Butter Chicken with Fresh Garlic Naan

With some inspiration, this amazing butter chicken comes close to the classic!

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Butter Chicken with Fresh Garlic Naan

Yield 4

Author Kirsten Deneka

Prep time

8 Hour

Cook time

1 Hour

Total time

9 Hour

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Ingredients

Chicken Marinade:

• ~ 2.5 lb chicken thighs
• Juice of 1/2 a lemon
• 1/2 cup greek yogurt
• 3 garlic cloves grated
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 each: tumeric, cumin, chili powder, salt
• 1/2 tsp ground coriander
• 2 tsp cayenne
• 1/2 tsp paprika

Garlic Naan:

• 1/2 cup warm water
• 2 tsp active dry yeast
• 1 tsp sugar
• 1 egg
• 3 tbsp greek yogurt
• 2 1/2 cups all purpose flour
• 1/2 tsp salt
• 1/4 cup butter + 2 garlic cloves + 2 tbsp cilantro

Sauce:

• 6 tbsp butter
• 1 onion
• 3 garlic cloves grated
• 1 tbsp grated ginger
• 1 1/2 tsp cumin
• 1 1/2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp tumeric
• 1 can of diced tomatoes 796mL (drained of juice)
• 1/2 cup soaked cashews
• 2 tbsp honey
• 1/2 cup heavy cream + more to loosen sauce
• 1 tsp salt + more to taste

Instructions

For butter chicken:

1. Dice thighs into desired sizes and add to a bowl with the marinade ingredients.
2. Marinate overnight preferably or at least 6 hours.
3. Fry each piece of chicken in a little vegetable oil for 5-7 minutes per piece until they each have colour on medium high heat. Remove from heat.
4. Add butter and onion to the same pan.
5. Sauté until translucent on medium heat. Add garlic, ginger and spices and sauté until fragrant (about 1 minute.)
6. Add in tomatoes cashews and simmer for about 10 minutes.
7. Add mixture to a blender and return to pan.
8. Add chicken back into pan along with heavy cream and stir to combine.
9. Adjust for salt and simmer on low for about 15-20 minutes.

For garlic naan:

1. Mix water, yeast and sugar and sit for 5 minutes.
2. Add yogurt and egg to the mixture and stir. Combine with flour and salt and knead for about 10 minutes.
3. Add to an oiled bowl and allow to rest for at least 1-2 hours. (I rested mine and then added it to the fridge overnight but that is optional.)
4. Split into 8 pieces and roll out to the desired size.
5. Cook about 3-5 minutes per side in a cast iron pan on medium-low heat with a tsp of oil each time.
6. Cover pieces with tin foil after cooking to keep warm. Brush with garlic butter. This can be done while the chicken is simmering.
7. Serve both warm and enjoy :)

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Comfort, Spicy, Chicken

Dinner

Indian

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