Butter chicken with naan 🍛 🫓#shorts

Ingredients Garlic Naan

– 500g flour
– 2 tsp dry yeast
– 185g plain yogurt
– 2 tbsp vegetable oil
– 1½ tsp salt
– 1 tsp sugar
– 1/4 cup (60ml) water
– 3/4 cup (180ml) milk
– 8 cloves minced garlic
– 3-4 tbsp butter for brushing
– Coriander for garnish

Method

1. In a small bowl mix the water and milk, and heat it in the microwave for 30 seconds so it’s warm but not too hot.
2. In a mixing bowl, mix the yeast and sugar. Then, add salt and make a well in the centre.
3. Pour in the yoghurt and warm milk/water mix and mix until you have a loose ball.
4. Turn this out onto a dusted surface and knead for 4-5 minutes or until the dough becomes smooth.
5. Place this in a greased bowl and let rise for 30 minutes to an hour or until it’s doubled in size.
6. Cut the dough into eight pieces and stretch out. Place some minced garlic and coriander on one side of the bread.
7. Cook the bread on a flat hot plate with the garlic and coriander facing up. After 2-3 minutes or when the bread starts bubbling, flip the bread and cook for a further 2 minutes.
8. Spread a little butter once cooked.

Ingredients Butter chicken

– 300g Chicken thighs, sliced
– 1 tsp ginger paste
– 1 tsp garlic paste
– 2 tbsp red chilli powder
– 500g diced tomatoes
– 1 red onion, diced
– 1 tbsp garlic paste
– 50g cashew
– 1/2 tbsp garam masala
– 2 tbsp sugar
– 5 tbsp butter
– 3 tbsp cream
– 1.5 tbsp vinegar
– 2 tbsp grapeseed oil
– 200ml water
– Salt to taste

Method

1. Marinate the chicken with 1/2 of the chilli powder, ginger, and garlic paste, and leave for 30 minutes in the fridge.
2. In a hot frying pan with a small amount of oil, sear your chicken on all sides, remove from the pan and set aside.
3. In the same pan, melt half of the butter, add the onions and the rest of the ginger and garlic pastes. Cook for 5 minutes.
4. Add the tomatoes, cashews, vinegar, and garam masala and cook for 25 minutes or until the tomatoes and onions are super soft.
5. Blend this until smooth and place it back in the same pot.
6. Add the cooked chicken followed by the rest of the butter and half of the cream.
7. Stir this for 3-4 minutes and then it’s ready to serve.
8. Garnish with a drizzle of cream and optional kasoori methi. Enjoy!

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