Chef Neha’s Butter Chicken & Naan

Directions

Naan Dough

• 1)

  In deep and wide mixing bowl, add flour and create a hole in the middle. Add 2 tbsp of yogurt at a time to that hole in the flour. Using your hand, mix it into the flour. As you feel lumps form, that is when you can add more yogurt. Once all the yogurt is in, add splashes of milk at a time to the mixture, until it begins to come together into a ball. This may require more or less than the recommended amount of milk. If you add more, make sure it is not cold. The dough should be soft like play-do and should not be sticky.

• 2)

  Once you have a rough dough formed, add 1/2 tsp of salt, the 2 tsp of powdered sugar, and the 1/4 tsp of baking soda to the dough. Mix into the dough and knead until it has come together and you have a smooth dough without cracks, about 1 minute. Cover dough and set it aside to rest for at least 1 hour.

Butter Chicken Marinade

• 1)

  Add Greek yogurt and the chicken pieces (or paneer or tofu pieces) to a large mixing bowl. Mix together. Add in the grated ginger and grated garlic. Mix together. Add 1 teaspoon garam masala, 1 teaspoon coriander, 1 teaspoon smoked paprika, 1 teaspoon cayenne (optional), 1 teaspoon turmeric, 1 teaspoon salt, 1/2 tablespoon nuetral-flavored oil. Mix together well to fully coat all the chicken pieces. There shouldn’t be any white color from the yogurt left. Cover and set aside to marinate for at least 1 hour (or overnight in the fridge).

Tomato & Onion Paste

• 1)

  Heat a large frying pan or pot on low heat with 2 tablespoons of ghee or unsalted butter. Once melted and the pan is warm, add the diced onion to the pan and sauté. Add the diced tomatoes and mix together. Cook until softened. Add grated garlic and ginger and chopped serrano pepper (optional) and continue cooking for about 1 minute. Add about 1/4 cup water if the tomatoes are dry and mix together. If your tomatoes have a lot of liquid, you may not need to add the water.

• 2)

  Add 1 teaspoon garam masala, 1 teaspoon coriander, 1 teaspoon smoked paprika, 1 teaspoon cayenne (optional), 1 teaspoon turmeric, 1 teaspoon salt. Mix together, cover with a lid, and cook on medium heat for about 5 minutes until very soft and almost mushy and the liquid has mostly evaporated. Remove from heat, remove the lid, and let cool a bit. Once cool, blend it into a smooth paste.

Butter Chicken

• 1)

  Heat a frying pan on medium heat with some neutral-flavor oil, enough to coat the base of the pan. Mix chicken once more, separating the pieces as best you can. Once the pan is warm, add the pieces of chicken to the pan and increase the heat to high. Cook for 1 – 2 minutes, then flip chicken over, cook for 3-4 minutes until it is about 85% cooked through and the liquid has evaporated.

• 2)

  If using paneer or tofu, follow the same process but cook it for less time – about 2-3 minutes total.

• 3)

  Partially cover the pan with a lid, lower the heat, and continue cooking the chicken.

• 4)

  Add the tomato and onion paste back to the pan it was cooking in and add a bit of water until you have a thick soup consistency. Cook on medium heat. Add 1/4 cup of milk a little bit at a time. Add all of the chicken (or paneer or tofu) and mix together. Lower the heat, cover with a lid and cook for 5 minutes. Crush the fenugreek leaves in your hand and add to the pan and mix together. You can add fresh chopped cilantro instead of the fenugreek if you prefer. Add the heavy cream and continue to cook for a few more minutes. Once chicken is cooked through, remove from heat, set aside, and leave covered.

Naan

• 1)

  At this point, the naan has rested and is ready. Knead the dough on a work surface with a dusting of flour for about a minute. Separate the dough into 6 – 7 pieces, each one the size of a golf ball. Roll in your hands until smooth. Heat a frying pan on low heat to begin warming while rolling out the ball.

• 2)

  Sprinkle some flour on the ball, flatten it some with your hand, then using a rolling pin, roll to a circle or oval a little larger than the size of your hand. The thinness should be even across the whole naan. Add a teaspoon of water to the top side of the naan.

• 3)

  At this point, increase the pan to high heat. Add the naan top side down to the pan so that the wet side of the naan touches the pan. You should hear a little sizzle. Flip the naan once it is bubbling and has started to brown. It may stick slightly, so flip carefully and cook until the other side has browned.

• 4)

  If you have a gas stove, you can finish the naan with a nice browning directly over the gas flame. A torch can be used for this as well. If using electric, just cook a little longer on each side in the pan.

• 5)

  Once done, spread some softened butter on one side and gently squish naan to help the butter spread.

• 6)

  Repeat until all the dough has been used. You should have about 6 to 8 naans.

Serve

• 1)

  When ready to serve, add the heavy cream to the butter chicken and stir. It doesn’t need to be cooked, just mixed in. Serve in dishes, garnish with more heavy cream and cilantro, and serve with naan.