Butter Chicken with Garlic Naan

55 mins
Serves 1
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Directions

  1. 1In a bowl, add cubed chicken thighs, Greek yogurt, a tablespoon each of garlic and ginger paste.
  2. 2In a bowl, add cubed chicken thighs, Greek yogurt, a tablespoon each of garlic and ginger paste.
  3. 3In a bowl, add cubed chicken thighs, Greek yogurt, a tablespoon each of garlic and ginger paste.
  4. 4Add a tablespoon each of chili powder, paprika, onion powder, turmeric, salt, and garam masala, and a teaspoon each of pepper, cumin, and cardamom.
  5. 5Add a tablespoon each of chili powder, paprika, onion powder, turmeric, salt, and garam masala, and a teaspoon each of pepper, cumin, and cardamom.
  6. 6Add a tablespoon each of chili powder, paprika, onion powder, turmeric, salt, and garam masala, and a teaspoon each of pepper, cumin, and cardamom.
  7. 7Mix until chicken is fully coated. Set aside to marinate for 20 minutes.
  8. 8Mix until chicken is fully coated. Set aside to marinate for 20 minutes.
  9. 9Mix until chicken is fully coated. Set aside to marinate for 20 minutes.
  10. 10In another bowl, mix together one tablespoon of yeast, one tablespoon of sugar, and a cup of warm water. Set aside for 10 minutes.
  11. 11In another bowl, mix together one tablespoon of yeast, one tablespoon of sugar, and a cup of warm water. Set aside for 10 minutes.
  12. 12In another bowl, mix together one tablespoon of yeast, one tablespoon of sugar, and a cup of warm water. Set aside for 10 minutes.
  13. 13Add in 1 1/2 teaspoons of baking powder, a pinch of salt, 1/2 cup of Greek yogurt, and 1/4 cup of olive oil. Mix together.
  14. 14Add in 1 1/2 teaspoons of baking powder, a pinch of salt, 1/2 cup of Greek yogurt, and 1/4 cup of olive oil. Mix together.
  15. 15Add in 1 1/2 teaspoons of baking powder, a pinch of salt, 1/2 cup of Greek yogurt, and 1/4 cup of olive oil. Mix together.
  16. 16Gradually add in three cups of flour until it becomes a dough. Knead until well combined.
  17. 17Gradually add in three cups of flour until it becomes a dough. Knead until well combined.
  18. 18Gradually add in three cups of flour until it becomes a dough. Knead until well combined.
  19. 19Place dough in a floured bowl in a warm spot for about 30 minutes to an hour, or until doubled in size.
  20. 20Place dough in a floured bowl in a warm spot for about 30 minutes to an hour, or until doubled in size.
  21. 21Place dough in a floured bowl in a warm spot for about 30 minutes to an hour, or until doubled in size.
  22. 22Once chicken is done marinating, take a pan and add about two tablespoons of ghee. Cook chicken all the way through, then remove from the pan, leaving the leftover juice.
  23. 23Once chicken is done marinating, take a pan and add about two tablespoons of ghee. Cook chicken all the way through, then remove from the pan, leaving the leftover juice.
  24. 24Once chicken is done marinating, take a pan and add about two tablespoons of ghee. Cook chicken all the way through, then remove from the pan, leaving the leftover juice.
  25. 25Add one whole white onion, diced, to the pan and allow to cook down.
  26. 26Add one whole white onion, diced, to the pan and allow to cook down.
  27. 27Add one whole white onion, diced, to the pan and allow to cook down.
  28. 28Add one can of diced tomatoes with the juice, a handful of cashews, and the same spices from earlier. If allergic to cashews, you can omit them.
  29. 29Add one can of diced tomatoes with the juice, a handful of cashews, and the same spices from earlier. If allergic to cashews, you can omit them.
  30. 30Add one can of diced tomatoes with the juice, a handful of cashews, and the same spices from earlier. If allergic to cashews, you can omit them.
  31. 31Blend the mixture and add it back to the pan with the chicken. Let it slow simmer.
  32. 32Blend the mixture and add it back to the pan with the chicken. Let it slow simmer.
  33. 33Blend the mixture and add it back to the pan with the chicken. Let it slow simmer.
  34. 34Once dough has doubled in size, portion it equally and form into balls.
  35. 35Once dough has doubled in size, portion it equally and form into balls.
  36. 36Once dough has doubled in size, portion it equally and form into balls.
  37. 37Roll each ball into a flat shape, and cook for two minutes on each side in a hot skillet with no oil.
  38. 38Roll each ball into a flat shape, and cook for two minutes on each side in a hot skillet with no oil.
  39. 39Roll each ball into a flat shape, and cook for two minutes on each side in a hot skillet with no oil.
  40. 40Dust with olive oil and freshly chopped parsley.
  41. 41Dust with olive oil and freshly chopped parsley.
  42. 42Dust with olive oil and freshly chopped parsley.

Ingredients

  • 1 cubed chicken thighs
  • 1 cubed chicken thighs
  • 1 cubed chicken thighs
  • 1 cup Greek yogurt
  • 1 cup Greek yogurt
  • 1 cup Greek yogurt
  • 1 tablespoon garlic paste
  • 1 tablespoon garlic paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon ginger paste
  • 1 tablespoon ginger paste
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon turmeric
  • 1 tablespoon turmeric
  • 1 tablespoon turmeric
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cardamom
  • 1 teaspoon cardamom
  • 1 teaspoon cardamom
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1 cup warm water
  • 1 cup warm water
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 3 cups flour
  • 3 cups flour
  • 3 cups flour
  • 2 tablespoons ghee
  • 2 tablespoons ghee
  • 2 tablespoons ghee
  • 1 whole white onion
  • 1 whole white onion
  • 1 whole white onion
  • 1 can diced tomatoes
  • 1 can diced tomatoes
  • 1 can diced tomatoes
  • 1 handful cashews
  • 1 handful cashews
  • 1 handful cashews
  • 1 little bit olive oil
  • 1 little bit olive oil
  • 1 little bit olive oil
  • 1 freshly chopped parsley
  • 1 freshly chopped parsley
  • 1 freshly chopped parsley

Equipment

bowlspatulapanrolling pinskillet