Directions
- 1Prepare the first marinade by mixing 1.5 to 2 pounds of chicken breast, 2 tbsp fresh squeezed lemon juice, 3 tsp Kashmiri chili powder and 1 tsp kosher salt.
- 2Marinate the chicken for about 20 minutes.
- 3Prepare the second marinade by mixing 1/3 cup Greek yogurt, 2 tbsp avocado oil, 1 tsp ground fenugreek, 2 tsp turmeric powder, 3 tbsp minced garlic, 1 tbsp minced ginger, and 2 tsp garam masala.
- 4Add the second marinade to the chicken and marinate for at least 2 hours, preferably overnight.
- 5Prepare the garlic naan dough by mixing 2 tsp active dry yeast, 1 tsp sugar, 1/2 cup lukewarm water, 1 large egg, 1/3 cup avocado oil, 1/4 cup plain yogurt, 2 1/3 cups all-purpose flour, and 1 tsp salt.
- 6Let the dough rise for 40 minutes to 1 hour.
- 7Roll the dough into a log, cut it into 10 pieces, and shape them into pillows.
- 8Roll out each pillow to about 1/4 inch thick.
- 9Cook the naan on a lightly oiled pan for 30 seconds per side.
- 10Prepare the garlic butter by melting 1 stick of unsalted butter, add 5 cloves minced garlic, and 0.5 tsp of salt.
- 11Cook for 3 minutes and let cool.
- 12Add 3/4 cup chopped cilantro to the garlic butter.
- 13Spread the garlic butter on the cooked naan.
- 14Broil the chicken until slightly charred.
- 15Make the tomato puree by blending 24 oz of tomatoes.
- 16In a pan, toast 1 cinnamon stick, 1 green chili, 6 cardamom pods, and 3 cloves for 4-5 minutes.
- 17Add 3 tbsp of unsalted butter and continue toasting for 2 minutes.
- 18Remove the spices and add 2 tbsp minced garlic, 2 tsp minced ginger and the tomato puree.
- 19Add 1 tsp of salt, more Kashmiri chili powder, a tsp of sugar, and the juice from the broiled chicken.
- 20Simmer for 12-15 minutes.
- 21Add 2 cups of water to the simmering tomato sauce and bring to a simmer.
- 22Blend the sauce in the blender for 1 minute and strain it through a chinois.
- 23Add garam masala, fenugreek seeds and 2 tbsp unsalted butter to the sauce.
- 24Add 1/4 cup of heavy cream and more salt.
- 25Add the broiled chicken and gently warm it up in the sauce for 2-3 minutes.
- 26Garnish with cream, fenugreek seeds and cilantro.
Ingredients
- 1.5 pounds chicken breast
- 2 tbsp lemon juice
- 3 tsp Kashmiri chili powder
- 1 tsp kosher salt
- 0.33 cup Greek yogurt
- 2 tbsp avocado oil
- 1 tsp ground fenugreek
- 2 tsp turmeric powder
- 3 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 2 tsp active dry yeast
- 1 tsp sugar
- 0.5 cup lukewarm water
- 1 large egg
- 0.33 cup avocado oil
- 0.25 cup plain yogurt
- 2.33 cups all-purpose flour
- 1 tsp salt
- 1 stick unsalted butter
- 5 cloves minced garlic
- 0.75 cup chopped cilantro
- 0.5 tsp salt
- 24 oz tomatoes
- 1 cinnamon stick
- 1 green chili
- 6 cardamom pods
- 3 pieces clove
- 3 tbsp unsalted butter
- 2 tbsp unsalted butter
- 2 tbsp minced garlic
- 2 tsp minced ginger
- 30 cashews
- 2 tsp Kashmiri chili powder
- 1 tsp sugar
- 2 cups water
- 1 tsp garam masala
- 0.25 cup heavy cream
- 1 handful cilantro
- 1 tsp fenugreek seeds
- 1 tsp salt
Equipment
knifebowlwhiskblendersmall potlarge pansheet pandough scraperrolling pin
Tips
- For the best result marinate the chicken overnight.
- If you don't like cilantro, use parsley or another herb.
- Authentic butter chicken doesn't have onions in it.
- Use leaves instead of fenugreek seeds for the best flavor
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