Butter Chicken
Ready In: 1 hr
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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