Restaurant Style Butter Chicken With Homemade Garlic Naan

10 mins
Serves 1
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Directions

  1. 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.
  2. 2Prepare 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.
  3. 3Prepare 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.
  4. 4Marinate the chicken for about 20 minutes.
  5. 5Marinate the chicken for about 20 minutes.
  6. 6Marinate the chicken for about 20 minutes.
  7. 7Prepare 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.
  8. 8Prepare 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.
  9. 9Prepare 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.
  10. 10Add the second marinade to the chicken and marinate for at least 2 hours, preferably overnight.
  11. 11Add the second marinade to the chicken and marinate for at least 2 hours, preferably overnight.
  12. 12Add the second marinade to the chicken and marinate for at least 2 hours, preferably overnight.
  13. 13Prepare 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.
  14. 14Prepare 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.
  15. 15Prepare 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.
  16. 16Let the dough rise for 40 minutes to 1 hour.
  17. 17Let the dough rise for 40 minutes to 1 hour.
  18. 18Let the dough rise for 40 minutes to 1 hour.
  19. 19Roll the dough into a log, cut it into 10 pieces, and shape them into pillows.
  20. 20Roll the dough into a log, cut it into 10 pieces, and shape them into pillows.
  21. 21Roll the dough into a log, cut it into 10 pieces, and shape them into pillows.
  22. 22Roll out each pillow to about 1/4 inch thick.
  23. 23Roll out each pillow to about 1/4 inch thick.
  24. 24Roll out each pillow to about 1/4 inch thick.
  25. 25Cook the naan on a lightly oiled pan for 30 seconds per side.
  26. 26Cook the naan on a lightly oiled pan for 30 seconds per side.
  27. 27Cook the naan on a lightly oiled pan for 30 seconds per side.
  28. 28Prepare the garlic butter by melting 1 stick of unsalted butter, add 5 cloves minced garlic, and 0.5 tsp of salt.
  29. 29Prepare the garlic butter by melting 1 stick of unsalted butter, add 5 cloves minced garlic, and 0.5 tsp of salt.
  30. 30Prepare the garlic butter by melting 1 stick of unsalted butter, add 5 cloves minced garlic, and 0.5 tsp of salt.
  31. 31Cook for 3 minutes and let cool.
  32. 32Cook for 3 minutes and let cool.
  33. 33Cook for 3 minutes and let cool.
  34. 34Add 3/4 cup chopped cilantro to the garlic butter.
  35. 35Add 3/4 cup chopped cilantro to the garlic butter.
  36. 36Add 3/4 cup chopped cilantro to the garlic butter.
  37. 37Spread the garlic butter on the cooked naan.
  38. 38Spread the garlic butter on the cooked naan.
  39. 39Spread the garlic butter on the cooked naan.
  40. 40Broil the chicken until slightly charred.
  41. 41Broil the chicken until slightly charred.
  42. 42Broil the chicken until slightly charred.
  43. 43Make the tomato puree by blending 24 oz of tomatoes.
  44. 44Make the tomato puree by blending 24 oz of tomatoes.
  45. 45Make the tomato puree by blending 24 oz of tomatoes.
  46. 46In a pan, toast 1 cinnamon stick, 1 green chili, 6 cardamom pods, and 3 cloves for 4-5 minutes.
  47. 47In a pan, toast 1 cinnamon stick, 1 green chili, 6 cardamom pods, and 3 cloves for 4-5 minutes.
  48. 48In a pan, toast 1 cinnamon stick, 1 green chili, 6 cardamom pods, and 3 cloves for 4-5 minutes.
  49. 49Add 3 tbsp of unsalted butter and continue toasting for 2 minutes.
  50. 50Add 3 tbsp of unsalted butter and continue toasting for 2 minutes.
  51. 51Add 3 tbsp of unsalted butter and continue toasting for 2 minutes.
  52. 52Remove the spices and add 2 tbsp minced garlic, 2 tsp minced ginger and the tomato puree.
  53. 53Remove the spices and add 2 tbsp minced garlic, 2 tsp minced ginger and the tomato puree.
  54. 54Remove the spices and add 2 tbsp minced garlic, 2 tsp minced ginger and the tomato puree.
  55. 55Add 1 tsp of salt, more Kashmiri chili powder, a tsp of sugar, and the juice from the broiled chicken.
  56. 56Add 1 tsp of salt, more Kashmiri chili powder, a tsp of sugar, and the juice from the broiled chicken.
  57. 57Add 1 tsp of salt, more Kashmiri chili powder, a tsp of sugar, and the juice from the broiled chicken.
  58. 58Simmer for 12-15 minutes.
  59. 59Simmer for 12-15 minutes.
  60. 60Simmer for 12-15 minutes.
  61. 61Add 2 cups of water to the simmering tomato sauce and bring to a simmer.
  62. 62Add 2 cups of water to the simmering tomato sauce and bring to a simmer.
  63. 63Add 2 cups of water to the simmering tomato sauce and bring to a simmer.
  64. 64Blend the sauce in the blender for 1 minute and strain it through a chinois.
  65. 65Blend the sauce in the blender for 1 minute and strain it through a chinois.
  66. 66Blend the sauce in the blender for 1 minute and strain it through a chinois.
  67. 67Add garam masala, fenugreek seeds and 2 tbsp unsalted butter to the sauce.
  68. 68Add garam masala, fenugreek seeds and 2 tbsp unsalted butter to the sauce.
  69. 69Add garam masala, fenugreek seeds and 2 tbsp unsalted butter to the sauce.
  70. 70Add 1/4 cup of heavy cream and more salt.
  71. 71Add 1/4 cup of heavy cream and more salt.
  72. 72Add 1/4 cup of heavy cream and more salt.
  73. 73Add the broiled chicken and gently warm it up in the sauce for 2-3 minutes.
  74. 74Add the broiled chicken and gently warm it up in the sauce for 2-3 minutes.
  75. 75Add the broiled chicken and gently warm it up in the sauce for 2-3 minutes.
  76. 76Garnish with cream, fenugreek seeds and cilantro.
  77. 77Garnish with cream, fenugreek seeds and cilantro.
  78. 78Garnish with cream, fenugreek seeds and cilantro.

