Butter Chicken And Naan

INGREDIENTS

Butter chicken

500g cubes of fillet
1 Onion
1 teaspoon Red chili garlic paste (or acc to heat of your choice)
1 teaspoon Dhana Jeeru (Cumin)
Aradh (turmeric)
1-2 Tablespoons Ground almonds
Salt to taste
1 teaspoon Pepper
Paprika
Red chili powder (acc to heat of your choice)
A little bit of lemon juice


Naan

4 cups flour
10g yeast
1 teaspoon salt
1 tablespoon sugar
1 1 /2 cups warm water
1egg lightly beaten
100g melted butter

METHOD

Sprinkle chicken fillet with salt and tumeric and sauté in butter until almost cooked and set aside
In the same pot add 1 finger width stick of butter and onion. Add half cup water cover and allow the onion to cook in water , when the water burns out allow to braise in butter.
Add in fillet and quarter cup water. Cook
Blend together 250ml cream ( or more depending on how saucy you'd like it) Fresh coriander (dhanniah)A pinch of saffron 2 Tablespoons mazeina Pour cream mixture once the water burns out and simmer on low heat
Garnish with extra coriander Serve with garlic naans
Method for Naan
1.Combine all dry ingredients 2.Mix egg and water until well combined 3.add liquid to dry ingredients forming a soft dough 4. Knead butter until smooth 5. Allow to rise 2 hours 6. Punch Dough and knead for 1 minute minute 7. divide into 24 balls, Working on a flour surface roll each ball into an oval 8.Place on a non stick pan fry one side turn over on baking sheet grill until blisters form 9. Brush with butter and serve hot

INFO & TIPS

If the sauce is too thick - thin out with milk

WOULD YOU LIKE TO ?

COMMENTS