Butter Chicken with Garlic Naan

37 mins
Serves 2
youtube.com

Directions

  1. 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.
  2. 2Prepare 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.
  3. 3Prepare 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.
  4. 4Marinate the chicken for about 20 minutes.
  5. 5Marinate the chicken for about 20 minutes.
  6. 6Marinate the chicken for about 20 minutes.
  7. 7Prepare 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.
  8. 8Prepare 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.
  9. 9Prepare 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.
  10. 10Add the second marinade to the chicken and mix well.
  11. 11Add the second marinade to the chicken and mix well.
  12. 12Add the second marinade to the chicken and mix well.
  13. 13Marinate the chicken for at least a couple of hours, or preferably overnight.
  14. 14Marinate the chicken for at least a couple of hours, or preferably overnight.
  15. 15Marinate the chicken for at least a couple of hours, or preferably overnight.
  16. 16Prepare 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.
  17. 17Prepare 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.
  18. 18Prepare 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.
  19. 19Let the dough rise for 40 minutes to 1 hour.
  20. 20Let the dough rise for 40 minutes to 1 hour.
  21. 21Let the dough rise for 40 minutes to 1 hour.
  22. 22Roll out the dough into small pieces and form them into pillows.
  23. 23Roll out the dough into small pieces and form them into pillows.
  24. 24Roll out the dough into small pieces and form them into pillows.
  25. 25Make 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.
  26. 26Make 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.
  27. 27Make 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.
  28. 28Cook the naan in a lightly oiled pan on high heat for about 30 seconds per side.
  29. 29Cook the naan in a lightly oiled pan on high heat for about 30 seconds per side.
  30. 30Cook the naan in a lightly oiled pan on high heat for about 30 seconds per side.
  31. 31After cooking, brush the naan with garlic butter.
  32. 32After cooking, brush the naan with garlic butter.
  33. 33After cooking, brush the naan with garlic butter.
  34. 34Broil the marinated chicken until slightly charred.
  35. 35Broil the marinated chicken until slightly charred.
  36. 36Broil the marinated chicken until slightly charred.
  37. 37Make tomato puree by blending 24 oz of cherry tomatoes.
  38. 38Make tomato puree by blending 24 oz of cherry tomatoes.
  39. 39Make tomato puree by blending 24 oz of cherry tomatoes.
  40. 40In 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.
  41. 41In 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.
  42. 42In 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.
  43. 43Add 3 tbsp of unsalted butter to the pan.
  44. 44Add 3 tbsp of unsalted butter to the pan.
  45. 45Add 3 tbsp of unsalted butter to the pan.
  46. 46Remove the spices after 2 minutes and add 2 tbsp minced garlic and 2 tsp minced ginger.
  47. 47Remove the spices after 2 minutes and add 2 tbsp minced garlic and 2 tsp minced ginger.
  48. 48Remove the spices after 2 minutes and add 2 tbsp minced garlic and 2 tsp minced ginger.
  49. 49Add the tomato puree to the pan.
  50. 50Add the tomato puree to the pan.
  51. 51Add the tomato puree to the pan.
  52. 52Simmer the sauce for about 12-15 minutes.
  53. 53Simmer the sauce for about 12-15 minutes.
  54. 54Simmer the sauce for about 12-15 minutes.
  55. 55Season the sauce with 1 tsp salt, 1 tsp Kashmiri chili powder, and 1 tsp sugar.
  56. 56Season the sauce with 1 tsp salt, 1 tsp Kashmiri chili powder, and 1 tsp sugar.
  57. 57Season the sauce with 1 tsp salt, 1 tsp Kashmiri chili powder, and 1 tsp sugar.
  58. 58Add the juice from the broiled chicken to the sauce.
  59. 59Add the juice from the broiled chicken to the sauce.
  60. 60Add the juice from the broiled chicken to the sauce.
  61. 61Add the cooked chicken to the sauce and warm through for 2-3 minutes.
  62. 62Add the cooked chicken to the sauce and warm through for 2-3 minutes.
  63. 63Add the cooked chicken to the sauce and warm through for 2-3 minutes.
  64. 64Add a touch of salt to season.
  65. 65Add a touch of salt to season.
  66. 66Add a touch of salt to season.
  67. 67Garnish with cream and cilantro.
  68. 68Garnish with cream and cilantro.
  69. 69Garnish with cream and cilantro.

Ingredients

  • 1.5 pounds chicken breast
  • 1.5 pounds chicken breast
  • 1.5 pounds chicken breast
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 3 tsp Kashmiri chili powder
  • 3 tsp Kashmiri chili powder
  • 3 tsp Kashmiri chili powder
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 0.33 cup Greek yogurt
  • 0.33 cup Greek yogurt
  • 0.33 cup Greek yogurt
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 1 tsp ground fenugreek
  • 1 tsp ground fenugreek
  • 1 tsp ground fenugreek
  • 2 tsp turmeric powder
  • 2 tsp turmeric powder
  • 2 tsp turmeric powder
  • 3 tbsp minced garlic
  • 3 tbsp minced garlic
  • 3 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp minced ginger
  • 1 tbsp minced ginger
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 2 tsp garam masala
  • 2 tsp active dry yeast
  • 2 tsp active dry yeast
  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 0.5 cup lukewarm water
  • 0.5 cup lukewarm water
  • 0.5 cup lukewarm water
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 0.33 cup avocado oil
  • 0.33 cup avocado oil
  • 0.33 cup avocado oil
  • 0.25 cup plain yogurt
  • 0.25 cup plain yogurt
  • 0.25 cup plain yogurt
  • 2.33 cups all-purpose flour
  • 2.33 cups all-purpose flour
  • 2.33 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 5 cloves minced garlic
  • 5 cloves minced garlic
  • 5 cloves minced garlic
  • 0.75 cup chopped cilantro
  • 0.75 cup chopped cilantro
  • 0.75 cup chopped cilantro
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 24 oz tomatoes
  • 24 oz tomatoes
  • 24 oz tomatoes
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 green chili
  • 1 green chili
  • 1 green chili
  • 6 cardamom pods
  • 6 cardamom pods
  • 6 cardamom pods
  • 3 pieces clove
  • 3 pieces clove
  • 3 pieces clove
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp minced garlic
  • 2 tbsp minced garlic
  • 2 tbsp minced garlic
  • 2 tsp minced ginger
  • 2 tsp minced ginger
  • 2 tsp minced ginger
  • 30 cashews
  • 30 cashews
  • 30 cashews
  • 2 tsp Kashmiri chili powder
  • 2 tsp Kashmiri chili powder
  • 2 tsp Kashmiri chili powder
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 1 cilantro
  • 1 cilantro
  • 1 cilantro
  • 1 tsp fenugreek seeds
  • 1 tsp fenugreek seeds
  • 1 tsp fenugreek seeds
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt

Equipment

knifebowlwhisksmall potlarge pansheet pantongsblenderstrainerrolling pin