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Butter Chicken Naanchiladas

Recipe

Servings: 2   |   Prep time: 15 minutes   |   Cooking tme: 30 minutes

Fusion   |   Main  

  

Ingredients

  • 2 Giant Garlic & Coriander Naan Breads
  • 1 Chicken Breast, cut into strips
  • 1 White Onion, finely sliced
  • 35g Salted Butter
  • 1 Garlic Clove, minced
  • 2 tbsp Tikka Masala Paste
  • 1 tbsp Tomato Purée
  • 200ml Coconut Milk
  • 80g Grated Cheddar Cheese

To garnish:

  • 10g Fresh Coriander, chopped  

  

Method

  1. Fry the butter in a large frying pan on a medium heat and sweat down the white onion.
  2. Once browning, add the chicken and cook for a further 5 minutes.
  3. Add the paste and tomato purée and garlic, then stir for a few more minutes.
  4. Pour over the coconut milk, turn down the heat and cook for 10 minutes until the chicken is fully cooked.
  5. Place a cup of hot water in the microwave and microwave each naan bread for 40 seconds.
  6. Fill the naan with the butter chicken, sprinkle over the cheese and roll carefully, securing with a skewer.
  7. Place in a baking dish and bake for 6-10 minutes until the cheese topping is bubbling and slightly browned.
  8. Remove the skewers, garnish with coriander and serve.