Not a traditional curry but one of the world’s most popular ones. I love butter chicken but they can be hit and miss and end up tasting like tomato soup. This was so good and everyone in my family cleared their plates, which is always a good sign. My version I made has the spice flavour without the heat as my family can’t handle any heat but to add some heat add chilli powder. Give this curry ago and see how yum and easy it is to make at home.
For naan, add water, sugar and year to a bowl and leave to sit for a bit. Add all the remaining ingredients to a bowl of a stand mixer and then add yeast mixture. Mix with a dough hook until a smooth dough forms. Add to an oiled bowl and leave to double in size.
Break dough into 4 even pieces and roll out into circles about 1 cm thick. Cook in a pan until golden and starting puff then flip and cook until brown spots form and dough is cooked through.
For chicken, add all the ingredients to a bowl and mix to combine and coat the chicken evenly. Leave to marinate. Add chicken to a hot pan and cook until cooked through. Set aside in a bowl.
Add onions to the pan and cook until translucent. Add the tomatoes, cashews, garlic and ginger and mix to combine. Add in the spices, vinegar, some water and sugar and mix to combine and leave to simmer.
Puree with a stick blender then pass through a sieve back into a pan.
Place back over the heat and add the butter and cream. Mix to combine and bring upto a simmer. Add chicken back into the pan and mix through the sauce and heat through.
Serve with rice and naan bread.
Butter Chicken with Homemade Naan Bread
Naan Bread:
3 cups flour
2 tsp sugar
½ cup + 1 tbsp warm water
1 tsp oil
2 tsp dried Active Yeast
1 cup unsweetened natural yoghurt
Add sugar and yeast to a bowl. Add in the Water and mix to combine. Cover with a tea towel and leave to sit for 10 minutes.
Add flour to stand mixer fitted with a dough hook attachment. Add in the oil, yoghurt, water and yeast mixture and mix on medium until it comes together and forms a dough.
Grease a large mixing bowl with extra ail
Dough and place dough in the bowl. Cover with a tea towel and leave for 1 hour to rise and double in size.
Remove dough from the bowl and cut into
Eighths. Roll into balls.
Using a rolling pin, roll each ball out to 1cm thick.
Heat a frying pan over medium heat with Im1 tsp oil. Cook one naan bread at a time by adding one to the hot pan and cook until it has puffed on top and is slightly coloured on the back, flip and cook until it has a few brown spots, about another 4 minutes.
Repeat with the remaining naans.
If making in advance reheat in the microwave for 30 seconds.
Chicken:
4 chicken thighs , diced
½ cup yoghurt
1 ½ tsp minced garlic
1 ½ tsp minced ginger
2 ½ tsp garam masala
1 tsp ground cumin
1 tsp tumeric
1 tsp paprika
1 tsp Salt
Sauce :
6 Medium tomatoes, roughly chopped
1 large onion , roughly chopped
1 ½ tbsp minced garlic
1 ½ tbsp Minced ginger
1 tsp ground cumin
1 tsp garam masala
1 tsp chilli powder, optional (I left it out as my family doesn't like any heat)
2 tbsp sugar
1 tsp white wine vinegar
4 tbsp butter
1/3 cup cream
½ cup cashews
2 packets of microwave long grain rice, cooked.
For the chicken, add diced chicken to at medium mixing bowl. Mix in the other ingredient until all the chicken is coated
Evenly. Cover with plastic wrap and leave to marinade in the fridge for a couple of hours .
Heat a large frying pan with 2 tbsp oil over a medium – high heat. Add in the chicken pieces and fry until cooked through, about 5 Minutes. Set aside in a bowl. Discard liquid from the pan.
For sauce, use the same pan as the chicken and place over a medium heat with 2 tbsp oil and the onion. Cook until onions have softened and are translucent.
Add in tomatoes, cashews, garlic and ginger.
Mix in ½ cup water, garam masala, sugar, vinegar, chilli powder (optional) and cumin and leave to simmer to 15 Minutes .
Using a stick blender, puree Mixture and pass through a fine sieve back into the pan.
Place pan back over a low heat and bring to a simmer. Add the butter and cream and mix until well combined.
Add the chicken back in and mix until well combined with the sauce and leave to simmer for 4 minutes.
Serve with rice and naan bread to the side.
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