Butter Chicken and Garlic Naan

Ingredients

• 1.75 lb boneless skinless chicken breast (about 1.5 - 2 lbs)
• 0.5 cup plain Greek yogurt (for marinade)
• 0.5 lemon (freshly squeezed)
• 0.5 tbsp garlic paste (for marinade)
• 0.5 tbsp ginger paste (for marinade)
• 1 tbsp garam masala (for marinade)
• 0.5 tbsp chili powder (for marinade)
• 0.5 tbsp coriander (add less if preferred; for marinade)
• 1 tsp turmeric (for marinade)
• 1 tsp cumin (for marinade)
• 1 tsp cayenne pepper (for marinade)
• 1 tsp paprika (for marinade)
• 0.25 tsp cardamom (for marinade)
• 0.25 tsp cinnamon (for marinade)
• 0.75 tsp salt (to taste (about 1/2-1 tsp salt); for marinade)
• 6 tbsp ghee (or regular butter)
• 1 yellow onion (diced)
• 5 garlic cloves (minced)
• 15 oz diced tomatoes (1 can)
• 0.5 cup cashews (optional)
• 1 cup heavy cream
• 1 tbsp tomato paste
• 0.5 tbsp brown sugar
• 1 tbsp garam masala (for sauce)
• 1 tsp coriander (for sauce)
• 1 tsp chili powder (for sauce)
• 1 tsp cumin (for sauce)
• 1 tsp garlic powder (for sauce)
• 1 tsp salt (adjust to preference; for sauce)
• 0.5 tsp turmeric (for sauce)
• 0.5 tsp cinnamon (for sauce)
• 300 g all purpose flour
• 180 ml warm milk
• 100 g Greek yogurt (for naan dough)
• 15 g olive oil
• 12 g honey
• 2 tsp active dry yeast
• 1 tbsp garlic powder (for naan dough)
• 0.5 tsp salt (for naan dough)
• 0.5 cup mozzarella cheese (shredded)
• 0.25 cup unsalted butter (for garlic butter topping)
• 2 tbsp cilantro (for garlic butter topping)
• 0.5 tbsp garlic powder (for garlic butter topping)
• salt (to taste; for garlic butter topping)

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.

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.

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.

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.

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.

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.

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.

Notes

The cashews in the sauce are optional but add a lovely creaminess. If you prefer a very smooth restaurant-style sauce, blend the tomato and onion base before adding the heavy cream. For the naan, ensure the milk is warm (about 110°F) but not hot, or it will kill the yeast.

Nutrition per serving

• main
• dinner
• butter chicken
• naan
• indian-inspired
• stuffed bread
• comfort food