Butter Chicken, Naan Bread & Carrot Pickle

Heat a saucepan and add half of the vegetable oil. Add the onions and sauté until golden brown.

Add the curry leaves, garam masala, cumin powder, turmeric, and chilli powder. Add a little water so the spices do not burn. Sauté for another 2 minutes.

Add the tinned tomatoes, garlic, ginger & a little salt and pepper. Turn down to simmer for 5 min, then add the cream and turn down to simmer the sauce for about 10–15 minutes.

Remove from the heat and using a stick blender, blend the sauce until smooth.

Heat a pan and add the remaining vegetable oil. Add the chicken strips, a little salt and pepper, and sauté until golden brown.

Add the sauce to the chicken and stir until all the chicken is coated in sauce.

Turn down the heat and simmer until all flavors have infused.

Break the dough into even pieces. On a floured surface, roll each piece into a flatbread about 1 cm thick.

Roll each flatbread into an oval shape without giving them time to rise.

Heat a griddle pan to medium heat, add a little vegetable oil and butter. Add the flatbread and cook until golden brown on one side, then flip to cook on the other side.

Ensure the pan is not too hot to prevent the bread from burning before it cooks through.

Add the carrots, spring onions, and green chillies to a medium bowl. Add a little salt and pepper to taste.

Place the vinegar, water, and sugar in a saucepan. Add a little salt and pepper. Bring the vinegar solution to a boil, then turn off the heat.

Pour the vinegar solution over the carrots, mix well, and cover with a lid. Set aside to pickle for 10 minutes.

Remove the carrots from the solution and place the pickled carrots in the fridge to cool.

Serve the butter chicken with naan bread on the side and a little carrot pickle. Garnish with coriander leaves.