Butter Chicken and Garlic Naan
Serves 1
Directions
- 1Season the chicken with pepper, cumin, turmeric, coriander powder, salt, and paprika.
- 2Add yogurt to the chicken and mix well to marinate.
- 3Heat ghee in a pan.
- 4Add the marinated chicken to the pan and cook until browned.
- 5Remove the cooked chicken from the pan and set aside.
- 6In a bowl, combine yeast, warm water, and sugar.
- 7Whisk in yogurt until smooth.
- 8Add flour and salt, then mix to form a dough.
- 9Knead the dough on a clean surface until smooth.
- 10Place the dough in a bowl and let it rest.
- 11In the same pan used for chicken, add more ghee.
- 12Add chopped red onion, ginger, and garlic to the pan and sauté until softened.
- 13Stir in tomato paste and cook for a few minutes.
- 14Add turmeric, cumin, coriander powder, and paprika to the pan and mix with the sautéed ingredients.
- 15Add chopped tomatoes and cashews to the pan.
- 16Pour in water, season with salt and sugar, and simmer.
- 17Transfer the mixture to a blender and blend until smooth.
- 18Strain the blended sauce back into the pan.
- 19Add the cooked chicken to the sauce.
- 20Pour in heavy cream and sprinkle with cilantro.
- 21Divide the naan dough into smaller portions.
- 22Roll out each portion into flatbreads.
- 23Cook the naan in a hot pan until puffed and lightly browned on both sides.
- 24Brush the cooked naan with melted butter mixed with garlic and parsley.
- 25Blend mango, milk, and a pinch of cinnamon to make mango lassi.
- 26Serve the butter chicken with garlic naan and rice.
Ingredients
- chicken
- pepper
- cumin
- turmeric
- coriander powder
- salt
- paprika
- yogurt
- ghee
- yeast
- warm water
- sugar
- flour
- red onion
- ginger
- garlic
- tomato paste
- chopped tomatoes
- cashews
- water
- heavy cream
- cilantro
- butter
- garlic
- parsley
- mango
- milk
Equipment
large bowlpanspatulasmall bowlwhiskrolling pinblenderstrainerpastry brush