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Achaar Chicken & Cheesy Naan
with Honey-Curry Butter Corn
35 MIN
4 Servings
From the Test Kitchen
In this delightful dish, we’re marinating chicken with vibrant tomato achaar and creamy yogurt for sharp, rich flavor. It’s served alongside naan baked with a dynamic mix of spicy jalapeño pepper, zesty garlic, and melty fontina cheese––plus tender corn coated with a luxe curry butter for even more South Asian-inspired flavor.
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NutritionPER SERVING
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Calories770 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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4 Pieces Naan Bread
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4 ears Of Corn
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1 Jalapeño Pepper
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2 cloves Garlic
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2 oz Butter
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1 Tbsp Honey
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¼ cup Tomato Achaar
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½ cup Plain Nonfat Greek Yogurt
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4 oz Shredded Fontina Cheese
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2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1
Marinate the chicken
Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. To make the marinade, in a large bowl, combine the tomato achaar and yogurt. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Remove any husks and silks from the corn. In a bowl, combine the cheese, chopped garlic, and diced pepper. Season with salt and pepper.
3
Bake the chicken
Line two sheet pans with foil. Letting any excess marinade drip off, carefully transfer the marinated chicken to one sheet pan. Bake 19 to 21 minutes, or until lightly browned and cooked through.* Transfer to a cutting board.
4
Make the cheesy naan
Meanwhile, place the naan on the remaining sheet pan. Evenly top with the cheese mixture. Season with salt and pepper. Bake 7 to 9 minutes, or until the cheese is melted and the naan is heated through. Transfer to a cutting board and carefully cut each piece into 4 equal-sized wedges.
5
Cook the corn
Meanwhile, add the corn cobs to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and tender. Drain thoroughly and pat dry with paper towels.
6
Make the honey-curry butter & serve your dish
Meanwhile, in a bowl, combine the softened butter, curry powder, and honey (kneading the packet before opening); season with salt and pepper. Using a fork, mash to thoroughly combine. Evenly top the cooked corn with the honey-curry butter. Slice the baked chicken crosswise. Serve the sliced chicken with the cheesy naan and finished corn. Enjoy!
1
Marinate the chicken
Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. To make the marinade, in a large bowl, combine the tomato achaar and yogurt. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Remove any husks and silks from the corn. In a bowl, combine the cheese, chopped garlic, and diced pepper. Season with salt and pepper.
3
Bake the chicken
Line two sheet pans with foil. Letting any excess marinade drip off, carefully transfer the marinated chicken to one sheet pan. Bake 19 to 21 minutes, or until lightly browned and cooked through.* Transfer to a cutting board.
4
Make the cheesy naan
Meanwhile, place the naan on the remaining sheet pan. Evenly top with the cheese mixture. Season with salt and pepper. Bake 7 to 9 minutes, or until the cheese is melted and the naan is heated through. Transfer to a cutting board and carefully cut each piece into 4 equal-sized wedges.
5
Cook the corn
Meanwhile, add the corn cobs to the pot of boiling water and cook 3 to 4 minutes, or until bright yellow and tender. Drain thoroughly and pat dry with paper towels.
6
Make the honey-curry butter & serve your dish
Meanwhile, in a bowl, combine the softened butter, curry powder, and honey (kneading the packet before opening); season with salt and pepper. Using a fork, mash to thoroughly combine. Evenly top the cooked corn with the honey-curry butter. Slice the baked chicken crosswise. Serve the sliced chicken with the cheesy naan and finished corn. Enjoy!
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