Butter Chicken Dinner

trim the chicken. Mix all marinade ingredients, coat the thighs thoroughly, cover and refrigerate.

Leave the coated chicken refrigerated for at least 3 hours before grilling.

Make the naan dough: mix flour, yeast, sugar, salt and baking powder. Add yoghurt, oil and 130ml warm water. Mix, adding up to 15ml more water a teaspoon at a time, until soft and slightly tacky. Knead for 8 minutes, cover in an oiled bowl.

Leave the covered naan dough to prove for 60–90 minutes.

Make the sauce base: melt 25g of the 40g butter with the oil over medium-low heat. Cook the onion with a pinch of salt for 10-12 minutes. Add garlic for 1 minute, then ginger, 2 tsp garam masala, cumin, coriander, chilli and paprika for 30 seconds.

Cook the tomato puree for 2 minutes. Add passata, water, cashews and 1 tsp salt.

Simmer the sauce partially covered for 20 minutes.

Blend completely smooth and pass through a fine sieve if desired. Do not yet add cream, finishing butter, lemon or extra garam masala.

Knock back the risen dough, divide into 4 equal balls and cover. Mix the mozzarella, Cheddar, spring onion and optional chilli for the filling.

Combine the onion, lime, salt and sugar for the garnish.

Rinse the rice until the water is nearly clear and drain well.

Remove the chicken from the fridge. Heat the grill to high with a shelf close to the element. Line a tray with foil and add a rack if available.

Put the rice, water, salt, cardamom, bay and cinnamon in the saucepan. Bring to the boil, cover and reduce to the lowest heat.

Cook the covered rice on the lowest heat for 10 minutes.

Turn off the heat and leave the rice covered for 10 minutes without lifting the lid.

Shake only the heaviest marinade from the chicken. Put it in one layer under the hot grill and grill for 7–8 minutes.

Turn the chicken so the second side faces the hot grill.

Grill for 6–8 minutes until charred and at least 75°C in the centre.

Leave the cooked chicken to rest for 5 minutes.

Reheat the sauce gently. Stir in the cream and finishing garam masala and simmer gently for 2–3 minutes. Add honey only if the tomato is still sharp. Slice the chicken into large pieces, reserve the best-charred pieces and stir the rest plus clean tray juices into the sauce.

Fluff the rice with butter, remove the cardamom and bay, then cover to keep warm until serving, for up to 30 minutes.

Roll half the dough balls into 3–4mm teardrops. Divide the cheese mixture equally between the other half, pinch closed, turn seam-side down and gently roll into thick teardrops.

Heat a heavy dry frying pan until very hot. Lightly dampen one side of a naan and place it wet-side down. Cook for 60-90 seconds until bubbled and charred, turn and cook for 30-60 seconds. Give cheese naans gentler heat and up to 60 seconds extra. Wrap cooked naans in a clean tea towel. Keep the cooked naans wrapped; they will be warmed together before serving.

Once grilling is finished, switch the oven to 180°C fan. Wrap the cooked naans loosely in foil and warm them together for 5 minutes. Unwrap and brush with the prepared garlic butter.

Mix the melted butter, garlic, chopped coriander and salt for the naan topping.

Brush the prepared garlic butter generously over plain naans and lightly over cheese naans.

Off the heat, finish the curry with the cold butter and lemon juice; taste before adding more lemon. Serve the rice and curry in warm shallow bowls with the reserved charred chicken visible. Add cream, fresh coriander and pickled onion. Give each person half a garlic naan and half a cheese naan.