Butter Chicken with Garlic Naan
Equipment
Ingredients
Butter Chicken
chicken thighs (boneless, skinless)
800 g
plain yogurt
200 g
garlic (minced)
6 cloves
fresh ginger (grated)
20 g
lemon juice
30 ml
garam masala
15 g
ground cumin
5 g
paprika
10 g
turmeric powder
5 g
chili powder
5 g
salt
10 g
butter
60 g
onion (finely chopped)
2 pcs
tomato puree
400 g
heavy cream
200 ml
fresh coriander (chopped)
15 g
Garlic Naan
all-purpose flour
300 g
active dry yeast
7 g
sugar
15 g
milk (warm)
150 ml
plain yogurt
60 g
olive oil
30 ml
salt
5 g
garlic (minced)
4 cloves
butter (melted)
30 g
Instructions
Marinate the chicken
Mix yogurt, garlic, ginger, lemon juice, and spices. Coat chicken thoroughly.
Prepare naan dough
Mix flour, yeast, sugar, salt. Add warm milk, yogurt, and oil. Knead into soft dough.
Rest naan dough
Cover dough and let it rise in a warm place until doubled in size.
Cook the chicken
Heat butter in pan, add marinated chicken and cook until golden.
Make the butter sauce
In the same pan, sauté onions until soft, add garlic, ginger, tomato puree and spices. Simmer, then add cream.
Finish the butter chicken
Return chicken to sauce, simmer until tender. Garnish with coriander.
Shape the naan
Divide dough into balls, roll each into oval shape about 1cm thick.
Cook the garlic naan
Cook naan on hot griddle or pan until bubbles form, flip and cook other side. Brush with garlic butter.
Original recipe
Storage
Store naan separately. Reheat chicken curry gently to prevent sauce separation.
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