Prep Time
10 Minutes
Cook Time
20 Minutes
Makes
4
Ingredients
-
1 pack Mission Garlic Naan
-
900g boneless skinless chicken breasts, diced
-
¼ cup plain Greek yoghurt
-
6 cloves garlic, grated
-
2 tbs fresh ginger, grated
-
2 tbs garam masala
-
2 tsp cumin
-
1 tsp turmeric
-
1 tsp cayenne pepper
-
1 tsp crushed red chilli flakes
-
salt and pepper to taste
-
2 tbs olive oil
-
4 tbs salted butter
-
1 large brown onion, chopped
-
½ cup tomato paste
-
1 cup water
-
1 can coconut milk
-
½ cup fresh coriander, roughly chopped
Featured Product
Instructions
-
Step 1
In a medium bowl, toss together chicken, yoghurt, 3 cloves garlic and half of the spices. Season with salt and pepper. Let sit for 5 minutes.
-
Step 2
In a large pan over medium heat, heat the oil. Add the chicken mix and sear on both sides until browned. Add 1 tbsp butter, toss to coat. Remove chicken from pan to a plate.
-
Step 3
In the same pan, add onion and cook for 5 minutes, until softened. Add 2 tbsp butter, 3 cloves garlic, and the rest of the spices. Season with salt and pepper. Cook until fragrant, about 5 minutes. Add tomato paste and continue cooking for 3 minutes.
-
Step 4
Reduce to low heat. Add water and coconut milk. Stir to combine, bring sauce to a simmer. Cook 5 minutes or until the sauce thickens slightly. Stir in 1 tbsp butter.
-
Step 5
Add chicken mix, stirring occasionally until the sauce thickens slightly, about 5 minutes. Remove from heat and stir in coriander. Season with salt and pepper.
-
Step 6
Serve with Mission Garlic Naan, heated as per pack instructions.