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Authentic Indian Butter Chicken with Garlic Butter Naan Bread

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Ingredients

Adjust Servings:
Naan Bread
1 pkg / 2 1/4 tsp Active Yeast
1 tsp Sugar
1/2 cup luke warm Water
1 Egg
1/4 cup Ghee
1/3 cup Greek Yogurt
2 1/3 cup All-Purpose Flour
1 tsp Salt
Garlic butter
4 Tbsp Unsalted Butter
5 Garlic Cloves
1/2 tsp Salt
Butter Chicken Marinade #1
3-4 Chicken Breast
1 Lemon
2 Tbsp Chili Powder
1 Tbsp Salt
Butter Chicken Marinade #2
1/2 cup Greek Yogurt
2 Tbsp Avocado Oil
1 tsp Ground Fenugreek
2 Tbsp Tumeric
3 Garlic Cloves
Fresh Ginger
2 Tbsp Garam Marsala
Butter Chicken Sauce
24 oz Cherry Tomatoes
3 Garlic Cloves
3 Tbsp Ghee
1/2 tsp Cinnamon
1 tsp Cardamom
1 Tbsp Chili Powder
1/2 tsp Cloves
1 Tbsp Sugar
2 cups Water
2 tsp Fresh Ginger
2 tsp Garam Marsala
1 tsp Ground Fenugreek
1 tsp Salt
1 Tbsp (optional) Hot Paprika
1 - 1/2 cups Cashews
1/4 cup Heavy Cream
garnish Fresh Cilantro

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Authentic Indian Butter Chicken with Garlic Butter Naan Bread

The 2x 24-hr marinade makes this chicken taste like it just came out of an Indian oven ... so juicy and delicious! But don't tell anyone ... I added hot paprika to make it spicier!

Features:
  • Healthy
Cuisine:

Ingredients

  • Naan Bread

  • Garlic butter

  • Butter Chicken Marinade #1

  • Butter Chicken Marinade #2

  • Butter Chicken Sauce

Directions

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Steps

1
Done

Marinate the Chicken #1

Marinate the chicken in the juice of one lemon, child powder, and salt for 1-2 hours.

2
Done

Marinate the Chicken #2

Add 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 Naan

Add 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 Chicken

Broil the Chicken on a sheetpan for 5-6 min., remove, and set aside.

7
Done

Make the Butter Chicken Sauce

In 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!)

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