Butter Chicken Naan Tacos♡

Place the chopped chicken in a large bowl. Add the Greek yogurt, lemon juice, minced garlic, minced ginger, garam masala, turmeric, cumin, ground coriander, paprika, Kashmiri chilli powder, cayenne pepper and salt.

Mix until the chicken is evenly coated. Cover and refrigerate to marinate for a couple of hours.

While the chicken marinates, begin the naan dough. Add the warm milk, sugar and instant yeast to a large bowl.

Mix well, then add the flour and salt. Fold together until a dough begins to form.

Once the dough has formed, add the olive oil and knead by hand for approximately 7 minutes.

Shape the dough into a ball and place in a lightly oiled bowl. Cover and leave to rise for at least 1 hour, or until doubled in size.

Heat a large pan over a medium heat. Add a little olive oil and some of the butter from the sauce ingredients, reserving 1 tbsp for the next step. Add the marinated chicken and cook until approximately 90% cooked, around 8 minutes. Remove from the pan and set aside; it will finish cooking in the sauce.

In the same pan, add 1 tbsp butter and the minced garlic. Cook until fragrant, then stir in the cumin, Kashmiri chilli powder, cinnamon, ground coriander, onion powder, garlic powder and turmeric. Cook for approximately 1 minute.

Stir in the tomato purée and cook until it deepens in colour. Add the chopped tomatoes, optional cashews and 1/4 cup water.

Add the garam masala and brown sugar, then mix well. Season with the sauce salt to taste, cover and simmer over a low heat for 25–30 minutes.

Carefully transfer the sauce to a blender and blend until smooth. Follow your blender's instructions for hot liquids, allowing the sauce to cool first if required.

Return the blended sauce to the pan. Stir in the double cream until smooth and creamy.

Return the chicken to the sauce and cover with a lid. Cook gently over a low heat for at least 1 hour, until the chicken is fully cooked through. Stir occasionally to prevent sticking.

Prepare the mint chutney by combining the Greek yogurt, fresh mint or mint sauce, lemon juice, minced garlic, salt, black pepper and chopped coriander in a bowl. Mix well and refrigerate until serving.

For the cucumber salad, combine the chopped red onion and cucumber with the lemon juice, chopped coriander and sumac. Mix well and refrigerate until serving.

Once the naan dough has doubled in size, dust it lightly with flour and gently press out the air. Transfer to a lightly floured surface.

Shape the dough into an even ball, flatten slightly and divide into 10 equal pieces.

Flatten each piece into a circle and place approximately 1 1/2 tbsp shredded mozzarella in the centre.

Bring the edges of each piece together around the mozzarella and pinch to seal. Shape into balls, cover and leave to rise for 10 minutes.

While the dough rests, mix the melted butter, chopped parsley and minced garlic in a bowl until combined.

After the dough has rested, gently roll each filled ball into a flat circle, keeping the cheese enclosed.

Heat a pan over a medium-high heat. Cook each naan until air bubbles form, then flip and cook the other side until cooked through. Wrap the cooked naan in a clean tea towel to keep warm while you cook the rest.

Once all the naan are cooked, turn off the heat. Return each naan briefly to the warm pan and brush both sides with the garlic parsley butter.

Garnish the butter chicken with chopped fresh coriander and a drizzle of double cream.

Fill each warm naan with butter chicken, mint chutney and cucumber salad. Fold together into tacos and enjoy!