Butter chicken with chargrilled naan bread

Butter chicken with chargrilled naan bread

Who says curry is a winter-exclusive? We love eating curry all-year-round!

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Butter chicken with chargrilled naan bread

Serves: 6 - 8

Ingredients

  • 2 garlic cloves, peeled and crushed
  • 14g (2 tbsp) garam masala
  • 1g (½ tsp) ground cardamom seeds
  • 1 large onion, peeled and chopped
  • 3cm ginger, peeled and finely grated
  • salt and freshly ground black pepper, to taste
  • 8 boneless chicken breasts, cubed
  • 30ml (2 tbsp) olive oil
  • 30g unsalted butter
  • 1 x 400g tin chopped tomatoes
  • 3g (1 tsp) cayenne pepper
  • 3g (1 tsp) ground coriander
  • 2g (1 tsp) ground cumin
  • 250ml (1 cup) fresh cream handful fresh coriander,
  • roughly chopped + extra, to garnish
  • 1 red chilli, sliced
  • 4 naan breads, grilled

Instructions

1

Place the garlic, garam masala, ground cardamom seeds, onion, ginger and seasoning in a food processor. Blitz until a smooth paste forms. Transfer the mixture to a large bowl. Add the cubed chicken and toss until the chicken is coated thoroughly. Cover the bowl with cling film and refrigerate to marinate, about 30 minutes.

2

Place the olive oil and unsalted butter in a large pot over high heat. Once the butter has melted, add the marinated chicken and fry for about 2 – 3 minutes. Add the chopped tomatoes, cayenne pepper, ground coriander, ground cumin and cream. Stir until well combined. Cook over medium heat, about 15 – 20 minutes. Remove from heat and stir in the freshly chopped coriander.

3

Divide the butter chicken among 6 – 8 serving bowls. Garnish each portion with more freshly chopped coriander and red chilli rounds. Serve with the naan breads alongside.

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