Cook in hot pan for 1 minute on each side until golden, then brush with butter or ghee. Keep warm until chicken is finished. When chicken is done, serve immediately with cooked rice or naan. Serves 4.

Need ideas for the rest of the week? Andy Baraghani’s beefy, citrusy pepper steak and celery stir-fry with lemon can be on the table in 30 minutes. Or go meatless with Christian Reynoso’s ...

Newsletter Cooking Chicken Curry for Sunday Supper Meera Sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan.