Name: Brilliant Butter Chicken with Quick Naan
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g chicken breast; 1/2 lemon, juiced; 2 garlic cloves, finely grated; 1 knob ginger, finely grated; 1/2 tsp hot chilli powder; 1/4 tbsp ground coriander; 50 g greek yoghurt; 1/2 tsp hot chilli powder; 1/2 tsp ground cumin; 35 g unsalted cashew nuts, leave to soak overnight in 150ml water; 1/2 red onion, finely chopped; 10 ml groundnut oil; 750 g plum tomatoes, halved; 1/4 tsp hot chilli powder; 1/2 tsp ground cumin; 1 green chilli, halved; 25 g unsalted butter; 1/2 tsp curry powder; 25 ml double cream; 1/2 small bunch coriander, roughly chopped; 1/2 red onion, finely chopped; 1 tbsp apple cider vinegar; 1 handful mint, finely chopped; 1/2 lemon, juiced; 180 g natural yoghurt; 1/4 garlic cloves, finely grated; 1/4 tsp sea salt flakes; 1/4 tsp black pepper, ground; 20 tbsp self raising flour, (180g); 180 g natural yoghurt

1

Marinade 1 put the ingredients in a large bowl with a pinch of salt and mix up. Cover and chill for 1 to 2 hours.

2

Marinade 2 add all the ingredients to the chicken bowl and mix well. Leave to marinate in the fridge overnight

3

When you’re ready to cook your curry, drain the cashews then grind to a paste in a pestle and mortar (or use a powerful blender), adding a splash of milk to loosen, if needed. Set aside.

4

Onion pickle, in a small bowl add all the ingredients and a good pinch of salt, mix and leave to pickle.

5

The Sauce, put the onion in a large pan on a medium-high heat with the groundnut oil. Cook for 5 minutes, or until softened but not coloured.

6

Add the tomatoes to the pan with a good pinch of salt. Cook for 15 minutes, squash them as they cook to make a sauce. Add the chilli powder and cumin, cook for 1 minute more, then set aside.

7

Place the chillies in a large clean pan on a medium-high heat with the butter. Fry for 2 minutes, then pour in the tomato sauce. Stir in the curry powder and 1 heaped tablespoon of your cashew paste and leave to simmer on a low heat for 5 minutes.

8

Meanwhile, cook the chicken in a hot griddle pan on a high heat, until blackened all over but still slightly pink in the middle, around 7 minutes each side.

9

For the mint yoghurt, pick the mint and pound to a paste in a pestle and mortar and add the rest of the ingredients and set aside.

10

To make the naan, combine the ingredients. Tip onto a clean flour-dusted surface, knead until smooth, then cut into 3 even portions. Stretch and press each piece into an oval shape, then make pocket marks with your fingers.

11

Carefully remove the chicken from the griddle and cut into large chunks. Add to the sauce and simmer for a further 10 minutes, or until the chicken is completely cooked through, then swirl through a little double cream.

12

Melt some butter in a pan and cook the naans for a couple of minutes on each side. Repeat, cooking to order.

13

Dish up your curry with the naan, onion pickle and a dollop of mint yoghurt. Garnish with a few coriander leaves, and eat!

Method