100+ all new recipes, this is Twisted like you've never seen it before. Pre-order your copy of Twisted: A CookbookPre-order your copy of Twisted: A Cookbook

Cheesy Butter Chicken Naan Cake

Order from Twisted London now!

Directions

  1. For the sauce, foam the butter over medium heat then add the onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Chuck in garlic, ginger and chilli. Cook until fragrant, a minute or so. Add spices, and stir through. Add tomato puree and water. Cook until butter separates. Add cream, honey and salt. Stir through chicken. Remove from heat.
  2. On a lined tray or large skillet, lay down your first naan. Top with 2 tsps of mango chutney and spread over the face of the naan. Top with a third of your curry, then a good fistful of cheddar. Repeat this process. Top your final naan with more cheddar.
  3. Bake, covered for a period if possible, for about 30 minutes at 180°C. You want the interior of the cake to read 50°C.
  4. Destroy.