Butter Chicken with Easy Garlic Naan

Butter Chicken is one of my favourites and I’ve been making it ever since I learned how to cook! This is a dish I love to make when I’m sick and I’m in need of a little bit of heat. The buttery garlic naan is perfect to mop up the thick and creamy sauce.

Yield: 4

Author: Kirsten Deneka

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Butter Chicken with Easy Garlic Naan

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

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Ingredients

Chicken Marinade:

• ~2 lb chicken thighs
• Juice of 1/2 a lemon
• 1/2 cup greek yogurt
• 3 garlic cloves (grated)
• 1 tbsp ginger (grated)
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp ground coriander
• 2 tsp cayenne
• 1 tsp salt
• 1/2 tsp paprika

Butter Chicken Sauce:

• 6 tbsp butter
• 1 onion
• 3 garlic cloves (grated)
• 1 tbsp ginger (grated)
• 1 1/2 tsp cumin
• 1 1/2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 can of diced tomatoes (796mL)
• 1/2 cup raw cashews
• 2 tbsp honey
• 3/4 cup heavy cream
• 1 tsp salt + more to taste

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
• 1 tbsp cilantro (or parsley)

Instructions

1. Dice thighs into bite size pieces and add to a bowl with the marinade ingredients. Marinate for 6 hours preferably, or at least 30 minutes. (This is the perfect time to prep your naan dough!)
2. About 10 minutes before cooking, add boiling water just to cover the cashews to allow them to soak before adding them to the sauce later.
3. Heat a large pan on medium-high heat. Add a drizzle of olive oil and fry each piece of chicken for 5-7 minutes until the chicken pieces are browned and slightly crispy. Remove from heat.
4. To the same pan, add 4 tbsp of butter to melt and add the diced onion. Sauté until translucent on medium heat (approx. 7 minutes.) Then, add garlic, ginger and spices and sauté until fragrant (about 1 minute.)
5. Add in tomatoes and (drained) soaked cashews, the juice from the tomatoes will lift any bits stuck to the bottom of the pan. Cover and simmer for about 7-10 minutes. Add the mixture to a blender, then return the sauce to the pan on low heat.
6. Add the cooked chicken back into pan along with heavy cream, the remaining 2 tbsp of butter, honey, and stir to combine. Adjust for salt and simmer on low for about 15-20 minutes. Now, you can finish cooking your naan!

Garlic Naan:

1. Mix water, yeast, and sugar and allow to sit for 5 minutes to bloom. Add in yogurt and an egg and whisk to combine.
2. In a separate bowl, whisk flour and salt together. Add in the yeast mixture and stir to combine until a shaggy dough forms. Transfer to a work surface and knead for 10 minutes or until it forms a smooth ball.
3. Add to an oiled bowl and allow to rest for 1 hour or until doubled in size.
4. Split into 4 equal pieces and roll each into a thin oval using additional flour if needed.
5. Meanwhile make garlic butter by melting the butter in the microwave. Then add grated garlic and finely chopped herbs.
6. Heat a large pan on medium-high heat and add a drizzle of olive oil. Add in the naan one at a time and cook for about 1-2 minutes, then flip, cook for another minute, then flip once more to allow an air pocket to form in the middle.
7. Remove from heat after about 20 seconds and add to a plate. Brush with garlic butter and serve immediately.

Recommended Products

Vitamix Professional Series 750 Blender

Hybrid Nonstick 14-Inch Frying Pan with Steel Lid

Oxo Good Grips Etched Zester and Grater

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