Flour & Oil
Butter Chicken & Black Olive entrée
Butter Chicken & Black Olive on mini naans
This dish was inspired by the Swartland olive festival, where i was challenged to create dishes with olive products from our valley. What resulted is a quick and dirty entre that will knock the socks of your guests!
Equipment
- 1 heavy based pan
- 1 set of prongs
- 1 good spatular
Ingredients
- 1 Packet of Flour & Oil Butter Chicken Premix
- 1 kg of chicken filllets cut into stips
- 250 g black olives
- 2-4 Tbsp of greek yogurt
- 2-4 Tbsp of butter
- 1-2 springs of rosemary
- 1 Packet of Flour & Oil Naan Premix create 10 cm mini naans beforehand
- Onion marmelade optional
- Truffle olive oil optional
Instructions
- Marinate your chicken in the ground spices of the Butter Chicken mix, with 120 mls of yogurt & a squirt of lemon juice for about 30 minutes.
- Place chicken on hot pan. Do not stir. Flip after 2 minutes and continue frying
- Move to the side of the pan.
- Add half the butter into the pan, and fry the cardamom, clove, star aniseed and cinnamon in the butter for a minute.
- Add pitted black olives into the butter and spices. Use the flat blade of your knife and press down on the olive. it will split so you can remove the pit.
- Add yogurt, and mix olives into chicken. Break the chicken into smaller pieces using your spatula.
- Remove from pan
- Add remaining butter into the pan, and swish the rosemary around.
- Brush the mini naans with the flavoured butter
- To serve. Add a small amount of onion marmalade to the naans, and top with chicken and olives. Add a drop or two of truffle olive oil to complete the flavour!