Ultimate Butter Chicken and Buttery Naan

Leave the mushroom 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.