Ultimate Butter Chicken and Buttery Naan
with Garlic Mushroom Rice and Coriander
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.
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.
Ingredients
3 unit(s)
Garlic Clove**
80 grams
Sliced Mushrooms
150 grams
Basmati Rice
1 bunch(es)
Coriander
240 grams
Diced British Chicken Breast
50 grams
Korma Curry Paste
(Contains: Mustard)
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)
120 grams
Peas
20 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in deep saucepan (with a tight-fitting lid) on medium heat.
Once hot, add the mushrooms. Season with salt and pepper and fry, stirring occasionally, until browned, 6-7 mins.
Next, add in half the garlic. Fry until fragrant, 1 min, then stir the rice into the pan until coated, 1 min more.
Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave the rice 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, roughly chop the coriander (stalks and all).
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 remaining garlic, the korma curry paste and North Indian style spice mix. Cook for 1 min.
Add the tomato puree, chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). 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.
When the sauce has 1-2 mins left, stir through the peas.
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 mushroom 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 coriander.
Enjoy!
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