Speedy Butter Chicken Baked Naan
with Baby Gem Salad
- Milk
- Cereals containing gluten
- Wheat
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.
Ingredients
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
Utensils
Instructions
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).
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Fry until golden brown, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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.
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.
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.
a) When baked, transfer your butter chicken naans to your plates.
b) Serve with the salad alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, flavourful curry, though some found the spice mix overpowering or too salty.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with many noting it was ready in under 25 minutes.
- Suggestions: Consider serving with rice instead of naan; add vegetables like peppers or onions to boost nutrition and flavour.
- Portions: Some felt the portion size was too small, particularly for the chicken; others found it filling enough.
- Texture: A few noted the naan became dry or tough when baked; consider reducing baking time or serving sauce separately.
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