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Butter Chicken Baked Naan
Butter Chicken Baked Naan

Butter Chicken Baked Naan

with Rocket Salad and Spring Onion

Looking for a quick and tasty midweek dinner option? Try cooking up our Butter Chicken Baked Naan in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Milk
Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1

Garlic Clove**

260

Diced British Chicken Breast

1

North Indian Style Spice Mix

30

Tomato Puree

10

Chicken Stock Paste

75

Creme Fraiche

(Contains: Milk)

2

Plain Naans

(Contains: Milk, Gluten)

1

Spring Onion

1

Medium Tomato

20

Wild Rocket

Not included in your delivery

½

Sugar

100

Water for the Sauce

20

Butter

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)825 kcal
Energy (kJ)3453 kJ
Fat36.5 g
of which saturates14.8 g
Carbohydrate74.7 g
of which sugars9.7 g
Protein46.9 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Pan
Baking Tray
Bowl

Instructions

Grate the Garlic
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Peel and grate the garlic (or use a garlic press).

Fry the Chicken
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and season with salt and pepper.

c) Fry until golden brown, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Curry Up
3

a) Add the garlic, North Indian style spice mix and tomato puree to the chicken. Cook until fragrant, 1 min.

b) Add the chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Stir to combine.

c) Bring to the boil, then lower the heat and simmer until reduced by half, 3-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Bake your Naans
4

a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Once the curry has thickened, stir in the butter (see pantry for amount) until melted.

c) Spoon the curry onto each naan, then bake on the top shelf of the oven until golden and toasted, 4-5 mins. 

Dress the Salad
5

a) Meanwhile, trim and thinly slice the spring onion. Cut the tomato into 1cm chunks. 

c) In a medium bowl, add the tomatoes and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then mix well.

d) Just before you're ready to serve, add the rocket to the tomatoes and toss to coat.

Finish and Serve
6

a) When ready, transfer your baked butter chicken naans to your plates.

b) Sprinkle the spring onion over the top.

b) Serve with the rocket salad alongside.

Enjoy!

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