Wash and cut the chicken breasts into cubes
Coat the chicken with 300 gm of the Lloyd Grossman Limited Edition Mint Masala for about 30 minutes
The yoghurt in the Mint Masala speeds up the way the spices are absorbed into the chicken
Chop the red onion fine
Heat the oil in a saucepan and when it is hot add the bay leaves and red chillies and sauté till the bay leaf begins to change colour, then add the onions.
Sauté the onions till they turn pink and reduce
Then add some of the umami paste and 2 large tbsp of the Lloyd Grossman Limited Edition Mint Masala gravy sauce and sauté for 2 minutes on a low flame
Keep stirring to ensure the onion does not burn. Season with salt
Take off the flame and set aside
After 30 minutes heat the griddle pan till it’s very hot and place on medium heat.
Spray some oil onto the griddle pan, it will sizzle and smoke
Drop the marinated chicken cubes on the pan
'Bruise' the chicken cubes on the pan till they are grilled, flip and grill on the other side.
Repeat until chicken cooks through
Ensure chicken pieces are not too large as they will remain raw in the middle
Once cooked add them into the sautéed onion thick gravy sauce
Mix well and sauté on a very low flame for half a minute
To serve heat some butter on a large pan and heat the naan till they are soft and buttery
Transfer the Minty chicken kadhai into the shiny balti serving dish and place the halved boiled egg on top