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Butter Chicken with Garlic Naan
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Butter Chicken with Garlic Naan

1 h 30 minServes 5Nutri-Score C€€
from @citlallygonzalez16 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • all-purpose flourPantry375 g
  • garlic saltSpices8 g
  • sugarPantry4 g
  • baking powderPantry4 g
  • warm water (warm)Other180 ml
  • plain Greek yogurtDairy120 g
  • ghee (melted)Dairy30 g
  • oilPantry15 ml
  • chicken breasts (diced)Meat5 pieces
  • Greek yogurt (for the marinade)Dairy120 g
  • garam masalaSpices6 g
  • chili powderSpices6 g
  • paprikaSpices6 g
  • cumin powderSpices6 g
  • coriander powderSpices6 g
  • saltSpices6 g
  • onion (chopped)Produce1 piece
  • garlic (minced)Produce4 pieces
  • ginger (grated)Produce20 g
  • roma tomatoes (chopped)Produce5 pieces
  • roasted cashewsNuts & seeds40 g
  • apple cider vinegarPantry15 ml
  • sugarPantry6 g
  • heavy creamDairy150 ml
  • parsley (chopped, for garnish)Produce10 g

per serving

Nutrition

702kcal

Carbs
68 g
Proteins
49 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Blender
  • Saucepan
  • Rolling pin

step by step

Method

  1. Make the naan dough

    • Mix the flour, garlic salt, sugar and baking powder in a bowl.
    • Add the warm water, Greek yogurt, melted ghee and oil, then knead into a soft dough.
    • Cover and let the dough rest.
    Step 1

  2. Marinate the chicken

    • Coat the diced chicken with the Greek yogurt and half of the garam masala, chili powder, paprika, cumin, coriander and salt.
    • Set aside to marinate.
    Step 2

  3. Cook the chicken

    • Sear the marinated chicken in a hot pan until golden and cooked through.
    • Remove and set aside.
    Step 3

  4. Build the sauce base

    • Sauté the onion, garlic and ginger until soft.
    • Add the roma tomatoes, the remaining spices, the roasted cashews, apple cider vinegar, a splash of water, the sugar and salt.
    • Simmer until the tomatoes break down.
    Step 4

  5. Blend and finish the sauce

    • Blend the sauce until smooth, then return it to the pan.
    • Stir in the heavy cream and the cooked chicken.
    • Simmer gently to combine.
    Step 5

  6. Cook the naan

    • Divide the rested dough and roll each piece into an oval.
    • Cook in a hot pan until puffed and charred on both sides.
    • Brush with ghee and keep warm.
    Step 6

  7. Serve

    • Garnish the butter chicken with parsley.
    • Serve with the warm garlic naan.
    Step 7
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