Description
A delightful and rich butter chicken paired with homemade garlic naan, perfect for special occasions and family gatherings.
Ingredients
- 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 (or plain flour)
- 1 teaspoon salt
- 20g granulated sugar
- 10g instant yeast
- 150g plain yogurt
- 150ml warm water
- 50g melted unsalted butter
- 120g unsalted butter
- 5 cloves garlic, minced
- 2 medium onions, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 green bird eye chilies, chopped (optional)
- 2 teaspoons salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon curry spice
- 1/2 teaspoon chili flakes
- 1/4 teaspoon turmeric
- 20 cashews
- 1.5 cups double cream
- 1 teaspoon garam masala
- Unsalted butter for cooking the chicken and sauce
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, minced garlic, minced ginger, and spices. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
- Prepare the Dough: In a bowl, mix bread flour, salt, and sugar. In another bowl, combine instant yeast, yogurt, and warm water. Gradually add the wet mixture to the dry ingredients. Knead until smooth, then cover the dough with a damp cloth and let it rise for about 1 hour, or until doubled in size.
- Cook the Chicken: In a large pan, melt some unsalted butter over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove the chicken and set aside.
- Make the Sauce: In the same pan, add more unsalted butter and sauté the onions until translucent. Stir in the garlic, ginger, and chopped tomatoes, cooking until softened. Add the spices and cashews, then pour in the double cream. Simmer on low heat, then add the chicken back into the sauce.
- Cooking the Naan: Preheat a cast-iron skillet over medium-high heat. Divide the dough into equal portions, and roll them out flat. Cook each side for about 2-3 minutes, or until bubbles form. Brush with melted butter and garlic mixture once removed from the skillet.
Notes
For extra flavor, consider adding a pinch of saffron or a splash of coconut milk to the sauce. Use fresh ingredients for the best flavor.
