Ultimate Butter Chicken and Buttery Naan
with Basmati Rice and Crispy Onions
- Milk
- Cereals containing gluten
Looking for a taste of everyday luxury? This Ultimate Butter Chicken and Buttery Naan is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
260 grams
Diced British Chicken Breast
1 sachet(s)
North Indian Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
30 grams
Unsalted Butter
(Contains: Milk)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice with 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken is browned, stir in the garlic and North Indian style spice mix. Cook for 1 min.
Add the tomato puree, chicken stock paste, creme fraiche and water for the sauce (see pantry for amount). Stir together, then bring to the boil.
Lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans while the sauce simmers.
When the curry has 5 mins left to cook, cut the naans in half widthways, then put in your toaster until golden.
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once the sauce has thickened and the chicken is cooked, vigorously stir in two thirds of the butter until melted.
Taste and season with salt and pepper if needed.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Top with your ultimate butter chicken. Spread the remaining butter over the naans and serve them alongside.
Finish with a scattering of the crispy onions.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the authentic, restaurant-quality taste, though some found it a bit bland and suggested adding more spices for depth.
- Ease of prep: Reviewers praised the simple, easy-to-follow instructions, with many finding it quick to prepare.
- Suggestions: Consider adding vegetables like spinach or peppers for balance; some recommend mango chutney as a tasty accompaniment.
- Portions: Several noted the chicken portion could be larger; others found the rice amount generous compared to the curry.
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