Butter Chicken Jaffle

Ingredients

• 500g chicken thigh fillets, cut into 2cm cubes
• 1 teaspoons each ground ginger, coriander, cumin and garam masala
• 1 teaspoon salt
• 1⁄3 cup plain yoghurt
• 60g butter
• 1 small red onion, finely sliced
• 400g can crushed tomato
• 2 cardamom pods
• 1⁄3 cup cream
• 2 tablespoons chopped coriander
• 8 Naan bread, trimmed to fit jaffle maker

Lemon wedges and raita to serve

Method

1. Combine chicken, spices, salt and yoghurt and mix well. Set aside. Heat 40g of butter in a frying pan and cook chicken until browned but not cooked through. Remove and set aside.
2. Add onion to the same pan and cook until softened. Return chicken to pan along with tomato and cardamom. Simmer 10 minutes until thickened. Stir in cream and simmer until sauce is thick and chicken cooked. Stir through chopped coriander and season to taste. Cool completely.
3. Preheat jaffle maker until green light switches on. Melt remaining butter and brush one side of each Naan bread, place 2 buttered side down into jaffle maker. Spoon chicken onto bread and top with 2 slices of Naan bread, buttered side up. Close lid and cook 4 minutes or until bread is golden.
4. Repeat with remaining Naan bread and chicken and serve with lemon wedges and yoghurt raita.