Butter Chicken With Garlic Naan

Indian food, a diverse food which has been eaten in more than 100 countries because of its bold flavours. They stand out because of the combination they always serve. Their platter has base (carbs) which would be any rice or flat bread with main course (veggies or meat curry). The same platter I’m going to cook today, since long we have been trying  Italian, American, Mexican food. Let’s try some Indian food as well. I’m sure it’s going to change the taste completely because of its intense flavours. 

Ingredients

(For chicken Marination)

(For Tomato Gravy)

(For Naan)

(Garlic Coating For Naan)

How to Make Bucatini Schnitzel Amatriciana

Step 1: (Naan Dough)

(Phase 1)

Take a slightly warm ¼ cup of water, mix 1 teaspoon sugar and 1 sachet of yeast in water. Cover and let it activate for 5 to 10 minutes. 

(Phase 2)

Take 2 cups of all purpose flour, break 1 egg and mix it. Add yeast mixture and ½ teaspoon salt. Knead it well. Put it in a bowl, cover and let it rest for at least 30 minutes until the dough becomes double. 

Step 2: (Chicken Marination)

Take 500 grams of boneless chicken, cut it into 2 cm cubes. Add following 

• 2 lemons
• 1 teaspoon salt
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 ½ teaspoons garam masala
• ½ teaspoon garlic powder
• 1 tablespoon dried fenugreek leaves
• 2 tablespoons yogurt

Mix it all well and let it be marinated for 30 minutes. 

Step 3: (Cooking Marinated Chicken)

In a pan take 2 tablespoons extra virgin olive oil, heat it and add marinated chicken. Cook it until the chicken becomes tender and juicy. Plate it out for later step.

Step 4: (Tomato Gravy)

In a pan take 2 tablespoons butter, let it melt on medium flame. Add following in same sequence as written:

• Add chopped 8 to 10 garlic cloves and chopped 1 inch ginger. Saute in oil until fragrant.
• Add medium sized chopped tomato. Cook until tomatoes are soft. 
• Add 6 to 8 cashew nuts and cook until it starts giving nuts aroma. 
• Add ½ cup tomato paste and let it simmer for 5 minutes. Turn off the flame and let it cool. 
• Once the gravy becomes cool, grind it in a blender to make a thick saucy texture. Pour it in the same pan on medium flame 
• Add 1 teaspoon dried fenugreek leaves, ½ teaspoon garam masala , ½ teaspoon salt.  Mix it well, cover and let it cook for 2 minutes. 
• Add ½ cup cream, mix it well. Cook for a minute. Tomato gravy is ready.

Step 5: (Mixing Tomato Gravy and Chicken)

In tomato gravy prepared in step 4, add chicken prepared in step 3. Mix it well and let it simmer for 5 minutes. Flame should be low. Garnish with cream forming a spiral, and coriander leaves. Butter chicken is ready. 

Step 6: (Cooking Naan)

Once the dough has doubled in size. Take a small dough ball and roll it to make good sized naan. Grease a pan with butter and gently lay the naan on a preheated pan. Cook it until bubble appears, flip it and cook from the other side. Once you feel like naan is properly cooked, plate it out. Repeat the same process for remaining dough and cook 5 to 6 naan. 

Step 7: (Garlic Coating for Naan)

In a pan take 2 tablespoons butter, melt it and add chopped garlic of 4 to 5 cloves. Saute it until you feel the good cooked aroma of garlic. Next add chopped coriander leaves and cook it for a minute or two and turn off the flame. 

Naans are already cooked, take a brush and coat the whole naan with coating prepared in this step. Coat the top side properly and garlic naan are ready to serve. 

Step 8: (Serving)

Butter chicken gravy and naan are ready to serve. Dish out both in a platter and serve with any custom made salad. 

Enjoy having the most delicious lunch!

Pro Tips