Soft garlic butter Naan, alongside rich & creamy butter chicken

Serves 1
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Directions

  1. 1Roughly chop dried tomatoes.
  2. 2Roughly chop dried tomatoes.
  3. 3Roughly chop dried tomatoes.
  4. 4Roughly chop red onions.
  5. 5Roughly chop red onions.
  6. 6Roughly chop red onions.
  7. 7Roughly chop fresh ginger.
  8. 8Roughly chop fresh ginger.
  9. 9Roughly chop fresh ginger.
  10. 10Thinly slice garlic.
  11. 11Thinly slice garlic.
  12. 12Thinly slice garlic.
  13. 13Pound and grind the garlic to a paste using a mortar and pestle.
  14. 14Pound and grind the garlic to a paste using a mortar and pestle.
  15. 15Pound and grind the garlic to a paste using a mortar and pestle.
  16. 16Roughly chop coriander.
  17. 17Roughly chop coriander.
  18. 18Roughly chop coriander.
  19. 19Marinate chicken breast with ginger garlic, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil. Mix to combine.
  20. 20Marinate chicken breast with ginger garlic, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil. Mix to combine.
  21. 21Marinate chicken breast with ginger garlic, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil. Mix to combine.
  22. 22In a bowl, combine all-purpose flour, yeast, salt, sugar, yogurt, and oil.
  23. 23In a bowl, combine all-purpose flour, yeast, salt, sugar, yogurt, and oil.
  24. 24In a bowl, combine all-purpose flour, yeast, salt, sugar, yogurt, and oil.
  25. 25Add warm water to the flour mixture and mix it in, working the gluten until strong.
  26. 26Add warm water to the flour mixture and mix it in, working the gluten until strong.
  27. 27Add warm water to the flour mixture and mix it in, working the gluten until strong.
  28. 28Shape the dough into a ball and cover with a damp towel.
  29. 29Shape the dough into a ball and cover with a damp towel.
  30. 30Shape the dough into a ball and cover with a damp towel.
  31. 31Heat oil in a pan.
  32. 32Heat oil in a pan.
  33. 33Heat oil in a pan.
  34. 34Spread the marinated chicken in the pan and fry until charred.
  35. 35Spread the marinated chicken in the pan and fry until charred.
  36. 36Spread the marinated chicken in the pan and fry until charred.
  37. 37Flip the chicken and continue frying until golden brown. Set aside.
  38. 38Flip the chicken and continue frying until golden brown. Set aside.
  39. 39Flip the chicken and continue frying until golden brown. Set aside.
  40. 40In the same pan, melt oil and butter.
  41. 41In the same pan, melt oil and butter.
  42. 42In the same pan, melt oil and butter.
  43. 43Sauté the onions.
  44. 44Sauté the onions.
  45. 45Sauté the onions.
  46. 46Sauté the ginger garlic paste.
  47. 47Sauté the ginger garlic paste.
  48. 48Sauté the ginger garlic paste.
  49. 49Sauté the tomatoes.
  50. 50Sauté the tomatoes.
  51. 51Sauté the tomatoes.
  52. 52Add cumin, coriander, garam masala, salt, and Kashmiri chili, and cook to form a paste.
  53. 53Add cumin, coriander, garam masala, salt, and Kashmiri chili, and cook to form a paste.
  54. 54Add cumin, coriander, garam masala, salt, and Kashmiri chili, and cook to form a paste.
  55. 55Infuse cashew nuts with the spices.
  56. 56Infuse cashew nuts with the spices.
  57. 57Infuse cashew nuts with the spices.
  58. 58Add water, mix, and simmer the sauce.
  59. 59Add water, mix, and simmer the sauce.
  60. 60Add water, mix, and simmer the sauce.
  61. 61Punch down the dough which has doubled in size.
  62. 62Punch down the dough which has doubled in size.
  63. 63Punch down the dough which has doubled in size.
  64. 64Flour the surface, portion the dough into balls, and cover them.
  65. 65Flour the surface, portion the dough into balls, and cover them.
  66. 66Flour the surface, portion the dough into balls, and cover them.
  67. 67Blend the cooked sauces until smooth and silky.
  68. 68Blend the cooked sauces until smooth and silky.
  69. 69Blend the cooked sauces until smooth and silky.
  70. 70Add the chicken cubes to the sauce and let them finish cooking.
  71. 71Add the chicken cubes to the sauce and let them finish cooking.
  72. 72Add the chicken cubes to the sauce and let them finish cooking.
  73. 73Roll out and stretch the dough into a hot dry pan until risen.
  74. 74Roll out and stretch the dough into a hot dry pan until risen.
  75. 75Roll out and stretch the dough into a hot dry pan until risen.
  76. 76Flip the naan directly over the flames until charred and smoky.
  77. 77Flip the naan directly over the flames until charred and smoky.
  78. 78Flip the naan directly over the flames until charred and smoky.
  79. 79Melt slightly hot butter and garlic, add coriander, mix it in, and brush over the naan.
  80. 80Melt slightly hot butter and garlic, add coriander, mix it in, and brush over the naan.
  81. 81Melt slightly hot butter and garlic, add coriander, mix it in, and brush over the naan.
  82. 82Repeat the naan steps for the rest of the dough.
  83. 83Repeat the naan steps for the rest of the dough.
  84. 84Repeat the naan steps for the rest of the dough.
  85. 85Add heavy cream to the almost done chicken.
  86. 86Add heavy cream to the almost done chicken.
  87. 87Add heavy cream to the almost done chicken.
  88. 88Finish the butter chicken with more butter and fenugreek.
  89. 89Finish the butter chicken with more butter and fenugreek.
  90. 90Finish the butter chicken with more butter and fenugreek.
  91. 91Serve with warm garlic naan.
  92. 92Serve with warm garlic naan.
  93. 93Serve with warm garlic naan.

