Butter Chicken and Garlic Naan

• total time: 50 minutes

Ingredients

Screenshot the recipe ⬇️

I do not claim that this recipe is Indian-authentic. I have adjusted the ingredients according to taste and preference.*

GarlicNaan (makes 8)

1 cup warm water

1 tsp active dry yeast

1 tsp sugar

1 Tbsp olive oil

1 tsp salt

1 tsp cumin

About 3 cups flour (divided)

Butter mixture

2-4 Tbsp melted butter

2 cloves minced garlic

1 tsp cumin seeds

1/2 tsp salt

Directions

In a large bowl, slightly whisk together the water, yeast, and sugar. Let sit for 10 minutes to foam. Add in 1 cup of the flour, the oil, salt, and cumin then whisk together to combine. Switch to a spoon and add flour 1/2 cup at a time, stirring before adding more. When the dough forms a ball, begin to knead on a floured surface, continuing to add a little flour at a time until the dough doesn’t stick to your hands. You don’t want your add too much flour or it will be too stiff. Form the dough into a smooth ball and toss in an oiled bowl to coat. Let rise in a warm place for 30 minutes or until doubled in size. Then, form the dough into 8 balls. With a rolling pin, roll the dough as thin as you can, making large discs. Place each piece onto a hot skillet and brown on one side only. Then flip over onto a flame to cook the other side until fully cooked and black spots cover the surface. (If you don’t have a gas stove, you can cook both sides on the skillet). Brush with butter mixture and enjoy!

Butter Chicken (Serves 8)

Seasoning mixture

2 tsp paprika

1 tsp cayenne pepper (optional)

1 tsp cumin

1 tsp dried parsley

1/2 tsp ginger

1/2 tsp turmeric

1/2 tsp salt

2 lbs cubed boneless chicken

1 can tomato paste (divided)

1/2 cup Greek yogurt

2 Tbsp butter

1 diced onion

5 cloves minced garlic

32 oz chicken broth

Cornstarch slurry (2 Tbsp cornstarch mixed with 1/4 cup cold water) for thickening

1/2 cup heavy cream

Mix together the cubed chicken, half a can of tomato paste, yogurt, and half of the seasonings. In a hot pan with some olive oil, sear the chicken mixture until browned on the outside, then remove and set aside. In the same pan, add the butter and onion and sauté until softened. Add the garlic and stir until fragrant. Add the remaining half a can of tomato paste and stir into the onions. Slowly stir in the chicken broth and bring to a simmer. Add in the rest of the seasonings as well as the cornstarch slurry. Use an immersion blender and blend until smooth. Add the chicken back to the pan and pour in the cream. Let simmer for at least 10 minutes or longer (I use this time to cook the naan). Right before serving, add one tablespoon of butter and let it melt. The butter chicken will turn smooth and glossy. Enjoy!