# Butter Chicken with Garlic Naan

- Servings: 2 servings
- Total time: 37 min
- Cuisine: Indian
- Category: Drink
- Language: en

## 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

## Instructions

1. Prepare 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. Marinate the chicken for about 20 minutes.
3. Prepare 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.
4. Add the second marinade to the chicken and mix well.
5. Marinate the chicken for at least a couple of hours, or preferably overnight.
6. Prepare 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.
7. Let the dough rise for 40 minutes to 1 hour.
8. Roll out the dough into small pieces and form them into pillows.
9. Make 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.
10. Cook the naan in a lightly oiled pan on high heat for about 30 seconds per side.
11. After cooking, brush the naan with garlic butter.
12. Broil the marinated chicken until slightly charred.
13. Make tomato puree by blending 24 oz of cherry tomatoes.
14. In 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.
15. Add 3 tbsp of unsalted butter to the pan.
16. Remove the spices after 2 minutes and add 2 tbsp minced garlic and 2 tsp minced ginger.
17. Add the tomato puree to the pan.
18. Simmer the sauce for about 12-15 minutes.
19. Season the sauce with 1 tsp salt, 1 tsp Kashmiri chili powder, and 1 tsp sugar.
20. Add the juice from the broiled chicken to the sauce.
21. Add the cooked chicken to the sauce and warm through for 2-3 minutes.
22. Add a touch of salt to season.
23. Garnish with cream and cilantro.

## Equipment

- knife
- bowl
- whisk
- small pot
- large pan
- sheet pan
- tongs
- blender
- strainer
- rolling pin

## Source

- Original video: https://www.youtube.com/watch?v=uHgCYeXdRVI
- Recipe page: https://www.cliprecipe.com/recipe/ae025712-fbea-452f-9293-acedd91e43ff
- Extracted: 2024-11-06

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