# Garlic Butter Naan with Creamy Butter Chicken

A festive dish featuring soft garlic butter naan and rich, creamy butter chicken.

- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- tomato
- red onion
- fresh ginger
- garlic
- fresh coriander
- chicken breast
- salt
- yogurt
- black pepper
- cumin
- coriander
- garam masala
- Kashmiri chili
- lemon juice
- oil
- Ajab all-purpose flour
- yeast
- sugar
- warm water
- butter
- cashew nuts
- heavy cream
- fenugreek

## Instructions

1. Roughly chop tomatoes.
2. Roughly chop red onions.
3. Roughly chop fresh ginger.
4. Thinly slice garlic.
5. Pound and grind the ginger and garlic to a paste using a mortar and pestle.
6. Roughly chop coriander.
7. Add chicken breast to a pan.
8. Add ginger garlic paste, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil to the chicken breast.
9. Mix the chicken and spices to marinate.
10. In a bowl, add all-purpose flour, yeast, salt, sugar, yogurt, and oil. Mix to combine.
11. Add warm water and mix it in, working the gluten until the dough is strong.
12. Shape the dough into a ball and cover with a damp towel.
13. Turn on the heat.
14. Add oil to a pan.
15. Spread the marinated chicken in the pan and fry until charred.
16. Flip the chicken and keep frying until golden brown. Set aside.
17. Add oil and butter to the pan and melt the butter.
18. Sauté the onions.
19. Sauté ginger garlic paste.
20. Sauté tomatoes.
21. Add cumin, coriander, garam masala, salt, and Kashmiri chili. Cook to a paste.
22. Add cashew nuts, infusing them with the spices.
23. Add water, mix, and simmer the sauce.
24. Punch down the dough that has doubled in size.
25. Flour the surface and portion the dough into balls. Cover.
26. Blend the cooked sauce with an immersion blender until smooth and silky.
27. Add the chicken cubes to the blended sauce and let them finish cooking.
28. Roll out and stretch the naan dough.
29. Place the naan into a hot dry pan until risen.
30. Flip the naan directly over the flames until charred and smoky.
31. Melt slightly hot butter and garlic, mix in coriander, and brush over the naan.
32. Add heavy cream to the chicken and mix.
33. Finish with more butter and fenugreek.

## Equipment

- knife
- chopping board
- small pot
- mortar and pestle
- bowl
- pan
- tongs
- spatula
- lid
- immersion blender
- rolling pin
- brush

## 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.

## Source

- Original video: https://www.instagram.com/reel/CmldeiFtlmV/?igsh=NTc4MTIwNjQ2YQ==
- Recipe page: https://www.cliprecipe.com/recipe/8fe1f97f-eb27-4575-b510-a263787b7b86
- Extracted: 2025-09-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt