step 1
For the naan, sift the flour (280 g) and salt (1 tsp) into a bowl and make a well. In a jug beat the egg (1), sugar (3/4 tsp), milk (70 ml) and 70ml water. Pour into the well and incorporate the flour.
step 2
Tip the dough onto a floured surface and knead until smooth. Rest while you prepare the rest of the dish. Once rested, shape into 2 balls and roll out.
step 3
Heat your grill to high. Heat a frying pan as hot as you can on the hob. Once hot, place a naan onto the pan. Cook until the naan starts to bubble, about 2-3 minutes. Then place the pan under the grill and wait for the naan to puff up and cook.
step 4
Remove from the grill and brush with melted butter (to taste) and sprinkle over coriander to serve.
step 5
In a food processor blitz the onions (2), oil (2 tbsp), garlic (1 tbsp) and ginger (1 tbsp) to a smooth paste.
step 6
In a bowl, mix the cumin (1 tsp), coriander (2 tsp), turmeric (1/2 tsp), garam masala (1 1/2 tsp), chilli powder (1 tsp) and salt (1 tsp).
step 7
Heat 3 tbsp oil (3 tbsp) in a pot over a medium heat then add the onion, garlic, ginger and cook for 4-5 minutes until beginning to soften.
step 8
Add the spice mix and cook for one minute or until aromatic.
step 9
Mix the tomato purée (1 tbsp) with a splash of water, then add to the pan along with the tandoori masala paste (1 tbsp) and stir. Increase the heat and cook for 1 minute. Reduce the heat and add the M&S Oakham Gold chicken thigh fillets (6). Cover and simmer until the chicken is tender, around 12-15 minutes.
step 10
Add the spinach (1/2 bag). If it’s too thick, add a bit of water. Simmer for 1 minute. Add the coriander (1 handful) and lemon juice (1) and season.
step 11
For the rice (200 g), rinse under cold water until the water runs clear.
step 12
In a large pan heat the oil (5 tbsp) then cook the mustard seeds (2 tbsp), curry leaves (3), cloves (3), cardamom (4) and zest and juice of the lemon rind (2) until the seeds start to pop.
step 13
Put the rice in a pan and then cover with water and add salt. Bring to a boil and then cover with a lid and reduce the heat. Leave to simmer for 12-15 minutes then turn off the heat and rest for 5 minutes.
step 14
Remove the lid and fluff the rice. Add the lemon juice and coriander (1 handful) and stir. Place a tea towel over the rice and put the lid on top.
step 15
Add the yogurt (250 g) to a bowl with mint (1 bunch), coriander (1 bunch), 1⁄2 tsp salt and cucumber (1/2), mix well.
step 16
Top the finished dish with sliced chillies (2), microgreens (1 pack) and crispy shallots (1 handful).
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
