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Speedy Butter Chicken Baked Naan
Speedy Butter Chicken Baked Naan

Speedy Butter Chicken Baked Naan

with Baby Gem Salad

Recipe Development Team
Recipe Development TeamUpdated on September 19, 2025
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Butter chicken is a crowd-pleasing Indian dish, with a recognisable and delicious tomato and butter curried sauce. Here, we've piled it on a naan to make a dinner that's ready in less than 25 minutes.

Tags:
High Protein
•Medium Spice
Allergens:
Milk
•Cereals containing gluten
•Wheat

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 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

1 sachet(s)

North Indian Style Spice Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

1 unit(s)

Medium Tomato

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3508 kJ
Energy (kcal)838 kcal
Fat36.4 g
of which saturates14.8 g
Carbohydrate74.6 g
of which sugars9.5 g
Dietary Fibre7 g
Protein44.4 g
Salt2.34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Pan
•Baking Tray
•Bowl

Cooking Instructions and Tips

PDF
Garlic Time
1

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

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 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
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, 4-5 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, cut the tomato into 1cm chunks. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

b) 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.

c) Just before you're ready to serve, add the baby gem to the tomatoes and toss to coat.

Serve Up
6

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

b) Serve with the salad alongside.

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