Sizzle Butter Chicken Naan

Name: Sizzle Butter Chicken Naan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Indian-Inspired
Ingredients: 2 Boneless Skinless Chicken Thigh; 25 Fresh Coriander; 1 Lime; 1 Red Chilli; 2 Garlic Clove; 10 Fresh Ginger; 6 Yoghurt; 0.5 Red Cabbage; 1 Red Bell Pepper; 2 Naan; 50 Butter; 1 Curry Powder; Salt; Black Pepper

4.6

Notes

30 mins cook

In Partnership With Aldi. #ad Turn store-bought naan into a meal to remember with this quick and satisfying weeknight dinner.

Jodie Nixon

Chop the chicken into even-sized chunks. Chop the coriander stalks (set the leaves aside for later) and zest the lime. Finely dice the chilli.

Grate the garlic and ginger into a large bowl, then add the yoghurt, coriander stalks and lime zest. Mix well, then tip in the chicken. Stir to coat, then cover the bowl and marinate in the fridge for at least 2 hrs (or ideally overnight).

Heat the oven to 220°C. Thread the marinated chicken onto skewers, then transfer to a baking tray. Cook in the oven for 15 mins. If you want a bit more colour on them, slide the cooked chicken skewers under a hot grill until charred.

Meanwhile, shred the cabbage and finely slice the red pepper. Combine in a large bowl with the coriander leaves and lime juice to make a slaw. Season with salt and pepper, then set aside.

Toast the naan, then transfer to a serving plate and spread with the extra yoghurt. Top with the slaw and chicken pieces.

Put the butter into a small pan set over a medium heat with the finely diced chilli. Once melted, swirl the pan and wait until it starts to froth. Add the curry powder, keep swirling for a couple of seconds, then spoon over the chicken. Enjoy.

In Partnership With Aldi

Serves

Boneless Skinless Chicken Thighs

25 g

Fresh Coriander

Lime

Red Chilli

Garlic Cloves

10 g

Fresh Ginger

6 tbsp

Yoghurt

Red Cabbage

Red Bell Pepper

Naans

50 g

Butter

1 tsp

Curry Powder

In Partnership With Aldi

Serves

Boneless Skinless Chicken Thighs

25 g

Fresh Coriander

Lime

Red Chilli

Garlic Cloves

10 g

Fresh Ginger

6 tbsp

Yoghurt

Red Cabbage

Red Bell Pepper

Naans

50 g

Butter

1 tsp

Curry Powder

In Partnership With Aldi

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Notes

(9)

Danny J.

a year ago

This one’s a beauty - and once marinaded, it all comes together really quickly. I chucked some spring onions into the slaw and included some courgette with the chicken skewers. The fam loved it. Loads of flavour, texture and colour: 10/10

Josh L.

a year ago

Sticker or tag to hint at the marinating time pls :)

Lucy C.

a year ago

(edited)

Amazing! Even better on day 2. I made my slaw with fennel as I didn't have red cabbage - it was a complete winner

Stephanie K.

a year ago

This is heading straight onto the regular rotation. Absolutely delicious!! I added some grilled courgette that needed using up too *chefs kiss*

Katherine P.

a year ago

Really delicious and easy to make

George B.

a year ago

(edited)

Delicious! I tweaked this by cooking the chicken for 15-20 mins in an air fryer - spray generously with cooking spray and it's fairly stick-free 🍗

Sam M.

a year ago

Chicken

Sam M.

a year ago

Fantastic . Did theirs with chicken mine with prawns

Daniel G.

a year ago

What curry powder do you recommend using please?

Jodie N.

a year ago

Chef

I like to use a straight foward medium curry powder :)

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Sizzle Butter Chicken Naan

Jodie Nixon

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

In Partnership With Aldi

In Partnership With Aldi

In Partnership With Aldi

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Did you like this recipe?

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Notes

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Hear from our customers

Sizzle Butter Chicken Naan

Jodie Nixon

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

In Partnership With Aldi

In Partnership With Aldi

In Partnership With Aldi

Step 1.

Step 2.

Step 3.

Step 4.

Step 5.

Step 6.

Did you like this recipe?

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Notes (9)

Hear from our customers

Notes

(9)