Butter Chicken and Garlic Naan
Serves 1
Directions
- 1Roughly chop tomatoes, red onions, and fresh ginger.
- 2Thinly slice garlic and pound into a paste using a mortar and pestle.
- 3Roughly chop coriander.
- 4In a bowl, combine chicken breast with ginger-garlic paste, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil. Mix to marinate.
- 5In a bowl, add all-purpose flour, yeast, salt, sugar, yogurt, and oil. Mix and add warm water to form a dough. Knead until strong. Shape into a ball, cover with a damp towel, and let it rest.
- 6Heat oil in a pan. Add marinated chicken and spread it out. Fry until charred, flip, and keep frying until golden brown. Set aside.
- 7In the same pan, melt oil and butter. Sauté onions, then add ginger-garlic paste, tomatoes, cumin, coriander, garam masala, salt, and Kashmiri chili. Cook to a paste.
- 8Add cashew nuts and water, mix, and simmer with a lid.
- 9Once the dough has doubled in size, punch it down.
- 10Flour the surface, portion the dough into balls, and cover.
- 11Blend the sauce until smooth and silky.
- 12Add chicken cubes and let it finish cooking in the sauce.
- 13Roll out and stretch your dough. Place into a hot dry pan. Flip directly over the flames until charred and smokey.
- 14Melt slightly hot butter and garlic, add coriander, mix it in and brush over your naan.
- 15Add heavy cream, mix, and finish it off with more butter.
Ingredients
- ripe tomatoes
- red onions
- fresh ginger
- garlic
- coriander
- chicken breast
- ginger garlic
- salt
- yogurt
- black pepper
- cumin
- coriander
- garam masala
- Kashmiri chili
- lemon juice
- oil
- Ajab all purpose flour
- yeast
- salt
- sugar
- yogurt
- oil
- warm water
- butter
- cashew nuts
- heavy cream
- fenugreek
Equipment
knifecutting boardmortar and pestlebowlsfrying panspatulatongsimmersion blender
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