Butter Chicken with Naan

Ingredients

• 1 pack Mission Garlic Naan

• 900g boneless skinless chicken breasts, diced

• ¼ cup plain Greek yoghurt

• 6 cloves garlic, grated

• 2 tbs fresh ginger, grated

• 2 tbs garam masala

• 2 tsp cumin

• 1 tsp turmeric

• 1 tsp cayenne pepper

• 1 tsp crushed red chilli flakes

• salt and pepper to taste

• 2 tbs olive oil

• 4 tbs salted butter

• 1 large brown onion, chopped

• ½ cup tomato paste

• 1 cup water

• 1 can coconut milk

• ½ cup fresh coriander, roughly chopped

Featured Product

Mission Garlic Naan

Learn More

Find Our Products

Instructions

• Step 1

  In a medium bowl, toss together chicken, yoghurt, 3 cloves garlic and half of the spices. Season with salt and pepper. Let sit for 5 minutes.

• Step 2

  In a large pan over medium heat, heat the oil. Add the chicken mix and sear on both sides until browned. Add 1 tbsp butter, toss to coat. Remove chicken from pan to a plate.

• Step 3

  In the same pan, add onion and cook for 5 minutes, until softened. Add 2 tbsp butter, 3 cloves garlic, and the rest of the spices. Season with salt and pepper. Cook until fragrant, about 5 minutes. Add tomato paste and continue cooking for 3 minutes.

• Step 4

  Reduce to low heat. Add water and coconut milk. Stir to combine, bring sauce to a simmer. Cook 5 minutes or until the sauce thickens slightly. Stir in 1 tbsp butter.

• Step 5

  Add chicken mix, stirring occasionally until the sauce thickens slightly, about 5 minutes. Remove from heat and stir in coriander. Season with salt and pepper.

• Step 6

  Serve with Mission Garlic Naan, heated as per pack instructions.