date:Apr 02, 2014
n transfer to a food processor and whiz until smooth.
4. Preheat grill to medium-high.
5. Arrange chicken on a rack over a foil-lined grill pan. Grill for 10-12 minutes, turning halfway, until lightly charred and cooked through.
6. Return the sauce to the pan over medium heat. Stir the chicken and any pan juices into the sauce. Add the cream, coriander leaves and remaining 30g butter, then stir until warmed through. Serve with rice and naan bread.