Main
Butter Chicken Masala with Naan
2 hServes 4Nutri-Score C€€
C
2 h
2 hButter Chicken Masala with Naan
recipe by
AL Dante Channel | Food Art
@al_dante_channel
6 recipes
6 imports
0 cooked
what you need
Ingredients
chicken breast (cut into pieces)Meat2 pieces
ginger (grated, for the marinade)Produce1 piece
garlic (minced, for the marinade)Produce1 piece
lemon juice (freshly squeezed)Produce15 ml
Kashmiri chili powder (for the marinade)Spices1 piece- garam masala (for the marinade)Spices1 piece
- turmeric (ground)Spices1 piece
- cumin powder (for the marinade)Spices1 piece
- coriander powder (for the marinade)Spices1 piece
whole milk yogurt (for the marinade)Dairy80 ml
salt (for the marinade)Spices1 piece
vegetable oil (for the marinade and frying)Pantry30 ml
butter (for the masala)Dairy30 g
red onion (large, chopped)Produce1 piece- ginger (grated, for the masala)Produce1 piece
- garlic (minced, for the masala)Produce1 piece
- tomatoes (chopped)Produce4 pieces
- Kashmiri red chili powder (for the masala)Spices1 piece
- salt (for the masala)Spices1 piece
- cumin powder (for the masala)Spices1 piece
- coriander powder (for the masala)Spices1 piece
- garam masala (for the masala)Spices1 piece
black pepper (ground)Spices1 piece- heavy cream (for the masala)Dairy60 ml
water (for the masala)Other240 ml
cashew nuts (whole)Nuts & seeds45 g- active dry yeast (for the naan)Pantry6 g
sugar (for the naan)Pantry4 g- warm water (for activating the yeast)Other30 ml
all-purpose flour (plus more if the dough is sticky)Grains375 g- plain whole milk yogurt (for the naan)Dairy80 ml
- warm water (for the naan dough)Other160 ml
- salt (for the naan)Spices7 g
- vegetable oil (for the naan)Pantry30 ml
- unsalted butter (melted, for the garlic butter)Dairy55 g
- garlic (minced, for the garlic butter)Produce2 pieces
- salt (for the garlic butter, to taste)Spices1 g
- cilantro (chopped)Produce2 g
per serving
Nutrition
738kcal
- Carbs
- 85 g
- Proteins
- 26 g
- Fat
- 33 g
what you’ll use
Tools
Mixing bowl
Frying pan
Blender
Rolling pin
Pastry brush
step by step
Method
- Step 1
Marinate the chicken
- In a bowl, combine the chicken, ginger, garlic, lemon juice, Kashmiri chili powder, garam masala, turmeric, cumin powder, coriander powder, yogurt, salt and vegetable oil.
- Mix everything well so the chicken is fully coated.
- Cover and marinate for about 30 minutes.
- Step 2
Fry the chicken
- Fry the marinated chicken pieces until they are cooked through.
- Set the fried chicken aside.
- Step 3
Build the masala base
- Heat the oil and butter in a pan, add the onion and sauté until transparent.
- Add the ginger and garlic and mix well.
- Add the tomatoes and sauté.
- Step 4
Add the spices and cashews
- Add the Kashmiri red chili powder, garam masala, cumin powder, coriander powder, black pepper, salt and cashew nuts.
- Sauté everything together.
- Step 5
Cook the tomatoes
- Add the water and cook until the tomatoes are mushy.
- Step 6
Blend to a fine paste
- Grind the mixture to a fine paste.
- Return the purée to the pan and sauté for a few more minutes.
- Step 7
Finish the butter chicken
- Add the fried chicken pieces and mix well.
- Stir in the heavy cream.
- Finish with the coriander leaves.
- Step 8
Make the naan dough
- Dissolve the yeast and sugar in the warm water and let it activate.
- In a bowl, mix the flour, yogurt, warm water, salt and oil, then add the yeast mixture.
- Knead into a soft dough, adding more flour if sticky, and let it rise.
- Step 9
Make the garlic butter
- Mix the melted butter with the minced garlic, salt and chopped cilantro.
- Step 10
Cook the naan
- Divide the dough and roll out the naan.
- Cook the naan in a hot pan until puffed and golden.
- Brush with the garlic butter.
- Step 11
Serve
- Serve the butter chicken masala hot with the naan.
most cooked first