6. Once the rice has cooked for 10-12 minutes, remove pan
from heat and drain the water. Add the cooked rice back into the pan and cover
with a lid.

7. Heat 1 tsp of oil in a pan, add the spices and cook for 1
minute. Add the Kohinoor cooking sauce and bring to a boil. Add the cooked
chicken to the pan, reduce the heat and simmer for a further 4-5 minutes, or
until cooked.

8. If desired, add a touch of butter and 50ml of double
cream and mix well.

9. Serve hot, garnished with chopped coriander leaves and
Kohinoor Extra Long Basmati rice.