Print

Butter Chicken with Garlic Naan

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Indian dish featuring marinated chicken in a rich, creamy tomato sauce served with homemade garlic naan.

Ingredients

Scale
  • 800g boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon curry spice (basaar)
  • 1 teaspoon chili flakes
  • 1/4 teaspoon turmeric
  • 450g bread flour
  • 1 teaspoon salt (for naan)
  • 20g granulated sugar
  • 10g instant yeast
  • 150g plain yogurt (for naan)
  • 150ml warm water
  • 50g melted unsalted butter (for naan)
  • 120g unsalted butter (for sauce)
  • 5 cloves garlic, minced (for sauce)
  • 2 medium onions, chopped (for sauce)
  • 2 medium tomatoes, chopped (for sauce)
  • 1 teaspoon minced garlic (for sauce)
  • 1 teaspoon minced ginger (for sauce)
  • 2 green bird eye chilies, chopped (optional)
  • 2 teaspoons salt (for sauce)
  • 1/2 teaspoon chili powder (for sauce)
  • 1/2 teaspoon paprika (for sauce)
  • 1/2 teaspoon curry spice (for sauce)
  • 1/2 teaspoon chili flakes (for sauce)
  • 1/4 teaspoon turmeric (for sauce)
  • 20 cashews
  • 1.5 cups double cream
  • 1 teaspoon garam masala

Instructions

  1. Begin by marinating the chicken. In a large bowl, mix together the yogurt, lemon juice, minced garlic, minced ginger, and spices. Add the diced chicken and coat well. Cover and refrigerate for a minimum of one hour, or overnight if you wish to enhance the flavors.
  2. To prepare the naan dough, mix the bread flour, salt, and sugar. In another bowl, combine the instant yeast with the yogurt and warm water. Gradually incorporate this mixture into the dry ingredients. Knead until you achieve a smooth consistency, then cover the bowl with a damp cloth. Let the dough rise for one hour until it doubles in size.
  3. Heat a large pan over medium heat and add some unsalted butter. Once melted, add the marinated chicken pieces. Cook for about 8 to 10 minutes, or until the chicken is browned and cooked through. Once cooked, remove the chicken from the pan and set it aside.
  4. In the same pan, add more unsalted butter and sauté the onions until they become translucent. Following this, stir in the minced garlic, ginger, and chopped tomatoes. Cook these ingredients until they soften well. Add the spices and cashews, stirring well. Finally, pour in the double cream, allowing the sauce to simmer on low heat. Return the cooked chicken into the pan, mixing everything thoroughly.
  5. To prepare the naan, preheat a cast-iron skillet over medium-high heat. Divide the risen dough into equal-sized balls and roll each out flat. Cook each naan for about 2 to 3 minutes on each side, until bubbles appear and the naan is lightly browned. Brush with melted butter and garlic mixture after removing from the skillet.

Notes

Allow the chicken to marinate overnight for better flavor. Serve with fresh cilantro and a dollop of cream for garnish.

Nutrition

Find it online: https://sousviderecipe.com/butter-chicken-garlic-naan/