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Garlic Butter Naan with Butter Chicken
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Garlic Butter Naan with Butter Chicken

1 h 30 minServes 4Nutri-Score C€€
from @theroamingchef3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, cut into bite-sized pieces)Meat600 g
  • plain yogurt (for the marinade)Dairy100 g
  • garlic (cloves, grated)Produce6 pieces
  • ginger (grated)Produce20 g
  • garam masala (ground)Spices2 g
  • chili powderSpices2 g
  • turmeric (ground)Spices1 g
  • saltSpices5 g
  • butter (divided, for cooking and finishing)Dairy100 g
  • onion (finely chopped)Produce2 pieces
  • tomato pureePantry400 g
  • cashew nuts (soaked in warm water)Nuts & seeds50 g
  • heavy creamDairy150 ml
  • dried fenugreek leaves (crushed)Spices3 g
  • sugarPantry5 g
  • all-purpose flour (for the naan)Grains400 g
  • instant yeastPantry7 g
  • milk (lukewarm)Dairy150 ml
  • vegetable oilPantry30 ml
  • cilantro (chopped, for garnish)Produce15 g

per serving

Nutrition

899kcal

Carbs
85 g
Proteins
41 g
Fat
44 g
Adapt tools

what you’ll use

Tools

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

step by step

Method

  1. Marinate the chicken

    • Mix the chicken with the yogurt, half the garlic, the ginger, garam masala, chili powder, turmeric and salt.
    • Cover and let it marinate in the fridge.
    Step 1

  2. Make the naan dough

    • Combine the flour, yeast, salt, milk, yogurt and oil in a bowl.
    • Knead into a soft, smooth dough.
    • Cover and let it rise until doubled.
    Step 2

  3. Cook the chicken

    • Sear the marinated chicken in a hot pan with a little butter until browned and cooked through.
    • Set aside.
    Step 3

  4. Start the butter chicken sauce

    • Melt butter in the pan and soften the onions until golden.
    • Add the remaining garlic and ginger and cook until fragrant.
    • Stir in the tomato puree and cook until the sauce darkens and the oil separates.
    Step 4

  5. Blend and finish the sauce

    • Blend the soaked cashews with a little water until smooth, then blend into the sauce for a silky texture.
    • Return the sauce to the pan, add the cream, sugar, crushed fenugreek and the cooked chicken.
    • Simmer gently until thick and creamy, then adjust the salt.
    Step 5

  6. Shape the naan

    • Punch down the dough and divide it into equal balls.
    • Roll each ball into an oval about 5 mm thick.
    Step 6

  7. Cook the naan

    • Cook each naan in a very hot pan until bubbles form and the underside is charred in spots.
    • Flip and cook the second side.
    • Brush generously with garlic butter and sprinkle with cilantro.
    Step 7

  8. Serve

    • Serve the naan hot alongside the butter chicken, garnished with cream and cilantro.
    Step 8
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