Butter Chicken Focaccia

Ingredients

• 275 g Chicken breast, diced
• 2 tbsp Classic tandoori marinade (Gymkhana Fine Foods brand specified)
• 0.5 Lime juice (Juice of ½ lime)
• 0.5 White onion (Diced)
• 3 Garlic (Cloves, diced)
• 1 Coriander (Handful, including stalks; stalks are cooked with the sauce and leaves are used to garnish)
• 2 tbsp Olive oil (For cooking the chicken)
• 1 tbsp Cumin seeds
• 1 Butter masala cooking sauce (One whole jar; Gymkhana Fine Foods brand specified. Jar size not stated.)
• Focaccia (Amount not stated)
• Mozzarella (Slices; amount not stated)
• Salt (For the chicken marinade; amount not stated)
• Water (Splash for the jar and pan as needed; amount not stated)
• Butter (For frying the assembled focaccia; amount not stated)

Steps

1. 1

   Marinate the diced chicken with the tandoori marinade, lime juice, and salt. Leave it to marinate while preparing the vegetables; no marinating duration is specified.

2. 2

   Dice the onion and garlic. Chop the coriander, keeping the stalks and leaves available separately for cooking and garnishing.

3. 3

   Heat the olive oil in a pan. Add the marinated chicken and cook until it is about 80% cooked through, then remove it from the pan.

4. 4

   In the same pan, add the cumin seeds. Fry for 1–2 minutes, until fragrant and beginning to pop.

5. 5

   Add the diced onion and garlic. Sauté for about 5–6 minutes, until the onion is translucent. If they begin to stick, add a splash of water.

6. 6

   Add the coriander stalks to the pan.

7. 7

   Add the whole jar of butter masala cooking sauce. Pour a splash of water into the empty jar, swirl to loosen the remaining sauce, and add it to the pan. Cook for 10 minutes.

8. 8

   Return the chicken to the pan and cook for a couple of minutes, until cooked through.

9. 9

   Sprinkle chopped coriander leaves over the curry. Assemble the focaccia with mozzarella slices and the curry.

10. 10

    Melt butter in a pan and fry the assembled focaccia, flipping regularly. Press it down with a large utensil or other suitable object as it cooks.

Notes

The source does not specify amounts for the focaccia, mozzarella, salt, water, or butter, nor the jar size, serving count, or marinating time. The transcript mentions the chicken is about 80% cooked before adding the cumin, whereas the written method puts the cumin in the pan after removing the chicken; the written method is followed here. The source does not give the frying temperature or duration for the assembled focaccia.

Nutrition per serving

• main
• sandwich
• South Asian-inspired
• chicken
• pan-fried
• comfort food