Butter Chicken with Garlic Naan
Marinated chicken is browned, simmered in a tomato and spice sauce with onion, garlic and ginger, finished with double cream.
- 400 g chicken breast fillets
- 100 ml greek yogurt
- 150 ml double cream
- 1 large onion
- 4 pieces garlic cloves
- 20 g fresh ginger
- 400 g chopped tomatoes tin
- 2 tsp garam masala
- 1 tsp ground cumin
- 2 pieces naan breads
- 40 g butter
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cut chicken into chunks and marinate with half the yogurt, salt and pepper for 15 minutes.
- Step 2
Heat 1 tbsp oil in a large pan. Cook marinated chicken for 6-8 minutes until golden. Remove and set aside.
- Step 3
Add remaining oil to pan. Cook diced onion for 5 minutes until softened and golden.
- Step 4
Add minced garlic and ginger, cook for 1 minute until fragrant.
- Step 5
Stir in garam masala and cumin, cook for 30 seconds.
- Step 6
Add chopped tomatoes and simmer for 8-10 minutes until reduced and thickened.
- Step 7
Return chicken to pan, stir in cream and remaining yogurt. Simmer for 5 minutes.
- Step 8
Meanwhile, warm naan breads and brush with melted butter and minced garlic.
- Step 9
Season curry with salt and pepper, serve with warm garlic naan.
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