Garlic Butter Naan with Creamy Butter Chicken

Serves 1
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Directions

  1. 1Roughly chop tomatoes.
  2. 2Roughly chop tomatoes.
  3. 3Roughly chop 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 ginger and garlic to a paste using a mortar and pestle.
  14. 14Pound and grind the ginger and garlic to a paste using a mortar and pestle.
  15. 15Pound and grind the ginger and garlic to a paste using a mortar and pestle.
  16. 16Roughly chop coriander.
  17. 17Roughly chop coriander.
  18. 18Roughly chop coriander.
  19. 19Add chicken breast to a pan.
  20. 20Add chicken breast to a pan.
  21. 21Add chicken breast to a pan.
  22. 22Add ginger garlic paste, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil to the chicken breast.
  23. 23Add ginger garlic paste, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil to the chicken breast.
  24. 24Add ginger garlic paste, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil to the chicken breast.
  25. 25Mix the chicken and spices to marinate.
  26. 26Mix the chicken and spices to marinate.
  27. 27Mix the chicken and spices to marinate.
  28. 28In a bowl, add all-purpose flour, yeast, salt, sugar, yogurt, and oil. Mix to combine.
  29. 29In a bowl, add all-purpose flour, yeast, salt, sugar, yogurt, and oil. Mix to combine.
  30. 30In a bowl, add all-purpose flour, yeast, salt, sugar, yogurt, and oil. Mix to combine.
  31. 31Add warm water and mix it in, working the gluten until the dough is strong.
  32. 32Add warm water and mix it in, working the gluten until the dough is strong.
  33. 33Add warm water and mix it in, working the gluten until the dough is strong.
  34. 34Shape the dough into a ball and cover with a damp towel.
  35. 35Shape the dough into a ball and cover with a damp towel.
  36. 36Shape the dough into a ball and cover with a damp towel.
  37. 37Turn on the heat.
  38. 38Turn on the heat.
  39. 39Turn on the heat.
  40. 40Add oil to a pan.
  41. 41Add oil to a pan.
  42. 42Add oil to a pan.
  43. 43Spread the marinated chicken in the pan and fry until charred.
  44. 44Spread the marinated chicken in the pan and fry until charred.
  45. 45Spread the marinated chicken in the pan and fry until charred.
  46. 46Flip the chicken and keep frying until golden brown. Set aside.
  47. 47Flip the chicken and keep frying until golden brown. Set aside.
  48. 48Flip the chicken and keep frying until golden brown. Set aside.
  49. 49Add oil and butter to the pan and melt the butter.
  50. 50Add oil and butter to the pan and melt the butter.
  51. 51Add oil and butter to the pan and melt the butter.
  52. 52Sauté the onions.
  53. 53Sauté the onions.
  54. 54Sauté the onions.
  55. 55Sauté ginger garlic paste.
  56. 56Sauté ginger garlic paste.
  57. 57Sauté ginger garlic paste.
  58. 58Sauté tomatoes.
  59. 59Sauté tomatoes.
  60. 60Sauté tomatoes.
  61. 61Add cumin, coriander, garam masala, salt, and Kashmiri chili. Cook to a paste.
  62. 62Add cumin, coriander, garam masala, salt, and Kashmiri chili. Cook to a paste.
  63. 63Add cumin, coriander, garam masala, salt, and Kashmiri chili. Cook to a paste.
  64. 64Add cashew nuts, infusing them with the spices.
  65. 65Add cashew nuts, infusing them with the spices.
  66. 66Add cashew nuts, infusing them with the spices.
  67. 67Add water, mix, and simmer the sauce.
  68. 68Add water, mix, and simmer the sauce.
  69. 69Add water, mix, and simmer the sauce.
  70. 70Punch down the dough that has doubled in size.
  71. 71Punch down the dough that has doubled in size.
  72. 72Punch down the dough that has doubled in size.
  73. 73Flour the surface and portion the dough into balls. Cover.
  74. 74Flour the surface and portion the dough into balls. Cover.
  75. 75Flour the surface and portion the dough into balls. Cover.
  76. 76Blend the cooked sauce with an immersion blender until smooth and silky.
  77. 77Blend the cooked sauce with an immersion blender until smooth and silky.
  78. 78Blend the cooked sauce with an immersion blender until smooth and silky.
  79. 79Add the chicken cubes to the blended sauce and let them finish cooking.
  80. 80Add the chicken cubes to the blended sauce and let them finish cooking.
  81. 81Add the chicken cubes to the blended sauce and let them finish cooking.
  82. 82Roll out and stretch the naan dough.
  83. 83Roll out and stretch the naan dough.
  84. 84Roll out and stretch the naan dough.
  85. 85Place the naan into a hot dry pan until risen.
  86. 86Place the naan into a hot dry pan until risen.
  87. 87Place the naan into a hot dry pan until risen.
  88. 88Flip the naan directly over the flames until charred and smoky.
  89. 89Flip the naan directly over the flames until charred and smoky.
  90. 90Flip the naan directly over the flames until charred and smoky.
  91. 91Melt slightly hot butter and garlic, mix in coriander, and brush over the naan.
  92. 92Melt slightly hot butter and garlic, mix in coriander, and brush over the naan.
  93. 93Melt slightly hot butter and garlic, mix in coriander, and brush over the naan.
  94. 94Add heavy cream to the chicken and mix.
  95. 95Add heavy cream to the chicken and mix.
  96. 96Add heavy cream to the chicken and mix.
  97. 97Finish with more butter and fenugreek.
  98. 98Finish with more butter and fenugreek.
  99. 99Finish with more butter and fenugreek.

Ingredients

  • tomato
  • tomato
  • tomato
  • red onion
  • red onion
  • red onion
  • fresh ginger
  • fresh ginger
  • fresh ginger
  • garlic
  • garlic
  • garlic
  • fresh coriander
  • fresh coriander
  • fresh coriander
  • chicken breast
  • chicken breast
  • chicken breast
  • 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
  • Ajab all-purpose flour
  • Ajab all-purpose flour
  • Ajab all-purpose flour
  • yeast
  • yeast
  • yeast
  • sugar
  • sugar
  • sugar
  • warm water
  • warm water
  • warm water
  • butter
  • butter
  • butter
  • cashew nuts
  • cashew nuts
  • cashew nuts
  • heavy cream
  • heavy cream
  • heavy cream
  • fenugreek
  • fenugreek
  • fenugreek

Equipment

knifechopping boardsmall potmortar and pestlebowlpantongsspatulalidimmersion blenderrolling pinbrush

Tips

  • For the naan dough, work the gluten until strong. Then, shape it into a ball and cover with a damp towel to let it rise.
  • When cooking the chicken, ensure it's fried until charred and then flipped to cook until golden brown.