Ultimate Butter Chicken and Garlic Naan

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). Roughly chop the coriander (stalks and all).

Discard the oil from the shallot pan. Pop back on medium high heat with a drizzle of oil. 

Once hot, add the 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.

Stir in half the garlic and the 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.

While the sauce simmers, preheat your oven to 220°C/200°C fan/gas mark 7. Combine the remaining garlic and a third of the butter in a small bowl. Season with salt and pepper.

Pop the naans on a baking tray and spread over the flavoured butter. Set aside for later.

In another small bowl, mix half the coriander with the crispy shallots and set aside.

When the curry has 5 mins left to cook, pop the naans into the oven to warm through, 2-3 mins.

Once the sauce has thickened and the chicken is cooked, stir through the remaining coriander, then vigorously stir in the remaining butter until melted.

Taste and season with salt and pepper if needed.