Directions
- 1Prepare the first marinade by mixing 1.5 to 2 pounds of chicken breast, 2 tbsp fresh squeezed lemon juice, 3 tsp Kashmiri chili powder, and 1 tsp kosher salt.
- 2Marinate the chicken for about 20 minutes.
- 3Prepare the second marinade by mixing 1/3 cup Greek yogurt, 2 tbsp avocado oil, 1 tsp ground fenugreek, 2 tsp turmeric powder, 3 tbsp minced garlic, 1 tbsp minced ginger, and 2 tsp garam masala.
- 4Add the second marinade to the chicken and mix well.
- 5Marinate the chicken for at least a couple of hours, or preferably overnight.
- 6Prepare the garlic naan dough by mixing 2 tsp active dry yeast, 1 tsp sugar, 0.5 cup lukewarm water, 1 large egg, 1/3 cup avocado oil, 1/4 cup plain yogurt, 2 1/3 cups all-purpose flour, and 1 tsp salt.
- 7Let the dough rise for 40 minutes to 1 hour.
- 8Roll out the dough into small pieces and form them into pillows.
- 9Make the garlic butter by melting 1 stick of unsalted butter in a small pan, adding 5 cloves of minced garlic, and a pinch of salt.
- 10Cook the naan in a lightly oiled pan on high heat for about 30 seconds per side.
- 11After cooking, brush the naan with garlic butter.
- 12Broil the marinated chicken until slightly charred.
- 13Make tomato puree by blending 24 oz of cherry tomatoes.
- 14In a large pan, toast 1 cinnamon stick, 1 green chili, 6 cardamom pods, and 3 cloves in oil on low to medium heat for about 4-5 minutes.
- 15Add 3 tbsp of unsalted butter to the pan.
- 16Remove the spices after 2 minutes and add 2 tbsp minced garlic and 2 tsp minced ginger.
- 17Add the tomato puree to the pan.
- 18Simmer the sauce for about 12-15 minutes.
- 19Season the sauce with 1 tsp salt, 1 tsp Kashmiri chili powder, and 1 tsp sugar.
- 20Add the juice from the broiled chicken to the sauce.
- 21Add the cooked chicken to the sauce and warm through for 2-3 minutes.
- 22Add a touch of salt to season.
- 23Garnish with cream and cilantro.
Ingredients
- 1.5 pounds chicken breast
- 2 tbsp lemon juice
- 3 tsp Kashmiri chili powder
- 1 tsp kosher salt
- 0.33 cup Greek yogurt
- 2 tbsp avocado oil
- 1 tsp ground fenugreek
- 2 tsp turmeric powder
- 3 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 2 tsp active dry yeast
- 1 tsp sugar
- 0.5 cup lukewarm water
- 1 large egg
- 0.33 cup avocado oil
- 0.25 cup plain yogurt
- 2.33 cups all-purpose flour
- 1 tsp salt
- 1 stick unsalted butter
- 5 cloves minced garlic
- 0.75 cup chopped cilantro
- 0.5 tsp salt
- 24 oz tomatoes
- 1 cinnamon stick
- 1 green chili
- 6 cardamom pods
- 3 pieces clove
- 3 tbsp unsalted butter
- 2 tbsp unsalted butter
- 2 tbsp minced garlic
- 2 tsp minced ginger
- 30 cashews
- 2 tsp Kashmiri chili powder
- 1 tsp sugar
- 2 cups water
- 1 tsp garam masala
- 0.25 cup heavy cream
- 1 cilantro
- 1 tsp fenugreek seeds
- 1 tsp salt
Equipment
knifebowlwhisksmall potlarge pansheet pantongsblenderstrainerrolling pin
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