Chicken Makhani with Basmati Rice and Garlic and Coriander Naan
By Morrisons
Published on 02 June 2021
Here's a superb scratch dish, and an introduction into the fine art of curry making. Juicy chunks of chicken fried with your own masala then simmered to perfection and finished with double cream and coriander. Served with our own naan.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 50 g of butter
- 2 tsp of chilli powder
- 2 tsp of ginger, ground
- 3 tsp of turmeric, ground
- 3 tsp of coriander, ground
- 1 red chilli
- 1 green chilli
- 175 ml of double cream
- 1 pack of garlic and coriander naan
- 2 tbsp of fresh coriander
- 1 tin of chopped tomatoes
- 300 g of basmati rice
- 1 chicken stock cube
- 3 tsp of cumin, ground
- 750 g of chicken breast
- 2 garlic clove
- 1 onion
- 1 lemon
Method
Step 1
Chop the onion, crush the garlic and slice the chilli.Step 2
Dice the chicken breasts into chunks (around 25mm).Step 3
Blend the spices together, ginger, chilli, turmeric cumin and coriander, to make a spice mix.Step 4
Melt the butter and cook the onions for 5 minutes, without allowing to brown.Step 5
Add the sliced chilli and cook for 2 minutes.Step 6
Stir in the spice mix and cook for a further 3 minutes.Step 7
Add the chicken to the pan and coat well in the spice mix.Step 8
Add tinned tomatoes and 1/3 of a tin of water, along with 1 crumbled stock cube. Simmer for 15 minutes.Step 9
After 15 minutes add the double cream and season to taste.Step 10
Add the juice of ½ lemon and finish with fresh coriander.Step 11
Cook the basmati rice and naan bread as per instructions on pack.Step 12
Serve all together.