Butter Chicken with Garlic Naan
Directions
- 1Prepare all the ingredients: roughly chop tomatoes, red onions, and coriander; thinly slice garlic; pound and grind ginger and garlic to a paste.
- 2Marinate the chicken breast with ginger-garlic paste, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil.
- 3Make the naan dough: in a bowl, combine flour, yeast, salt, sugar, yogurt, oil, and warm water. Mix to combine, then work the gluten until strong.
- 4Shape the dough into a ball and cover with a damp towel to let it rise.
- 5Heat oil in a pan, add the marinated chicken, and fry until charred. Flip and keep frying until golden brown. Set aside.
- 6In a separate pan, melt butter and oil. Add onions and sauté until softened; then, add ginger-garlic paste and sauté.
- 7Add tomatoes and sauté, then add cumin, coriander, garam masala, salt, and Kashmiri chili. Cook to a paste.
- 8Stir in cashew nuts, then add water and simmer until the sauce thickens. Once the dough has doubled in size, punch it down, flour the surface, and portion the dough into balls. Cover and let rest.
- 9Blend the sauce until smooth and silky.
- 10Add the cooked chicken to the sauce and let it finish cooking. Meanwhile, roll out and stretch the naan dough.
- 11Cook the naan in a hot, dry pan until risen. Flip it directly over the flames to char and smoke.
- 12Melt butter and mix it with garlic and coriander. Brush over the cooked naan.
- 13Once the chicken is almost done, add heavy cream, mix, and finish with more butter and fenugreek.
- 14Serve the butter chicken with the garlic naan.
Ingredients
- 1 bowl all purpose flour
- 1 tsp yeast
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp yogurt
- 1 tbsp oil
- 1 cup warm water
- 1 bowl chicken breast
- 1 tbsp ginger garlic paste
- 1 tbsp salt
- 1 cup yogurt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 1 tsp Kashmiri chili
- 1 tbsp lemon juice
- 1 tbsp oil
- 1 bowl red onions
- 1 bowl tomatoes
- 1 bowl fresh ginger
- 1 bowl garlic
- 1 bowl coriander
- 1 bowl cashew nuts
- 2 tbsp butter
- 1 cup heavy cream
- 1 tsp fenugreek
Equipment
knifecutting boardmortar and pestlebowlmeasuring spoonscast iron panspatularolling pinhand blender
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