Ultimate Butter Chicken and Buttery Naan with Basmati Rice and Coriander

Butter Chicken with Naan, Basmati Rice and Coriander

Cooking Time: 35-40 min
Servings: 2
Spice Level: Mild

Ingredients

1. Basmati Rice: 150g

2. Garlic Clove: 2, minced

3. Coriander: 1 bunch, chopped

4. Chicken Breast: 240g, diced

5. Korma Curry Paste: 50g

6. North Indian Spice Mix: 1 sachet

7. Tomato Puree: 30g

8. Chicken Stock Paste: 10g

9. Creme Fraiche: 150g

10 .Plain Naans: 2

11. Unsalted Butter: 20g

12. Pantry: Water for Rice (300ml), Water for Sauce (150ml), 1 tsp Sugar

Instructions

1.Cook Rice: Boil 300ml water with 1/4 tsp salt. Add the rice, cover using your Ingenio lid, and leave this to simmer for 10 mins. Once cooked. remove from heat and let it steam covered, for another 10 mins (the rice will continue to cook in it’s own steam).

2. Fry Chicken: Heat the oil in a pan over medium-high heat. Season the diced chicken with salt and pepper, then fry until browned (5-6 mins) on a medium-high heat. Add the garlic, korma paste, and spice mix, cooking for ad additional minuite.

3. Make Curry: Stir in the tomato puree, chicken stock, crème fraiche, and 150ml water. Stir together, then bring to boil, continue simmering until the sauce thickens and chicken is fully cooked (approx. 8-10 mins).

4. Warm Naans: When the curry has 5 mins left to cook, cut the naans in half widthways, then put in your toaster until golden. Alternatively heat in a 220°C oven for 2-3 mins.

5. Finish: Once the sauce has thickened and the chicken is cooked, vigorously stir in 2/3 of the butter until melted.

6. Serve: Fluff up the rice with a fork, plate with butter chicken, and naans. Top with remaining butter and coriander.

& Enjoy!