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Creamy Butter Chicken with Black Mustard Naans Recipe | Great British Food Magazine

Creamy Butter Chicken with Black Mustard Naans

waitrose.com/recipes

There is a lot of sauce with this recipe, so what better way to soak it up than with homemade naans?

    Ingredients
  • 200g jar Cooks’ Ingredients Korma Curry Paste
  • 150g tub natural yogurt
  • 4 chicken breast fillets
  • 75g butter
  • 2cm piece ginger, grated
  • 1 red chilli, deseeded and finely chopped
  • 1 onion, sliced
  • 1 tbsp Cirio Tomato Purée
  • 300ml tub double cream
  • 28g pack coriander, chopped
  • For the naan bread:

  • 2 tsp caster sugar
  • 7g sachet dried yeast
  • 150ml hand-hot milk
  • 450g plain flour
  • 1 tbsp Bart Black Mustard Seeds
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tbsp vegetable oil
  • 1 medium free range egg, beaten
  • 2-3 tbsp vegetable oil for frying
    Method
  • Mix the korma paste and 2 tbsp of yogurt together. Add the chicken, mixing to coat evenly. Marinate in the fridge for 1 hour.
  • To make the naans, place 1 tsp sugar and the yeast in a small bowl. Mix in the milk and leave for 4-5 minutes until frothy.
  • Place the flour, mustard seeds, salt, baking powder and remaining tsp sugar in the bowl of a stand mixer. Add the oil, egg, remaining yogurt from the curry recipe and yeast mixture, and mix to a dough. Using the mixer’s dough hook, knead for 10 minutes. Transfer to an oiled bowl, cover and leave for 45 minutes until doubled in size.
  • Melt the butter in a large frying pan, shake off any excess marinade from the chicken and fry for 5 minutes, turning halfway through. Add the ginger, chilli, onion, tomato purée and remaining marinade mix, and cook for a further 5 minutes.
  • Pour in the cream, cover and simmer gently for 10 minutes, or until the chicken is cooked through with no pink meat, stirring occasionally. Add the coriander
  • Meanwhile, knock back the naan dough and divide into 8 pieces. Roll each out on a floured surface to a rough oval shape, around 12cm x 20cm. Heat a little oil in a large frying pan and fry the naans, 2 at a time, for 2 minutes each side until golden.
  • Serve the naan bread with the creamy butter chicken.
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