Serves 1
Directions
- 1Roughly chop dried tomatoes.
- 2Roughly chop red onions.
- 3Roughly chop fresh ginger.
- 4Thinly slice garlic.
- 5Pound and grind the garlic to a paste using a mortar and pestle.
- 6Roughly chop coriander.
- 7Marinate chicken breast with ginger garlic, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil. Mix to combine.
- 8In a bowl, combine all-purpose flour, yeast, salt, sugar, yogurt, and oil.
- 9Add warm water to the flour mixture and mix it in, working the gluten until strong.
- 10Shape the dough into a ball and cover with a damp towel.
- 11Heat oil in a pan.
- 12Spread the marinated chicken in the pan and fry until charred.
- 13Flip the chicken and continue frying until golden brown. Set aside.
- 14In the same pan, melt oil and butter.
- 15Sauté the onions.
- 16Sauté the ginger garlic paste.
- 17Sauté the tomatoes.
- 18Add cumin, coriander, garam masala, salt, and Kashmiri chili, and cook to form a paste.
- 19Infuse cashew nuts with the spices.
- 20Add water, mix, and simmer the sauce.
- 21Punch down the dough which has doubled in size.
- 22Flour the surface, portion the dough into balls, and cover them.
- 23Blend the cooked sauces until smooth and silky.
- 24Add the chicken cubes to the sauce and let them finish cooking.
- 25Roll out and stretch the dough into a hot dry pan until risen.
- 26Flip the naan directly over the flames until charred and smoky.
- 27Melt slightly hot butter and garlic, add coriander, mix it in, and brush over the naan.
- 28Repeat the naan steps for the rest of the dough.
- 29Add heavy cream to the almost done chicken.
- 30Finish the butter chicken with more butter and fenugreek.
- 31Serve with warm garlic naan.
Ingredients
- Dried tomatoes, roughly chopped
- Red onions, roughly chopped
- Fresh ginger, roughly chopped
- Garlic, thinly sliced
- Coriander, roughly chopped
- Chicken breast
- ginger garlic
- salt
- yogurt
- black pepper
- cumin
- coriander
- garam masala
- Kashmiri chili
- lemon juice
- oil
- all-purpose flour
- yeast
- salt
- sugar
- yogurt
- oil
- warm water
- butter
- cashew nuts
- water
- hot butter
- garlic
- coriander
- heavy cream
- butter
- fenugreek
Equipment
mortar and pestlebowlpanblender
Tips
- Work the gluten until strong for the dough.
- Flip naan directly over flames till charred and smoky for best results.
- Finish butter chicken with more butter and fenugreek.
- You can get away with shapeless chapatis
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