Butter Chicken Baked Naan
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Butter Chicken Baked Naan

Butter Chicken Baked Naan

with Rocket Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Butter Chicken Baked Naan in just 20-25 minutes for a delicious and speedy meal.

Family Friendly
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

1 sachet(s)

North Indian Style Spice Mix

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

1 unit(s)

Medium Tomato

20 grams

Wild Rocket

Not included in your delivery

½ tsp


100 milliliter(s)

Water for the Sauce

20 grams


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3430 kJ
Energy (kcal)820 kcal
Fat36.5 g
of which saturates14.7 g
Carbohydrate74.2 g
of which sugars9 g
Protein46.5 g
Salt2.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Frying Pan
Baking Tray
Medium Bowl


Garlic Time

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

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

b) Once hot, add the diced 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

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

b) Add the veg 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, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Bake your Naans

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

a) Meanwhile, cut the tomato into 1cm chunks. 

c) In a medium bowl, add the tomato chunks 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.

Serve Up

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

b) Serve with the rocket salad alongside.