Creamy Tandoori Masala Curry with cheesy garlic naan and rice

Serves 2
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Directions

  1. 1Mix the chicken with the yoghurt, lemon and spices. Set aside to marinate while you prepare the rice and naan.
  2. 2Mix the chicken with the yoghurt, lemon and spices. Set aside to marinate while you prepare the rice and naan.
  3. 3Mix the chicken with the yoghurt, lemon and spices. Set aside to marinate while you prepare the rice and naan.
  4. 4Cook the rice according to packet instructions. Drain and keep warm.
  5. 5Cook the rice according to packet instructions. Drain and keep warm.
  6. 6Cook the rice according to packet instructions. Drain and keep warm.
  7. 7For the naan, mix the flour, yoghurt and salt into a soft dough. Divide into two, place mozzarella in the centre of each, seal and gently roll out.
  8. 8For the naan, mix the flour, yoghurt and salt into a soft dough. Divide into two, place mozzarella in the centre of each, seal and gently roll out.
  9. 9For the naan, mix the flour, yoghurt and salt into a soft dough. Divide into two, place mozzarella in the centre of each, seal and gently roll out.
  10. 10Cook the chicken in a hot pan until cooked through and lightly charred. Remove and set aside.
  11. 11Cook the chicken in a hot pan until cooked through and lightly charred. Remove and set aside.
  12. 12Cook the chicken in a hot pan until cooked through and lightly charred. Remove and set aside.
  13. 13In the same pan, soften the onion for a few minutes, then add garlic, ginger and tomato purée. Cook for a minute before stirring in the chopped tomatoes, tandoori seasoning and stock.
  14. 14In the same pan, soften the onion for a few minutes, then add garlic, ginger and tomato purée. Cook for a minute before stirring in the chopped tomatoes, tandoori seasoning and stock.
  15. 15In the same pan, soften the onion for a few minutes, then add garlic, ginger and tomato purée. Cook for a minute before stirring in the chopped tomatoes, tandoori seasoning and stock.
  16. 16Simmer for 8-10 minutes until slightly thickened, then blend smooth and return to the pan.
  17. 17Simmer for 8-10 minutes until slightly thickened, then blend smooth and return to the pan.
  18. 18Simmer for 8-10 minutes until slightly thickened, then blend smooth and return to the pan.
  19. 19Stir in the cream and garam masala, add the chicken back in and simmer gently until rich.
  20. 20Stir in the cream and garam masala, add the chicken back in and simmer gently until rich.
  21. 21Stir in the cream and garam masala, add the chicken back in and simmer gently until rich.
  22. 22Cook the naan in a dry pan for 1–1½ minutes per side until puffed and lightly charred.
  23. 23Cook the naan in a dry pan for 1–1½ minutes per side until puffed and lightly charred.
  24. 24Cook the naan in a dry pan for 1–1½ minutes per side until puffed and lightly charred.
  25. 25Melt the butter with the garlic and stir through some fresh coriander. Brush the breads with the garlic butter while warm.
  26. 26Melt the butter with the garlic and stir through some fresh coriander. Brush the breads with the garlic butter while warm.
  27. 27Melt the butter with the garlic and stir through some fresh coriander. Brush the breads with the garlic butter while warm.
  28. 28Serve the curry with rice and warm flatbreads, finished with fresh coriander.
  29. 29Serve the curry with rice and warm flatbreads, finished with fresh coriander.
  30. 30Serve the curry with rice and warm flatbreads, finished with fresh coriander.

Ingredients

  • 250 g diced chicken breast
  • 250 g diced chicken breast
  • 250 g diced chicken breast
  • 1 tbsp tandoori seasoning
  • 1 tbsp tandoori seasoning
  • 1 tbsp tandoori seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.25 tsp cumin
  • 0.25 tsp cumin
  • 0.25 tsp cumin
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 50 g low-fat Greek yoghurt
  • 50 g low-fat Greek yoghurt
  • 50 g low-fat Greek yoghurt
  • 1 drops red food colouring
  • 1 drops red food colouring
  • 1 drops red food colouring
  • 1 onion, diced
  • 1 onion, diced
  • 1 onion, diced
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 200 g chopped tomatoes
  • 200 g chopped tomatoes
  • 200 g chopped tomatoes
  • 1 tsp tandoori seasoning
  • 1 tsp tandoori seasoning
  • 1 tsp tandoori seasoning
  • 100 ml chicken stock
  • 100 ml chicken stock
  • 100 ml chicken stock
  • 70 ml light cream
  • 70 ml light cream
  • 70 ml light cream
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 70 g self-raising flour
  • 70 g self-raising flour
  • 70 g self-raising flour
  • 80 g fat-free Greek yoghurt
  • 80 g fat-free Greek yoghurt
  • 80 g fat-free Greek yoghurt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 30 g mozzarella
  • 30 g mozzarella
  • 30 g mozzarella
  • 5 g light butter
  • 5 g light butter
  • 5 g light butter
  • 0.5 tsp garlic
  • 0.5 tsp garlic
  • 0.5 tsp garlic
  • 90 g dry long-grain rice
  • 90 g dry long-grain rice
  • 90 g dry long-grain rice
  • Fresh coriander
  • Fresh coriander
  • Fresh coriander

Equipment

hot pandry pan