Butter Chicken Feast with Rice and Naan

Ingredients

• 600 gboneless skinless chicken thighs, cubed
• 150 gplain 0% Greek yogurt
• 1¾ tbspcurry powder
• 3cloves garlic
• 1¾ tbspfresh ginger, grated
• 2¾ tbspbutter
• 1medium onion
• ½can (796 ml) crushed tomatoes
• 150 ml35% whipping cream
• ¾ tspsalt
• 150 gdry long-grain white or basmati rice, basmati
• 2whole wheat pitas, two, as naan
• 6 gfresh cilantro

Method

1. Mix the chicken with the Greek yogurt, half the curry powder, half the garlic and ginger and half the salt. Marinate at least 30 minutes.

2. Rinse the rice and cook it in 300 ml (1 1/4 cups) of water: bring to a boil over high heat, cover and simmer on low for 15 minutes, then rest 5 minutes.

   20 min timer

3. Melt half the butter in a large skillet over medium-high heat and sear the chicken in batches for about 5 minutes until charred in spots. Set aside.

   10 min timer

4. Lower the heat to medium, melt the rest of the butter and cook the diced onion for 6 minutes. Add the rest of the garlic, ginger and curry powder for 1 minute, then the tomatoes, and simmer 8 minutes.

   15 min timer

5. Stir in the cream and the chicken and simmer gently for 5 minutes, until the chicken reaches 74°C (165°F). Season with the rest of the salt.

   5 min timer

6. Warm the flatbreads in a dry pan for 30 seconds per side and serve with the rice, scattered with cilantro.

Storing and reheating

Curry keeps 3 days.