Butter Chicken + Cheesy Garlic Naan
Serves 1
Directions
- 1Marinate chicken for 1 hour.
- 2Brown chicken in 2 tbsp butter/ghee and set aside.
- 3In the same pan, sauté onions for a few minutes.
- 4Add garlic, ginger, and spices to the sautéed onions.
- 5Mix the ingredients.
- 6Add tomatoes, cream, and cashews, and simmer for 5–10 minutes.
- 7Blend the curry sauce until smooth.
- 8Return chicken to the sauce and simmer until done.
- 9Mix naan dough ingredients in a bowl.
- 10Dump the dough onto a lightly floured surface and knead for 5 minutes.
- 11Cover the dough with saran wrap and let it rise for 1 hour.
- 12Divide the dough into 6 balls.
- 13Roll out each dough ball.
- 14Stuff each dough ball with 1/2 cup shredded mozzarella.
- 15Let the stuffed dough balls rest for 10 minutes.
- 16Gently roll out the stuffed dough on a lightly floured surface.
- 17Lightly oil a medium-high cast-iron skillet.
- 18Cook the naan for 1–2 minutes per side until it blows up like a balloon on the second side.
- 19Brush the cooked naan with garlic butter.
Ingredients
- 4 lb chicken thighs, cubed
- 2 tbsp grated garlic
- 2 tbsp grated ginger
- 2 cups Greek yogurt
- 2 tbsp lemon juice
- 1 tsp paprika
- 1 tsp turmeric
- 2 tsp cumin
- 1 tbsp Kashmiri chili powder
- 2 tbsp garam masala
- 0.5 tspn Kasuri methi, crushed between your palms
- 4 tsp salt
- 0.5 cup ghee
- 2 large onions, diced
- 3 cups passata tomatoes
- 28 oz diced tomatoes
- 2 tbsp grated garlic
- 2 tbsp grated ginger
- 1.5 cups cashews
- 3 cups heavy cream
- 2 tbsp coriander
- 3 tbsp garam masala
- 1 tbsp Kashmiri chili powder
- 2 tbsp cumin
- 0.5 tspn Kasuri methi, crushed between your palms
- 2 tbsp sugar
- 3 tsp salt
- Hot water to thin
- 3.33 cups bread flour
- 1 cup warm water
- 1 tbsp sugar
- 1 instant yeast packet
- 1 tsp salt
- 120 g yogurt
- 3 tbsp olive oil
- 3 cups shredded mozzarella cheese
- 1 stick melted salted butter
- 0.5 tsp garlic powder
- 0.25 cup cilantro
- 0.5 tspn Kasuri methi crushed between your palms
Equipment
panblenderbowlsaran wrapcast-iron skillet
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