Butter Chicken Baked Naan
with Rocket Salad and Spring Onion
Looking for a quick and tasty midweek dinner option? Try cooking up our Butter Chicken Baked Naan in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Garlic Clove
260
Diced British Chicken Breast
1
North Indian Style Spice Mix
30
Tomato Puree
10
Chicken Stock Paste
75
Creme Fraiche
(Contains Milk)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
1
Spring Onion
1
Medium Tomato
20
Wild Rocket
Not included in your delivery
½
Sugar
100
Water for the Sauce
20
Butter
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken and season with salt and pepper.
c) Fry until golden brown, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Add the garlic, North Indian style spice mix and tomato puree to the chicken. Cook until fragrant, 1 min.
b) Add the chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Stir to combine.
c) Bring to the boil, then lower the heat and simmer until reduced by half, 3-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
b) Once the curry has thickened, stir in the butter (see pantry for amount) until melted.
c) Spoon the curry onto each naan, then bake on the top shelf of the oven until golden and toasted, 4-5 mins.
a) Meanwhile, trim and thinly slice the spring onion. Cut the tomato into 1cm chunks.
c) In a medium bowl, add the tomatoes and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then mix well.
d) Just before you're ready to serve, add the rocket to the tomatoes and toss to coat.
a) When ready, transfer your baked butter chicken naans to your plates.
b) Sprinkle the spring onion over the top.
b) Serve with the rocket salad alongside.
Enjoy!
