Butter Chicken Dinner

Rice:

• 2 cups dry Basmati rice
• 3 cups water

Directions:

Marinade Chicken:

1. In a large resealable bag, combine chicken pieces with the marinade ingredients. Seal bag, removing all the air, and massage the marinade into the chicken.
2. Leave in fridge to marinate minimum 3 hours up to 24 hours.

Prepare the cucumber mint yoghurt

1. Cut the cucumber in half lengthwise and scrape out the seeds. Using a box grater, shred the cucumber on the larger shredding holes. Place the shredded cucumber in a dish towel and wring out as much water as possible.
2. Combine cucumber with the remaining ingredients and pour into a small serving bowl. Cover with plastic wrap and store in the refrigerator until needed.

Make the naan

1. Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
2. Whisk milk and egg together in a small bowl.
3. Sift flour and salt into a large bowl.
4. Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
5. Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size.
6. Place the dough on a lightly floured surface. Cut into 6 equal pieces (about 70g each), then shape into balls with a smooth surface by stretching the surface and tucking it under.
7. Place balls on a lightly-floured tray or plate and cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
8. Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 – 4mm thick rounds (about 16cm wide).
9. Rub a cast iron skillet or thick bottomed stainless steel pan with a very light coat of oil using 1/2 tsp oil on a paper towel (unless already well seasoned). Set over high heat until you see wisps of smoke.
10. Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
11. Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
12. When all the naans are cooked, set aside to cool. Then wrap in foil and leave at room temperature until required.

Make the Butter Chicken

1. Remove the chicken from the marinade, do not shake off excess. Reserve the marinade drippings.
2. Melt 2 Tbsp butter in a large skillet over medium-high heat. Add the chicken pieces and fry until white all over. They will not brown! Remove chicken from the pan and set aside.
3. Return pan to the stove and add the remaining 1 Tbsp butter. Add the cinnamon stick, cardamoms and fenugreek seeds. Fry until spices begin to splutter. Add cloves, garlic, ginger and garam masala and continue frying, stirring frequently, for a  minute.
4. Add passata sauce, water, tomato paste, chili powder, salt and the reserved marinade and bring to a simmer. Add chicken back to the pan, reduce heat to medium-low and simmer, uncovered, for 20 minutes, stirring occasionally.

Cook the rice

1. While the sauce is simmering, prepare the basmati rice. In a medium saucepan combine rice and water. No need to pre-rinse the rice! Bring to a boil over high heat.
2. As soon as it boils, reduce heat to low and cover with the lid. Leave to simmer for 12 minutes. DO NOT LIFT THE LID!
3. After 12 minutes, remove the pan from the heat, still with the lid on, and set aside until the butter chicken is done. Don’t be tempted to peek!

Don’t forget to give the gravy a quick stir between tasks!

Reheat the naan

1. While the rice is cooking and the sauce is still simmering, reheat the naans. Heat a large non-stick skillet over high heat.
2. Add a naan to the hot skillet, leave for a minute to heat, then flip and heat another minute.
3. Lay under foil to keep warm. Repeat with the remaining naan.

Final Touches

1. When the sauce has simmered for 20 minutes and chicken is cooked through, taste and add salt if needed. Pour in the heavy cream and stir through. Remove from heat and transfer to a large heated bowl. Sprinkle with chopped fresh cilantro.
2. Fluff the rice with a fork and transfer to another large heated bowl.
3. Remove foil from naan and place naan on a large serving plate. Remove cucumber yoghurt from the fridge and uncover.
4. Enjoy! You deserve it!