Ingredients

  • Dried tomatoes, roughly chopped
  • Dried tomatoes, roughly chopped
  • Dried tomatoes, roughly chopped
  • Red onions, roughly chopped
  • Red onions, roughly chopped
  • Red onions, roughly chopped
  • Fresh ginger, roughly chopped
  • Fresh ginger, roughly chopped
  • Fresh ginger, roughly chopped
  • Garlic, thinly sliced
  • Garlic, thinly sliced
  • Garlic, thinly sliced
  • Coriander, roughly chopped
  • Coriander, roughly chopped
  • Coriander, roughly chopped
  • Chicken breast
  • Chicken breast
  • Chicken breast
  • ginger garlic
  • ginger garlic
  • ginger garlic
  • salt
  • salt
  • salt
  • yogurt
  • yogurt
  • yogurt
  • black pepper
  • black pepper
  • black pepper
  • cumin
  • cumin
  • cumin
  • coriander
  • coriander
  • coriander
  • garam masala
  • garam masala
  • garam masala
  • Kashmiri chili
  • Kashmiri chili
  • Kashmiri chili
  • lemon juice
  • lemon juice
  • lemon juice
  • oil
  • oil
  • oil
  • all-purpose flour
  • all-purpose flour
  • all-purpose flour
  • yeast
  • yeast
  • yeast
  • salt
  • salt
  • salt
  • sugar
  • sugar
  • sugar
  • yogurt
  • yogurt
  • yogurt
  • oil
  • oil
  • oil
  • warm water
  • warm water
  • warm water
  • butter
  • butter
  • butter
  • cashew nuts
  • cashew nuts
  • cashew nuts
  • water
  • water
  • water
  • hot butter
  • hot butter
  • hot butter
  • garlic
  • garlic
  • garlic
  • coriander
  • coriander
  • coriander
  • heavy cream
  • heavy cream
  • heavy cream
  • butter
  • butter
  • butter
  • fenugreek
  • fenugreek
  • 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