Butter Chicken with Naan

Butter Chicken with Naans Introduction Welcome to a delightful exploration of flavors and aromas with our recipe for Butter Chicken served alongside freshly made Naans. Originating from Northern India, Butter Chicken, or ‘Murgh Makhani’, is a dish that’s adored worldwide for its creamy, spiced, and tantalizing taste. Paired with Naan bread, which beautifully soaks up the rich and luscious sauce, this combination is nothing short of culinary bliss. Follow along with this comprehensive guide as we walk you through the steps to create a restaurant-quality meal right in the comfort of your home. Kitchen Equipment Required Medium Bowl for Marinating Chicken Large Skillet or Dutch Oven Rolling Pin Large Mixing Bowl Measuring Cups and Spoons Whisk Baking Tray or Tawa Cooking Time Total estimated time: 2 hours 30 minutes Recipe: Butter Chicken with Naans Ingredients For Butter Chicken: 500g (1.1 lbs) boneless chicken breasts or thighs, cut into bite-sized pieces 200g (1 cup) plain yogurt 20ml (1.5 tbsp) lemon juice 15g (1 tbsp) ginger-garlic paste 10g (2 tsp) garam masala 10g (2 tsp) ground coriander 5g (1 tsp) red chili powder 5g (1 tsp) turmeric powder Salt to taste 50g (1/4 cup) unsalted butter 200ml (1 cup) heavy cream 240g (1 cup) tomato puree Fresh cilantro for garnish For Naans: 500g (4 cups) all-purpose flour 5g (1 tsp) active dry yeast 10g (2 tsp) sugar 5g (1 tsp) salt 15ml (1 tbsp) olive oil 240ml (1 cup) warm water (about 38°C / 100°F) 60g (1/4 cup) plain yogurt 30g (2 tbsp) melted butter for brushing Instructions Step 1: Marinate the Chicken In a medium bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, ground coriander, red chili powder, turmeric powder, and salt. Add the chicken pieces, ensuring they are evenly coated. Cover and let marinate in the refrigerator for at least 1 hour, preferably overnight. Step 2: Prepare the Butter Chicken Heat butter in a large skillet or Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides, about 10-12 minutes. Remove the chicken and set aside. In the same skillet, add tomato puree, more garam masala if desired, and salt. Let it cook down for 10 minutes, until the sauce thickens. Stir in the heavy cream, then return the chicken to the skillet, cooking on low heat for an additional 10-15 minutes. Garnish with fresh cilantro before serving. Step 3: Prepare the Naan Dough In a large mixing bowl, dissolve sugar and yeast in warm water. Let it sit until frothy, about 10 minutes. Mix in flour, salt, olive oil, and yogurt. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise until doubled in size, approximately 1 hour. Step 4: Shape and Cook the Naans Preheat a tawa or heavy skillet over medium-high heat. Divide the dough into 8 portions and roll each into an oval shape about 0.5 cm thick. Cook each naan on the tawa until blistered and golden brown, about 2-3 minutes per side. Brush with melted butter while still warm. Conclusion Thanks for joining us in making Butter Chicken with Naans, a culinary masterpiece that showcases the depth of Indian cuisine. With its aromatic spices and indulgent, creamy texture, this dish is bound to become a staple in your household’s meal roster. The pairing of Butter Chicken with freshly made Naan creates an irresistible symphony of flavors and textures that will leave your taste buds in a state of perpetual bliss. Share this feast with family and friends, and revel in the glory of your homemade delicacy. Bon Appétit!

Wyatt Travis Creator of AI MultiPrompter

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