This Butter Chicken with Rice is a delightful and easy-to-make dish. The creamy, flavourful sauce, combined with tender chicken, is a true comfort food classic. The coriander adds a fresh, aromatic touch, and the naan bread is perfect for soaking up all the delicious sauce. A healthy and satisfying meal that's sure to become a family favourite.
Pour 300ml of water into a medium saucepan and add 0.5 tsp of salt. Bring to a boil.
Add the basmati rice to the boiling water, then turn the heat down to medium and cover with the lid. Leave to cook for 10 minutes, then remove the pan from the heat and leave to the side for another 10 minutes.
Peel and grate the garlic. Roughly chop the coriander. Heat a drizzle of extra virgin olive oil in a large frying pan on medium-high heat. Add the diced chicken and season with salt and black pepper. Fry for 5 minutes, turning occasionally.
Once the chicken is browned, stir in the garlic, korma curry paste and north indian style spice mix. Cook for 1 minute.
Add the tomato puree, chicken stock paste, creme fraiche, sugar and 150ml of water. Stir, then bring to the boil. Lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through for 8 minutes.
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans while the sauce simmers. When the curry has 5 minutes left to cook, cut the naans in half widthways, then put in your toaster until golden. If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through for 3 minutes.
Once the sauce has thickened and the chicken is cooked, vigorously stir in two thirds of the butter until melted. Taste and season with salt and black pepper if needed.
When everything's ready, fluff up the rice with a fork and share between your bowls. Top with your ultimate butter chicken. Spread the remaining butter over the naans and serve them alongside. Finish with a scattering of the coriander.
For extra flavour, toast the spices in a dry pan before adding the other ingredients to the curry. This will enhance their aroma and taste.