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Collection: Dinner - Indian
Recipe By: erinscozykitchen
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
- CHEESY GARLIC NAAN
- In a large bowl, combine flour, water, sugar, yeast, salt, yogurt, and oil. Mix until a dough forms.
- 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.
- 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.
- Heat a pan over medium heat. Cook each naan for 1–2 minutes per side until golden, spotty, and puffed.
- Brush generously with garlic butter (melted butter, garlic powder, cilantro) while hot.
- MARINATE AND COOK CHICKEN
- 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.
- 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.
- Set aside.
- MAKE THE CURRY
- In a large pan, melt butter or ghee over medium heat. Add diced onion and sauté until translucent.
- Add garlic paste, ginger paste, and spices (coriander, garam masala, cumin) and cook until fragrant.
- Stir in the passata or diced tomatoes and heavy cream. Mix well.
- OPTIONAL (if you use cashews)
- 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.
- Strain the blended sauce back into the pot to ensure a silky texture. Simmer gently, adjusting seasoning as needed.
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