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Butter Chicken Garlic Naan Spring Rolls

By Oli Paterson

Butter Chicken Garlic Naan Spring Rolls

Prep:10minCook:40min

Makes 24. Will be the best thing you ever put in your mouth

Updated at: Thu, 17 Aug 2023 09:45:38 GMT

Nutrition balance score

Good

Glycemic Index

64

Moderate

Glycemic Load

34

High

Nutrition per serving

Calories478.8 kcal (24%)

Total Fat21 g (30%)

Carbs53.3 g (21%)

Sugars5.9 g (7%)

Protein17.7 g (35%)

Sodium247.7 mg (12%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

Crispy Tandoori Chicken

4chicken breasts

8 clovesgarlic

1scotch bonnet chilli

1 Tbspwhite wine vinegar

½ tsppowdered Red food colour

2 Tbspyogurt

2 Tbspsmoked paprika

1 Tbspcurry powder

1 Tbspgaram masala

1 tspturmeric

To Coat

300gBombay mix

The Naan Dough

900gstrong bread flour

3 Tbspyogurt

1 tspnigella seeds

1 ½ tspdry yeast

The Garlic Chilli Butter

50gfresh coriander

8 clovesgarlic

Butter Chicken Sauce

2 tspgaram masala

2 tspgaram masala

1 tspturmeric

1 tspcayenne pepper

2 tsptomato purée

1can chopped tomatoes

1 Tbspketchup

1 Tbspmango chutney

100gcashew nuts

200mldouble cream

1 tspdried fenugreek leaves

1 Tbspbutter

Extra

The Mint Sauce

10fresh mint leaves

½ tspgaram masala

3 tspfat free natural yogurt

Instructions

Crispy Tandoori Chicken

Step 1

Blend up the garlic ginger chilli coriander with the oil vinegar and red food colouring

Step 2

Add to a large bowl with the yogurt, salt, MSG and spices

Step 3

Slice the chicken breasts in thirds and drop into the bowl and mix thoroughly

Step 4

Cover with cling film and leave in the fridge overnight

Naan Dough

Step 5

Mix the water with yeast and sugar and let sit for 10 minutes

Step 6

Add the flour, salt, oil, yogurt and nigella seeds to a large mixing bowl and combine

Step 7

Pour in the yeast mixture and form to a dough, and knead for 10 minutes

Step 8

Leave the dough in an oiled bowl covered with cling film at room temp for 1-2 hours til doubled in size or in the fridge overnight

Butter Chicken Sauce

Step 9

Dice the onions and add to a large pan with the ghee and cook on medium heat for 3-5 minutes til soft

Step 10

Mince the garlic and ginger and add this to the pan along with the salt and fry spices and cook off for 2 minutes

Step 11

Add the tomato purée to cook off for a minute before adding the chopped tomatoes, ketchup, mango chutney, a splash of water to clean out the chopped tomato can, and the cashew nuts and simmer with the lid on for 30 minutes

Step 12

Add the mix to a blender and blend til smooth

Step 13

Add back to the pan and simmer for 10 minutes with the lid off, then stir through the cream, fenugreek, and a knob of butter to finish

Mint Sauce

Step 14

Add the coriander, mint, lime and garlic to a blender and blend til all finely chopped

Step 15

Add to a bowl with the salt, garam masala, yogurt and honey and mix to combine

Step 16

Test the flavour and add more salt, lime or honey to your liking and set aside

Crispy Butter Chicken

Step 17

Heat a deep pan with sunflower oil to 160C

Step 18

Blend the Bombay mix to a powder then combine with the flour

Step 19

Get the marinated pieces of chicken out and lay in the flour mix, tossing around to coat and squeezing in the coating

Step 20

Deep fry the pieces for 6 minutes til golden brown then remove and rest of a wire rack and repeat for the rest

Naan Spring Rolls

Step 21

Divide the naan dough into 24 even pieces and roll flat with a rolling pin to a 6 inch circle

Step 22

Cut the chicken pieces in half

Step 23

Once all cooled, add a spoon of rice, curry sauce, a half piece of chicken, some chopped coriander and chilli, and a small knob of butter

Step 24

Wet the edges, fold the sides across the filling and roll up into a spring roll

Step 25

Set on a floured tray covered with cling film at room temp for an hour

Step 26

Cook the spring rolls for 60 seconds in a 400C pizza oven rotating halfway through, or for 6 minutes in a 240C conventional oven

Step 27

Brush with the garlic chilli butter and serve up with the mint sauce for dipping!

Garlic Chilli Butter

Step 28

Add the chillies, garlic and coriander to a blender and blitz it up

Step 29

Melt the butter with the oil in a bowl in the microwave for 40 seconds

Step 30

Add the chilli garlic coriander mix and the salt and stir to combine

Notes

14 liked

0 disliked

Delicious

Makes leftovers

Go-to

Special occasion

Spicy

Kyall Davis· last year

Makes leftovers

Special occasion

Didn't add the food colouring but everything came out amazing. For some reason following the recipe exactly made my dough extremely sticky and thin to the point where I couldn't roll it, ended up adding another 500g flour just to roll it and it worked fine.

Didn't add the food colouring but everything came out amazing. For some reason following the recipe exactly made my dough extremely sticky and thin to the point where I couldn't roll it, ended up adding another 500g flour just to roll it and it worked fine.

Sophiasams· last year

Makes leftovers

Ok. Components made: Tandoori chicken - 10/10 Butter chicken 9/10 Naan - I fucked it up with whole wheat flour instead of all purpose flour so it doesn’t count. 4/10 Mint sauce - 3/10. Not my cup of tea Garlic chili butter - 7/10 next time less garlic more chili All together - 8/10. Would eat again. So full. Much yum.

Kel Anders· last year

Makes leftovers

Made the butter sauce. It was out of this world tasty

Made the butter sauce. It was out of this world tasty