a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and season with salt and pepper.

c) Fry until golden brown, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Add the garlic, North Indian style spice mix and tomato puree to the chicken. Cook until fragrant, 1 min.

b) Add the chicken stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Stir to combine.

c) Bring to the boil, then lower the heat and simmer until reduced by half, 3-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Once the curry has thickened, stir in the butter (see pantry for amount) until melted.

c) Spoon the curry onto each naan, then bake on the top shelf of the oven until golden and toasted, 4-5 mins. 

a) Meanwhile, trim and thinly slice the spring onion. Cut the tomato into 1cm chunks. 

c) In a medium bowl, add the tomatoes and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then mix well.

d) Just before you're ready to serve, add the rocket to the tomatoes and toss to coat.

a) When ready, transfer your baked butter chicken naans to your plates.

b) Sprinkle the spring onion over the top.

b) Serve with the rocket salad alongside.

Enjoy!