Butter Chicken
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
Butter Chicken
- 2 tablespoons butter (Apx 2 Tbls for the sweat, & enough to saute chicken)
- 1⁄4 cup cashews (roasted & salted)
- 1 1⁄2 tablespoons cumin seeds (preferably whole, see recipe description)
- 1 indian green chili pepper, diced (or other of your choosing)
- 1⁄2 large onion, diced
- 2 garlic cloves, diced
- 3 roma tomatoes, diced (or 3 small regular tomatoes)
- 1⁄4 cup tomato paste
- 1 cup cream (apx a Cup or so)
- 1⁄3 cup fresh cilantro, chopped
- 5 boneless chicken breasts or 5 chicken thighs, diced
-
Naan
- 2 cups flour
- 1 cup water
- 1⁄2 teaspoon salt
-
Garlic Butter
- 1⁄2 cup butter
- 6 -7 garlic cloves, peeled and chopped
directions
- Butter Chicken: Melt 2 Tbls butter in large frying pan. Sweat cashews, cumin, diced chile, onion and garlic until soft, about 5 minutes. Add tomatoes and tomato paste, and cook for another 3-5 minutes. Deglaze pan with cream; then, working in small batches, blend until smooth. Saute chicken, reheat sauce and toss in chicken. Reserve the cilantro for garnishing.
- Naan: Mix flour and salt in a bowl, then make a well. Add water, stirring it into the flour until a soft, but not sticky, dough forms. Use more flour or water as needed. Knead dough on a clean surface until smooth. Allow to rest for 30-60 minutes.
- Cut into 8 even pieces and roll each out on a lightly floured surface. Cook on an inverted wok, griddle or cast-iron skillet until lightly browned on both sides. (In reality, "lightly browned" is a bit misleading. What you should see is blackened "boils" or pock-marks on the surface.) Oh, and if you cook on an electric range, don't despair; you can just as easily make naan under your broiler. However, since I have never used this method, I cannot suggest how long to bake; but I'm guessing it would take no longer than a minute or two.
- Garlic Butter: This one is fairly straight-forward so I won't bore you with details, but I will hit the highlights.
- Melt butter in small saucepan over low heat; add chopped garlic and let heat until butter is slightly browned, garlic is soft and very fragrant (the smell of garlic should fill the house). Apply liberally to Naan.
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RECIPE SUBMITTED BY
Hello, my name is Tim. I love to cook, despite having only been at it for about five years. Cooking for me is about more than simply providing sustenance; it borders on being a spiritual experience for me, and has become a major creative outlet for my artistic side.
I'm not a professional chef, but I would guess that my skill level is at least intermediate. My girlfriend Erika claims to be one spoiled customer, and much pleasure is derived by me from my exploits in the kitchen (and the contented little noises she makes when slurping down one of my creations don't hurt either.)
I'm a big fan of Alton Brown. Knowing some of the "why's" and "how's" behind dishes I prepare has proven to be enormously helpful to me, and has definitely paid huge dividends , making me much improved as a home chef.