Butter Chicken & Cheesy Naan
A delicious, vibrant, rich and tomatoey Butter Chicken served with homemade, melty, cheese naan. This is a super rewarding and nourishing fakeaway option. There's a few steps to this recipe if you want to make the cheese naan - it is optional but it’s fun and the cheese pull is worth it!
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Preheat oven to 200°C/ 180°C fan/ 400°F.
For the naan, combine the ingredients, except for the cheese, in a large bowl until it forms a sticky dough. Pour the dough onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and taught. Shape the dough into a ball, transfer to a large, oiled bowl, cover with cling film and leave to proof for 1 hour, it should rise by roughly double.
Bring a large saucepan of water to the boil and cook the rice according to packet instructions.
Mix together the spice mix in a medium bowl.
Add the chicken, yoghurt, lemon juice and half the spice mix to a large bowl, mix until the chicken is coated, transfer to a baking dish and bake for 20-25 minutes, until cooked through. I like to get a bit more colour on the chicken by finishing it off under a hot grill for 4-5 minutes.
Meanwhile, heat the oil in a large, deep pan, toast the cinnamon, cardamom, cloves for 1-2 minutes over a medium heat, until fragrant, add the onions and cook for 3-4 minutes, until soft, add the garlic, ginger, cook for 1-2 minutes. Stir in the tomato puree, cook for 1-2 minutes, until thick, add 50ml of water to create a sauce, stir until combined and transfer the onions to a blender and blend until smooth.
Transfer the blended sauce back to the pan, add a splash of water, the cream, remaining spice mix and bring the pan to a low simmer.
Once the chicken is cooked, chop it up into bite-sized pieces, add the butter chicken and continue to simmer for 10-15 minutes.
Make the naan. Pour the dough out onto a lightly floured surface , divide the dough into 6 pieces and roll out to create a flat circle. Pack roughly 20g of mozzarella into the circle and pinch the sides together to enclose the cheese. Roll out the dough once more to create a flat naan. To cook the naan, heat a dry, cast iron skillet and cook for 3-4 minutes on each side until the dough bubbles and begins to char.
Before serving the butter chicken, dress it with a drizzle of cream, add the butter and garnish with the coriander. If meal prepping this, divide between 4 airtight containers. This will keep in the fridge for up to 4 days.
Nutritional Info
Per serving:
Cals – 700
Carbs – 57g
Protein – 36g
Fat – 27g
Fibre – 3g
Ingredients
Serves 6
Spice mix:
- 2 tsp Cumin.
- 2 tsp Coriander.
- Tsp Turmeric.
- 1.5 tbsp Garam Masala.
- 1 tsp Smoked Paprika.
- 2 tsp Kashmiri Chilli Powder.
- Tsp salt.
- 0.5 tsp Black Pepper.
For the Curry:
- 600g Chicken Breast, cut into 3-4cm pieces.
- 20g Natural Yoghurt.
- 0.5 Lemon, juiced.
- 2 Red Onions, chopped.
- 5 Garlic Cloves, chopped.
- 15g Fresh Ginger, chopped.
- Tbsp of groundnut oil.
- 1 Cinnamon Stick
- 4 Green Cardamom Pods.
- 4 Cloves.
- 2 Tbsp Tomato Puree.
- 125ml Double Cream
- Tbsp Unsalted Butter
- 4 tbsp of Fresh Coriander, chopped.
- 200g White Basmati Rice, washed, can be substituted brown basmati.
Cheesy Naan:
- 425g of bread flour.
- 60g of Natural Yoghurt.
- 2 tsp Instant Dried Yeast, mixed with 250ml hot water, leave to active for 3-4 minutes.
- Tsp Salt.
- Tbsp Granulated Sugar.
- 2 tbsp Extra Virgin Olive Oil.
- 100 Mozzarella, pre-grated works best.
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