Butter Chicken and Garlic Naan

Steps

1. 1

   In a large bowl, combine the diced chicken breast with 1/2 cup Greek yogurt, 1/2 squeezed lemon, 1/2 tbsp garlic paste, 1/2 tbsp ginger paste, 1 tbsp garam masala, 1/2 tbsp chili powder, 1/2 tbsp coriander, 1 tsp turmeric, 1 tsp cumin, 1 tsp cayenne pepper, 1 tsp paprika, 1/4 tsp cardamom, 1/4 tsp cinnamon, and salt. Mix thoroughly until the chicken is well coated. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.

   Start 30-minute timer
2. 2

   In a large skillet or pot, melt 6 tbsp of ghee (or butter) over medium heat. Add the diced yellow onion and sauté until translucent and slightly golden.

3. 3

   Add the marinated chicken to the skillet. Cook until the chicken is browned on all sides and mostly cooked through.

4. 4

   Stir in the minced garlic, diced tomatoes, tomato paste, and cashews. Add the sauce spices: 1 tbsp garam masala, 1 tsp coriander, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp turmeric, 1/2 tsp cinnamon, and 1/2 tbsp brown sugar.

5. 5

   Simmer the mixture for about 10-15 minutes. If using cashews and you want a smooth sauce, you can blend the sauce at this stage (removing the chicken first) or leave it chunky as preferred.

   Start 10-minute timer
6. 6

   Pour in 1 cup of heavy cream. Stir well and let it simmer for another 5 minutes until the sauce has thickened and the flavors are well combined.

   Start 5-minute timer
7. 7

   To make the naan, combine 180ml warm milk, 12g honey, and 2 tsp active dry yeast in a small bowl. Let it sit for 5-10 minutes until foamy.

   Start 5-minute timer
8. 8

   In a large mixing bowl, combine 300g all-purpose flour, 100g Greek yogurt, 15g olive oil, 1 tbsp garlic powder, and 1/2 tsp salt. Pour in the yeast mixture.

9. 9

   Knead the dough until smooth and elastic, about 5-7 minutes. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

   Start 5-minute timer
10. 10

    Divide the dough into equal portions. Flatten each portion, place a tablespoon of shredded mozzarella in the center, and fold the dough over to seal it. Roll it out into a flat naan shape.

11. 11

    Heat a non-stick skillet over medium-high heat. Cook each naan for 2-3 minutes per side until bubbly and charred in spots.

    Start 2-minute timer
12. 12

    Melt 1/4 cup butter and mix with 2 tbsp cilantro, 1/2 tbsp garlic powder, and salt. Brush the warm naan with this garlic butter immediately after cooking.