BUTTER CHICKEN & GARLIC NAAN - Better than in a restaurant!
After this recipe, you won't need any other. I haven't found a better one yet, and I'm eager to hear what you think! Butter chicken is a favorite Indian dish for most people. The sauce is creamy, the chicken is perfectly marinated, served with garlic naan, and the ideal comfort food is born. Here, I'll show you how to recreate butter chicken at home without a tandoor oven or grill—a dish that far surpasses many restaurant meals. And of course, there's also a recipe for the most amazing garlic bread ever!
... Recipe:
Ingredients:
Chicken + Marinade:
600-900 grams chicken breast
2 tbsp freshly squeezed lemon juice
3 tsp chili powder (Kashmiri chili powder)
1 tsp salt
3 tbsp chopped garlic
1 tbsp chopped ginger, made into a paste with garlic
80 ml Greek yogurt
1 tsp ground fenugreek
2 tsp turmeric powder
2 tsp garam masala
Instructions:
Remove any bones and tendons from the chicken and then cut it into bite-sized pieces.
Thoroughly mix all the marinade ingredients and marinate for at least 30 minutes, ideally 4-24 hours.
... For the sauce:
1 can of tomatoes (cherry tomatoes)
1 cinnamon stick
1 green chili (slit in half to prevent it from bursting)
6 cardamom pods
3 cloves
100 g butter
1 bay leaf
1 onion
2 tbsp chopped garlic
2 tsp chopped ginger
1-2 handfuls of cashew nuts
3 tsp chili powder (Kashmir chili powder)
500 ml water
1 tsp sugar
1 tsp garam masala
1 tsp ground fenugreek
salt
approx. 40-60 g heavy cream
Instructions:
Heat a pan. Crush the cardamom pods and toast them in the pan along with the chili, cinnamon stick, and cloves for 3-4 minutes.
Add half the butter and the bay leaf and Roast for another 2 minutes. Meanwhile, dice the onion and grate the garlic and ginger into a paste using a grater or the flat side of a knife.
Remove the spices from the melted butter and sauté the onion and the garlic-ginger paste over medium heat.
Deglaze with the canned tomatoes. Half-fill the can with water, rinse it out, and add it to the pan. Simmer everything for 5-10 minutes.
Add the cashew nuts, chili powder, and sugar, and reduce the sauce until it almost starts to stick to the bottom of the pan.
Meanwhile, preheat the oven to its highest setting using the top heating element. Remove the chicken from the marinade. Spread it out on a baking sheet or skewer it on kebab sticks and roast it under the hot heating elements for 3 minutes on each side.
Once everything has reduced completely, until the bottom of the pan is starting to stick again, add about 500 ml of water, bring to a boil, and then blend everything in a blender until smooth.
Pour the sauce through Pour the liquid through a sieve and season to taste with garam masala, ground fenugreek, salt, and butter. Stir in the cream. Add the chicken, bring to a boil one last time, and serve with more cream and garlic naan.
Garlic Naan
2 tsp active dry yeast
1 tsp sugar
60 ml lukewarm water
60 ml natural yogurt
40 ml neutral oil (20 ml of which should be garlic oil)
280 g all-purpose flour + 1 tsp salt
Instructions:
Combine the yeast, sugar, and water and let stand for 10 minutes. Add the yogurt and oil and stir in.
Combine the flour and salt. Make a well in the center of the flour and, as with pasta dough, knead all the liquid and dry ingredients together vigorously for at least 5 minutes.
Place in a floured bowl. Cover tightly and let rise to double its size.
Roll into a log on a work surface Roll out the dough. Scoop out portions of dough (approx. 80g) and roll them out into flatbreads.
Brush a pan with a little oil, heat it until very hot, and fry the flatbreads for 1-2 minutes on each side until crispy.
Garlic Butter:
115g butter
5 cloves of garlic
45g chopped coriander or parsley
#butterchicken #recipes #garlicbread
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