Butter Chicken and Garlic Butter Naan from scratch


 

Making your own butter chicken and naan is a deliciously rewarding experience.


For the naan (yields 3 big naan)

2 cups flour

1/2 tsp salt

2 tsp yeast

1 cup warm milk

2 tsp sugar

2 tbsp yoghurt

2 tbsp oil


Combine the sugar, yeast, and warm milk and leave aside to froth.

Meanwhile, mix the flour, salt, and yoghurt until the ingredients are evenly distributed.

Use 1 tbsp of oil to coat your palms and mix the rest of the oil along with the milk-sugar-yeast mix into the flour mix. 

Knead for 10 minutes until a non-sticky dough forms. Put the dough into an oiled bowl, cover with a damp cloth and leave to rest in a warm place for 1 hour.

Deflate and break into 3 pieces, shape back into balls and leave to rest for a further 30 minutes.

Roll out the naan.

Combine butter with garlic paste and a pinch of pepper and spread over the top of the naan.

Fry the naan in a well oiled pan until its light and puffed up. 


For the butter chicken:

1 chicken breast, diced

1 cup yoghurt or curd

1/2 cup chopped tomatoes

1/2 cup tomato paste

1 cup chicken stock

1 big onion, chopped

3 garlic cloves, chopped

Curry leaves

1 tbsp chillie powder

1 tsp garam masala

3 tbsp butter

Salt to taste


Fry the chicken in butter until its cooked through and fragrant. 

Add the curry leaves, onion, garlic, garam masala, and chillie powder to the chicken, and fry for two more minutes..

Then, add the the chopped tomatoes, tomato paste, and chicken stock. 

Stir well and reduce the heat to let it simmer down. 

Once the sauce is thick, add the curd/yoghurt and stir well. Add salt if needed and fresh mint to garnish.

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