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    Recipe and styling by Nomvuselelo Mncube

    Photograph by Dylan Swart

    Butter chicken with chargrilled naan bread

    Serves: 6 - 8
    Total Time: 30 mins + 30 mins, to marinate

    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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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