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Shared By Amy Stahl

Butter Chicken And Cheesy Garlic Naan

Ingredients

  • CHICKEN MARINADE
  • 2 lb chicken breast or thigh (cubed)
  • 1 tbsp garlic (grated or paste)
  • 1 tbsp ginger (grated or paste)
  • 1 cup yogurt
  • 1 tbsp lemon juice
  • 1⁄2 tsp paper
  • 1⁄2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tbsp garam masala
  • CURRY SAUCE
  • 2 tbsp butter (or ghee)
  • 1 onion (diced)
  • 1 cup passata/diced canned tomato/crushed canned tomatoes (add more if you want it tomato-forward)
  • 1⁄2 tbsp garlic (grated or paste)
  • 1⁄2 tbsp ginger (grated or paste)
  • 1⁄2 cup cashews (optional)
  • 1 cup heavy cream (adjust to liking)
  • 2 tsp ground coriander
  • 1 tbsp garam masala
  • 2 tsp cumin
  • 2 tsp sugar
  • 1⁄4 cup hot water (optional, adjust for desired consistency)
  • CHEESY GARLIC NAAN
  • 425 g bread or all purpose flour
  • 1 cup water
  • 1 tbsp sugar
  • 2 tsp instant yeast
  • 1 tsp salt
  • 120 g yogurt
  • 3 tbsp olive oil
  • 3 cups mozzarella cheese (shredded)
  • GARLIC BUTTER
  • 1⁄4 cup melted butter
  • 1⁄2 tsp garlic powder
  • 2 tbsp parsley or cilantro (finely chopped)
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Directions

  1. CHEESY GARLIC NAAN
  2. In a large bowl, combine flour, water, sugar, yeast, salt, yogurt, and oil. Mix until a dough forms.
  3. Knead for 7–10 minutes until smooth and elastic. Form into a taut ball, lightly oil the bowl, and coat the dough. Cover and let rise for 1 hour.
  4. Punch down the dough and divide into 6 equal pieces. Flatten each piece into a small circle and stuff with ½ cup shredded cheese. Pinch the edges to seal the cheese inside, rest for 10 minutes, then roll out flat.
  5. Heat a pan over medium heat. Cook each naan for 1–2 minutes per side until golden, spotty, and puffed.
  6. Brush generously with garlic butter (melted butter, garlic powder, cilantro) while hot.
  7. MARINATE AND COOK CHICKEN
  8. In a large bowl, place your cubed chicken and coat thoroughly with yogurt, lemon juice, garlic paste, ginger paste, and all the spices for the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.
  9. Heat a pan over medium-high heat and add a splash of oil and a little butter or ghee. Cook the marinated chicken until browned and the liquid has evaporated.
  10. Set aside.
  11. MAKE THE CURRY
  12. In a large pan, melt butter or ghee over medium heat. Add diced onion and sauté until translucent.
  13. Add garlic paste, ginger paste, and spices (coriander, garam masala, cumin) and cook until fragrant.
  14. Stir in the passata or diced tomatoes and heavy cream. Mix well.
  15. OPTIONAL (if you use cashews)
  16. Add cashews and simmer for 5 minutes. Transfer the mixture to a blender or food processor and blend until smooth. Add hot water to adjust consistency.
  17. Strain the blended sauce back into the pot to ensure a silky texture. Simmer gently, adjusting seasoning as needed.

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