Indian style butter chicken and naan
This Indian style butter chicken and naan recipe is perfect for any day of the week. It is hearty, spicy and a true comfort food.
Ingredients
- White or yasmin rice for serving
Butter chicken
- 500 g chicken thigs cut into bite sized pieces
- 100 g yogurt
- 1 tbsp garam masala
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp coriander powder
- 1 tsp turmeric
- 5 cloves of garlic grated
- 2 cm ginger grated
Butter chicken sauce
- 150 g tomato paste
- 400 g full fat coconut milk
- 1 large yellow onion chopped
- 3 cloves of garlic grated
- 2 cm ginger grated
- 4 tbsp butter
- 1 tsp coriander
- ½ tsp turmeric
- Fresh cilantro for serving
Naan
- 400 g all purpose flour
- 120 g yogurt
- 120 g warm water
- 2 tsp honey
- 2 tsp dry yeast
- ½ tsp salt
- Drizzle of olive oil
Instructions
Fresh naan
- Mix everything in a large bowl
- Make the dough, knead for 2 minutes and let rise for 1 hour
- Divide into 8 equal portions and roll each piece out
- Heat a cast iron skillet with some oil and bake each naan from both sides for about 2 minutes in total
Butter chicken and sauce
- Mix the chicken with the spices and the yogurt and marinate at least 1 hour or overnightt for maximum flavor
- In a pan heat some oil and brown the chicken for 5 minutes, add 1 tablespoon of butter and remove from the pan
- Add 1 tbsp butter and the onions and cook until translucent, add 1 tbsp butter after about 3 minutes, cook in total for 6 minutes
- Add the garlic and ginger and the spices and stir in the last tbsp of butter
- Add the tomato paste, coconut milk and the chicken back in the pan
- Cover with a lid and cook for 15 minutes on medium low
- Chop some cilantro and stir in
- Serve the butter chicken over rice and eat with the naan and more fresh cilantro