Easy butter chicken with naan bread
Why settle for plain butter when you can indulge in Parmalat’s tasty range of flavoured butter? Melt it, fry it or drizzle it on your everyday Winter dishes to take your cooking to the next level! Using Parmalat’s butter with smoked paprika, try this Easy butter chicken with naan bread recipe.
SERVES 4-6
INGREDIENTS
Marinade
600g chicken fillets, roughly cubed
125ml thick plain yoghurt
Salt & pepper
Sauce
15ml oil
1 onion, peeled and diced
3 cloves garlic, peeled and crushed
15ml garam masala
5ml ground coriander
5ml ground cumin
3ml ground ginger
2ml cayenne pepper
1 x 410g tomato purée
250ml fresh cream
75g Parmalat Butter with Smoked Paprika
To serve
Flaked almonds and/or pistachio nuts, lightly toasted
Fresh coriander leaves
Lime wedges
METHOD
- Place the cubes chicken into a mixing bowl, stir in the yoghurt, salt and pepper. Mix well, cover the bowl with plastic wrap and place in the fridge for 15 minutes.
- Heat the oil in a wide pan, and fry the chicken in batches, until golden and charred all over, transfer to a plate and set aside.
- Melt half of the Parmalat Butter with Smoked Paprika in the same frying pan, reducing the heat to low, and add the onions and garlic and cook for 4-5 minutes. Add all of the spices and cook for another minute. Add the tomato purée and cream and stir until combined.
- Return the chicken to the pan and bring to a simmer, cook for 15-20 minutes, or until the chicken is tender and sauce reduced.
- Turn off the heat and stir in the remaining Parmalat Butter with Smoked Paprika until melted.
- Garnish with flaked almonds, fresh coriander leaves and lime wedges. Serve with rice and/or naan bread*
FOOD TEAM TIP: Baste hot naan breads with some melted Parmalat Butter with Honey & Cinnamon and top with some toasted sesame seeds and chopped fresh coriander.
Easy butter chicken with naan bread
Why settle for plain butter when you can indulge in Parmalat’s tasty range of flavoured butter? Melt it, fry it or drizzle it on your everyday Winter dishes to take your cooking to the next level! Using Parmalat’s butter with smoked paprika, try this Easy butter chicken with naan bread recipe.
Ingredients
- Marinade
- 600g chicken fillets, roughly cubed
- 125ml thick plain yoghurt
- Salt & pepper
- Sauce
- 15ml oil
- 1 onion, peeled and diced
- 3 cloves garlic, peeled and crushed
- 15ml garam masala
- 5ml ground coriander
- 5ml ground cumin
- 3ml ground ginger
- 2ml cayenne pepper
- 1 x 410g tomato purée
- 250ml fresh cream
- 75g Parmalat Butter with Smoked Paprika
- To serve
- Flaked almonds and/or pistachio nuts, lightly toasted
- Fresh coriander leaves
- Lime wedges
Instructions
Place the cubes chicken into a mixing bowl, stir in the yoghurt, salt and pepper. Mix well, cover the bowl with plastic wrap and place in the fridge for 15 minutes.
Heat the oil in a wide pan, and fry the chicken in batches, until golden and charred all over, transfer to a plate and set aside.
Melt half of the Parmalat Butter with Smoked Paprika in the same frying pan, reducing the heat to low, and add the onions and garlic and cook for 4-5 minutes. Add all of the spices and cook for another minute. Add the tomato purée and cream and stir until combined.
Return the chicken to the pan and bring to a simmer, cook for 15-20 minutes, or until the chicken is tender and sauce reduced.
Turn off the heat and stir in the remaining Parmalat Butter with Smoked Paprika until melted.
Garnish with flaked almonds, fresh coriander leaves and lime wedges. Serve with rice and/or naan bread*
Notes
FOOD TEAM TIP: Baste hot naan breads with some melted Parmalat Butter with Honey & Cinnamon and top with some toasted sesame seeds and chopped fresh coriander.
Made this delicious Easy butter chicken with naan bread recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!
ALSO SEE: Penne with roasted tomato & smoked paprika sauce
Feature Image: Supplied/Parmalat
