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Butter Chicken + Naan (India)

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Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

Chicken marinade
  • 1 lb Chicken thighs
  • 1 Tsp Kashmiri Chili Pepper
  • 1/4 Tsp turmeric
  • 1 TBSP Ginger Garlic Paste
  • 1 Tsp Salt
Sauce
  • 1 Red Onion (Chopped into big pieces)
  • 4 Roma Tomatoes (Chopped into big pieces)
  • 1/4 C Cashews
  • 5 Garlic Cloves
  • Salt
  • 1/2 tsp Garam Masala
  • 1 Tbsp Sugar
  • 2 tsp Kashmiri Chili Powder
  • 1/4 C Water
Other Ingredients
  • 3 Tbsp Butter
  • 3 Tbsp Heavy Cream
  • 1 tsp Kasur Methi
Naan
  • 1 C Warm Water
  • 1 tsp Sugar
  • 1 tsp Active Dry Yeast
  • 2 1/4 C Flour
  • 1 tsp Salt
  • 1 Tbsp Olive Oil
Naan Garlic Butter
  • 1 tbsp Butter (melted)
  • 2 tsp Minced Garlic
  • 1 tsp Salt

Method
 

Marinate the chicken
  1. Chop your chicken thighs to chunks and add to a bowl with all the marinade ingredients. Cover and sit for 30 minutes.
Start the Naan
  1. Add the warm water, sugar and yeast to a bowl, mix a little, cover and allow to foam up. This takes 5-10 minutes.
    Next add the flour and salt and mix a little bit, then add olive oil. Knead for a couple minutes then cover and allow to rest and rise for 30 minutes in a warm area.
Cook the chicken and make the sauce
  1. After 30 minutes, oil a large skillet or dutch oven and add the marinated chicken until fully cooked then remove from the pan and set aside.
    To the same pan add in the onions and some salt and cook for a few minutes, then add in the tomatoes, cashews, garlic, salt, garam masala, sugar, kashmiri chili powder and water. stir well and close the lid and cook. After 5 minutes, add in 1 tablespoon of butter. Cover and keep cooking until the tomatoes are very mushy. (15-20 minutes) Allow the mixture to cool a bit after cooking.
Make your naan
  1. Separate the naan into pieces and roll them out on a floured surface until they are your desired thickness. Lightly oil a skillet with olive oil and cook each naan on the skillet for 1 minute on each side on medium heat.
    Combine the Butter, Garlic and salt in a bowl and brush each naan with it!
Blend the sauce
  1. To a blender, add your tomato mixture after it cools for a bit. Blend until smooth. you can also use an immersion blender.
    To the pan, add 1 tablespoon of butter, allow to melt then add the sauce back to the pan on medium heat. Add in 1/4 cup of water and 3 tablespoons of heavy cream. Then add another tablespoon of butter.
    Add the chicken back to the pan with the sauce and simmer for 5-7 minutes. taste and add salt if needed. Then add another tablespoon of heavy cream. Stir in a teaspoon of Kasur Methi if desired.
    Serve with Basmati Rice and the Naan!