Ultimate Butter Chicken and Buttery Naan
with Basmati Rice and Coriander
Looking for a taste of everyday luxury? This Ultimate Butter Chicken and Buttery Naan is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 pack(s)
Diced British Chicken Breast
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
North Indian Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
20 grams
Unsalted Butter
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice with 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken is browned, stir in the garlic, korma curry paste and North Indian style spice mix. Cook for 1 min.
Add the tomato puree, chicken stock paste, creme fraiche, water for the sauce and sugar (see pantry for both amounts). Stir together, then bring to the boil.
Lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans while the sauce simmers.
When the curry has 5 mins left to cook, cut the naans in half widthways, then put in your toaster until golden.
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once the sauce has thickened and the chicken is cooked, vigorously stir in two thirds of the butter until melted.
Taste and season with salt and pepper if needed.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Top with your ultimate butter chicken. Spread the remaining butter over the naans and serve them alongside.
Finish with a scattering of the coriander.
Enjoy!
