Ingredients
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Naan Bread
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1 pkg / 2 1/4 tsp Active Yeast
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1 tsp Sugar
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1/2 cup luke warm Water
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1 Egg
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1/4 cup Ghee
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1/3 cup Greek Yogurt
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2 1/3 cup All-Purpose Flour
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1 tsp Salt
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Garlic butter
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4 Tbsp Unsalted Butter
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5 Garlic Cloves
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1/2 tsp Salt
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Butter Chicken Marinade #1
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3-4 Chicken Breast
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1 Lemon
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2 Tbsp Chili Powder
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1 Tbsp Salt
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Butter Chicken Marinade #2
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1/2 cup Greek Yogurt
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2 Tbsp Avocado Oil
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1 tsp Ground Fenugreek
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2 Tbsp Tumeric
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3 Garlic Cloves
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Fresh Ginger
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2 Tbsp Garam Marsala
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Butter Chicken Sauce
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24 oz Cherry Tomatoes
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3 Garlic Cloves
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3 Tbsp Ghee
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1/2 tsp Cinnamon
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1 tsp Cardamom
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1 Tbsp Chili Powder
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1/2 tsp Cloves
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1 Tbsp Sugar
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2 cups Water
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2 tsp Fresh Ginger
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2 tsp Garam Marsala
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1 tsp Ground Fenugreek
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1 tsp Salt
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1 Tbsp (optional) Hot Paprika
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1 - 1/2 cups Cashews
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1/4 cup Heavy Cream
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garnish Fresh Cilantro
Directions
Steps
1
Done
|
Marinate the Chicken #1Marinate the chicken in the juice of one lemon, child powder, and salt for 1-2 hours. |
2
Done
|
Marinate the Chicken #2Add the greek yogurt, avocado oil, fenugreek, tumeric, fresh ginger and garlic minced, and garam marsala, and let rest for up to 24 hours. |
3
Done
|
Make the Garlic Butter NaanAdd the yeast, sugar, and lukewarm water and let rest 10 min. Add the ghee and salt and mix. Add the flour a bit at a time while mixing. Let mix with a bread mixer or per hand for approx. 6 min. Place the ball of dough in an oiled bowl and let rest for 1.5 hrs. |
4
Done
|
Roll out the dough and divide into 6 portions. Roll out each one. Heat a cast iron pan with no oil or butter. Cook each one approx. 1-2 min. per side until bubbly. Remove and set aside. |
5
Done
|
Mince the garlic and put the butter in a large skillet pan to melt. Cook the garlic for 1-2 min. Add each naan for approx. 1 min. and flip and do the same. Keep warm. |
6
Done
|
Make the butter ChickenBroil the Chicken on a sheetpan for 5-6 min., remove, and set aside. |
7
Done
|
Make the Butter Chicken SauceIn a large pan, saute the cherry tomatoes and minced garlic in ghee. Add the remainting ingrediens except the cream and cilantro. Reduce to a sauce consistency, Put in a blender and blend. Put the sauce back on the stove, add the cream, cilatnro, and chicken and let cook until warm. (Optional for more heat, although not Indian - I add hot Hungarian Paprika!) |