Easy Fakeaway Butter Chicken with 2-Ingredient Naan

Ingredients

• 300 g Chicken breast (Diced)
• 75 g Greek yogurt (For the chicken marinade)
• 1 tsp Minced garlic
• 1 tsp Ground cumin
• 0.5 tsp Ground coriander
• 0.5 tsp Ground cinnamon
• 0.5 tsp Cayenne pepper (Add more for more heat)
• 0.5 tsp Ground turmeric
• 0.5 tsp Ground ginger
• 50 g Tomato paste
• 80 ml Light cooking cream
• 1 tsp Butter
• 0.5 cup Rice (Cook according to your usual method; approximately 90 g dry rice)
• Water (As needed to loosen the tomato paste into a sauce)
• 80 g Plain flour (For the naan)
• 80 g Greek yogurt (For the naan dough)
• Olive oil (A splash, for cooking the naan)

Steps

1. 1

   Dice the chicken breast into evenly sized bite-size pieces so it cooks at the same rate.

2. 2

   Add the diced chicken to a bowl. Add the Greek yogurt, minced garlic, cumin, coriander, cinnamon, cayenne pepper, turmeric, and ginger. Stir until the chicken is evenly coated with the yogurt and spices.

3. 3

   Heat a large skillet or frying pan over medium heat. Add the seasoned chicken and cook, stirring occasionally, until the pieces are cooked through and no longer pink in the center. This should take approximately 8–12 minutes, depending on the size of the pieces; the chicken should reach 165°F/74°C internally.

4. 4

   While the chicken cooks, prepare the rice according to your usual method, such as in a rice cooker. Cook until tender, then keep covered and warm.

5. 5

   In a small bowl, mix the tomato paste with a little water until it forms a smooth sauce that can be stirred easily.

6. 6

   Add the tomato-paste sauce to the cooked chicken in the skillet.

7. 7

   Add the light cooking cream and butter to the skillet. Stir until the butter melts and the sauce coats the chicken evenly. Warm gently for 2–3 minutes; avoid boiling vigorously so the cream remains smooth.

8. 8

   While the chicken sauce warms, make the naan dough by mixing the flour and Greek yogurt in a bowl until a cohesive dough forms.

9. 9

   Transfer the dough to a lightly floured surface and roll it into a naan-shaped round or oval.

10. 10

    Heat a skillet over low-medium heat and add a splash of olive oil.

11. 11

    Place the rolled naan dough in the heated skillet. Cook until the underside is golden, approximately 1–2 minutes.

12. 12

    Flip the naan and cook the second side until golden and cooked through.

13. 13

    Divide the cooked rice between two plates. Spoon the butter chicken over or alongside the rice, and serve with the naan.

Notes

The creator lists nutrition of 483 calories and 42 g protein for the butter chicken portion, and 232 calories and 8 g protein for the naan. The amount of water for the tomato sauce and the amount of olive oil for the naan are not specified. Serve the naan with the butter chicken while warm.

Nutrition per serving

• main
• dinner
• high-protein
• fakeaway
• skillet
• quick
• South Asian-inspired