Yoghurt-marinated chicken thighs in a silky tomato-butter-cream sauce with basmati and naan. The curry everyone orders — and a long ingredient list at home.
Ingredients
- 800 g chicken thigh fillets, cubed
- 250 ml fresh cream
- 400 g tinned chopped tomatoes
- 100 g butter
- for marinade and sauce plain yoghurt, ginger, garlic, garam masala, chilli and turmeric
- 2 cups basmati rice
- 4 naan breads
- handful fresh coriander
Method
- 1
Marinate the chicken in yoghurt, ginger, garlic and spices for at least 30 minutes.
- 2
Sear the chicken in half the butter until charred at the edges; set aside.
- 3
Melt the remaining butter, fry more ginger-garlic and spices, add the tomatoes and simmer 15 minutes. Blend smooth.
- 4
Return the chicken, add the cream and simmer 10 minutes.
- 5
Cook the rice and warm the naan. Finish the curry with coriander.
Kwai Lekr Wine
🍷 What Should I Pour?
Off-dry, aromatic whites soothe the spice and match the cream.
Everything you need for Butter Chicken with Naan is in the ingredients above. Add a bottle to the table from a Kwai Lekr estate.
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