Butter Chicken with Garlic Naan

Name: Butter Chicken with Garlic Naan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1.5 lb boneless skinless chicken thighs ( into 1 to 2 inch pieces), sliced; 2 tbsp Greek yogurt (you can also sub Soy Cashew Yogurt); 1 tsp Garam Masala; 1 tsp Salt; 0.5 tsp Garlic Powder; 1 tbsp Oil; 2 tbsp Oil; 1 large yellow or white onion ( ), thinly sliced; 0.25 tsp Baking Soda (Sodium bicarbonate), optional; 2 pinch fresh ginger root ( ), roughly chopped; 1 head Garlic, roughly chopped; 1 28-ounce can whole tomatoes; 1 tbsp dried fenugreek leaves; 1.5 tbsp Garam Masala; 0.5 tbsp Salt; 1 tsp cayenne pepper (* ; see Note 1), optional; 1 oz cashews (about 3 tablespoons); 0.5 cup Water; 3 tbsp Butter; 0.5 cup Heavy Cream; 4 piece naan; 2 tbsp Fresh Cilantro, chopped; 3 clove Garlic, minced; 0.25 tsp Garlic Powder; 3 tbsp Butter, softened

Authentic butter chicken with garlic naan, the perfect combo. Juicy chicken and rich creamy sauce, with soft and buttery naan and TONS of garlic flavour.

Brooke1999

Prep15 min

Cook45 min

Total1 hr

Servings4

Difficultymedium

IndianEntrees

Ingredients

1.5 lbboneless skinless chicken thighs ( into 1 to 2 inch pieces), sliced
2 tbspGreek yogurt (you can also sub Soy Cashew Yogurt)
1 tspGaram Masala
1 tspSalt
0.5 tspGarlic Powder
1 tbspOil
2 tbspOil
1 largeyellow or white onion ( ), thinly sliced
0.25 tspBaking Soda (Sodium bicarbonate), optional
2 pinchfresh ginger root ( ), roughly chopped
1 headGarlic, roughly chopped
128-ounce can whole tomatoes
1 tbspdried fenugreek leaves
1.5 tbspGaram Masala
0.5 tbspSalt
1 tspcayenne pepper (* ; see Note 1), optional
1 ozcashews (about 3 tablespoons)
0.5 cupWater
3 tbspButter
0.5 cupHeavy Cream
4 piecenaan
2 tbspFresh Cilantro, chopped
3 cloveGarlic, minced
0.25 tspGarlic Powder
3 tbspButter, softened

Instructions

1
Combine , , , , and in a mixing bowl or ziploc bag. Mix well to coat and set aside to marinate (see Note 1).
2
Heat in a stockpot or Dutch oven on medium-high heat. Add (sliced) and . Fry until the onions are soft and falling apart, 5–10 minutes.
3
Add and and continue to sauté until the onions are very brown and caramelized.
4
Pour in the , , , , , and .
5
Pour in . Give everything a good stir and make sure to scrape up any bits of onion that are stuck to the bottom of the pot. Cover and heat until bubbling, then turn the heat down to medium-low. Simmer, covered, for 30 minutes.
6
Meanwhile, remove the chicken from its marinade and pat dry. Heat in a skillet until hot, then add chicken pieces in a single layer. (You might have to cook in batches.) Sear and flip the chicken until both sides are golden brown, then set aside.
7
When 30 minutes of simmering are up, use an immersion blender to purée the contents of the stockpot into a thick, luscious sauce. Or transfer to a stand blender and blend until smooth.
8
Stir in and and stir until the butter fully melts. Add cooked chicken to the sauce and serve with garlic naan.
9
Mix together , , , salt, and in a small bowl.
10
Spread the mixture evenly over each of the .
11
Air Fryer: Air fry naan at 400 °F for 2 minutes. (Depending on air fryer size, you will probably have to cook each naan one-by-one.)
12
Oven: Put the naan on a baking sheet on the top rack. Broil on high (500 °F) for 4–5 minutes.