# Butter Chicken with Garlic Naan

This recipe demonstrates how to prepare a delicious butter chicken with garlic naan.

- Total time: 55 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. In a bowl, add cubed chicken thighs, Greek yogurt, a tablespoon each of garlic and ginger paste.
2. Add a tablespoon each of chili powder, paprika, onion powder, turmeric, salt, and garam masala, and a teaspoon each of pepper, cumin, and cardamom.
3. Mix until chicken is fully coated. Set aside to marinate for 20 minutes.
4. In another bowl, mix together one tablespoon of yeast, one tablespoon of sugar, and a cup of warm water. Set aside for 10 minutes.
5. Add 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.
6. Gradually add in three cups of flour until it becomes a dough. Knead until well combined.
7. Place dough in a floured bowl in a warm spot for about 30 minutes to an hour, or until doubled in size.
8. Once 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.
9. Add one whole white onion, diced, to the pan and allow to cook down.
10. Add 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.
11. Blend the mixture and add it back to the pan with the chicken. Let it slow simmer.
12. Once dough has doubled in size, portion it equally and form into balls.
13. Roll each ball into a flat shape, and cook for two minutes on each side in a hot skillet with no oil.
14. Dust with olive oil and freshly chopped parsley.

## Equipment

- bowl
- spatula
- pan
- rolling pin
- skillet

## Source

- Original video: https://www.tiktok.com/t/ZT2KfPXp6/
- Recipe page: https://www.cliprecipe.com/recipe/94371c7a-2196-4798-8731-c51ba65caa57
- Extracted: 2025-04-04

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