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Butter Chicken with Garlic Naan

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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

Instructions
 

To make Butter Chicken with Garlic Naan, follow these steps:

    Marinating the Chicken

    • Add the chicken, yogurt, lemon juice, garlic, ginger, and all the seasonings in a large bowl.
    • Mix everything well.
    • Cover the bowl and let the mixture marinate for at least an hour, preferably overnight.

    Making the Naan Dough

    • Preparing the naan dough and garlic butter before cooking the marinated chicken.
    • In a large bowl, mix all the ingredients for the dough.
    • Knead the dough for about 8 minutes until it becomes a smooth dough.
    • 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

    • In a pot, add the butter and heat it over medium heat until it is completely melted.
    • Add the minced garlic and coriander to the melted butter and mix well.
    • Remove the pot from the heat and leave aside until ready to use.

    Cooking the Chicken

    • Place a large pan over medium heat and add some butter.
    • Let it melt, then add the marinated chicken.
    • Cook the chicken thoroughly, then take out the cooked chicken and leave aside.

    Making the Sauce

    • Add more butter to the same pan used for cooking the chicken and let it melt.
    • Add the chopped onions and cook until they turn brown.
    • Then, add the tomatoes, garlic, ginger, chilies, and the seasonings. Mix everything and cook for about a minute.
    • Add the cashews and cream and cook for a few more minutes to soften them.
    • Pour the mixture into a blender and blend until smooth. Sieve the sauce back into the pan and add the cooked chicken.
    • Let it simmer over medium heat for about 5 minutes to thicken the sauce.
    • If the butter starts separating, add more cream and mix.
    • Finally, add the garam masala and coriander, remove from heat, cover, and leave aside.

    Cooking the Naan

    • The dough should have risen by now.
    • Cut the dough into pieces. This dough typically makes 4 naans, but you can make more if you prefer smaller naans.
    • Roll the pieces into balls and let them rest for 10 minutes.
    • Take each dough ball and roll it out thinly; it won’t cook well if it’s too thick.
    • Place the rolled dough onto a hot pan; a tava or cast iron skillet works best.
    • You’ll see bubbles forming, indicating the pan is hot enough.
    • Cook the naan for 1-2 minutes on each side until cooked.
    • Brush the garlic butter onto the cooked naans. Repeat until all naans are ready.
    • Now, enjoy your delicious Butter Chicken with Garlic Naan!