Ingredients

  • 1.5 pounds chicken breast
  • 1.5 pounds chicken breast
  • 1.5 pounds chicken breast
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 3 tsp Kashmiri chili powder
  • 3 tsp Kashmiri chili powder
  • 3 tsp Kashmiri chili powder
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 0.33 cup Greek yogurt
  • 0.33 cup Greek yogurt
  • 0.33 cup Greek yogurt
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 1 tsp ground fenugreek
  • 1 tsp ground fenugreek
  • 1 tsp ground fenugreek
  • 2 tsp turmeric powder
  • 2 tsp turmeric powder
  • 2 tsp turmeric powder
  • 3 tbsp minced garlic
  • 3 tbsp minced garlic
  • 3 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp minced ginger
  • 1 tbsp minced ginger
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 2 tsp active dry yeast
  • 2 tsp active dry yeast
  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 0.5 cup lukewarm water
  • 0.5 cup lukewarm water
  • 0.5 cup lukewarm water
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 0.33 cup avocado oil
  • 0.33 cup avocado oil
  • 0.33 cup avocado oil
  • 0.25 cup plain yogurt
  • 0.25 cup plain yogurt
  • 0.25 cup plain yogurt
  • 2.33 cups all-purpose flour
  • 2.33 cups all-purpose flour
  • 2.33 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 5 cloves minced garlic
  • 5 cloves minced garlic
  • 5 cloves minced garlic
  • 0.75 cup chopped cilantro
  • 0.75 cup chopped cilantro
  • 0.75 cup chopped cilantro
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 24 oz tomatoes
  • 24 oz tomatoes
  • 24 oz tomatoes
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 green chili
  • 1 green chili
  • 1 green chili
  • 6 cardamom pods
  • 6 cardamom pods
  • 6 cardamom pods
  • 3 pieces clove
  • 3 pieces clove
  • 3 pieces clove
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp minced garlic
  • 2 tbsp minced garlic
  • 2 tbsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp minced ginger
  • 2 tsp minced ginger
  • 30 cashews
  • 30 cashews
  • 30 cashews
  • 2 tsp Kashmiri chili powder
  • 2 tsp Kashmiri chili powder
  • 2 tsp Kashmiri chili powder
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 tsp fenugreek seeds
  • 1 tsp fenugreek seeds
  • 1 tsp fenugreek seeds
  • 1 tsp salt
  • 1 tsp salt
  • 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