Ingredients
-
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
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!) |
