Speedy Butter Chicken Baked Naan
with Rocket Salad
Butter chicken is a crowd-pleasing Indian dish, with a recognisable and delicious tomato and butter curried sauce. Here, we've piled it on a naan to make a dinner that's ready in less than 25 minutes.
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 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
1 sachet(s)
North Indian Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
1 unit(s)
Medium Tomato
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
1 tbsp
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 diced 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, 4-5 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, cut the tomato into 1cm chunks.
b) In a medium bowl, add the tomato chunks and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then mix well.
c) Just before you're ready to serve, add the rocket to the tomatoes and toss to coat.
a) When baked, transfer your butter chicken naans to your plates.
b) Serve with the rocket salad alongside.
Enjoy!
