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Butter Chicken with Garlic Naan

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Ingredients Method

Ingredients
  

  • 800g boneless and skinless chicken
For the marinade:
  • 1/2 cup plain yoghurt
  • 2 tablespoons lemon juice
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 2 teaspoon salt
  • 2 teaspoons chilli powder
  • 2 teaspoons paprika
  • 2 teaspoons curry spice (bazaar)
  • 2 teaspoons chilli flakes
  • 1/4 teaspoon turmeric
For the naan dough:
  • 1 teaspoon salt
  • 20g granulated sugar
  • 450g bread flour (plain flour works too, but bread flour is better)
  • 150ml warm water
  • 150g plain yoghurt
  • 10g instant yeast
  • 50g melted unsalted butter
For the garlic butter:
  • 1/2 tablespoon coriander, 
  • 5 cloves garlic, minced
  • 1/2 tablespoon coriander, chopped
For the butter chicken sauce:
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 1 teaspoon minced garlic
  • 2 teaspoons salt
  • 1 teaspoon minced ginger
  • 2 teaspoons paprika
  • 6 green bird eye chilies, chopped (optional)
  • 2 teaspoons chilli powder
  • 1 teaspoon curry spice
  • 1 teaspoon chilli flakes
  • 1/4 teaspoon turmeric
  • 20 cashews
  • 1 teaspoon garam masala
  • 1 cup double cream

Method
 

To make Butter Chicken with Garlic Naan, follow these steps:
    Marinating the Chicken
    1. Add the chicken, yogurt, lemon juice, garlic, ginger, and all the seasonings in a large bowl.
    2. Mix everything well.
    3. Cover the bowl and let the mixture marinate for at least an hour, preferably overnight.
    Making the Naan Dough
    1. Preparing the naan dough and garlic butter before cooking the marinated chicken.
    2. In a large bowl, mix all the ingredients for the dough.
    3. Knead the dough for about 8 minutes until it becomes a smooth dough.
    4. Place the dough in a lightly greased bowl, cover it, and let it rise warmly for 1-2 hours until it has doubled in size.
    Making the Garlic Butter
    1. In a pot, add the butter and heat it over medium heat until it is completely melted.
    2. Add the minced garlic and coriander to the melted butter and mix well.
    3. Remove the pot from the heat and leave aside until ready to use.
    Cooking the Chicken
    1. Place a large pan over medium heat and add some butter.
    2. Let it melt, then add the marinated chicken.
    3. Cook the chicken thoroughly, then take out the cooked chicken and leave aside.
    Making the Sauce
    1. Add more butter to the same pan used for cooking the chicken and let it melt.
    2. Add the chopped onions and cook until they turn brown.
    3. Then, add the tomatoes, garlic, ginger, chilies, and the seasonings. Mix everything and cook for about a minute.
    4. Add the cashews and cream and cook for a few more minutes to soften them.
    5. Pour the mixture into a blender and blend until smooth. Sieve the sauce back into the pan and add the cooked chicken.
    6. Let it simmer over medium heat for about 5 minutes to thicken the sauce.
    7. If the butter starts separating, add more cream and mix.
    8. Finally, add the garam masala and coriander, remove from heat, cover, and leave aside.
    Cooking the Naan
    1. The dough should have risen by now.
    2. Cut the dough into pieces. This dough typically makes 4 naans, but you can make more if you prefer smaller naans.
    3. Roll the pieces into balls and let them rest for 10 minutes.
    4. Take each dough ball and roll it out thinly; it won’t cook well if it’s too thick.
    5. Place the rolled dough onto a hot pan; a tava or cast iron skillet works best.
    6. You’ll see bubbles forming, indicating the pan is hot enough.
    7. Cook the naan for 1-2 minutes on each side until cooked.
    8. Brush the garlic butter onto the cooked naans. Repeat until all naans are ready.
    9. Now, enjoy your delicious Butter Chicken with Garlic Naan!