Butter Chicken with Homemade Naan bread
March 17th 2010 07:29
I love any form of curry and I LOOOOVEEE Naan bread. So last night I knew I was going to be making Butter Chicken and I thought "let me attempt making Naan." Well, I am soo happy that I did. It's not quite the same as the Naan you get at Indian restaurants but I found the recipe scribbled in my Matric CookBook and it was so easy that I had to try it. Completely delish and worth the tiny bit of effort.Oh, the recipe i use makes A LOT of Butter Chicken so I usually only make it when we have guests or I just have it for lunch the next day. It might actually even be better the next day!
Serves 8-10
2kg Chicken Breasts, cut into bite-sized chunks
200ml Plain yoghurt
2 Red Chillies
2 Bay Leaves
1/2 tsp Groung Cloves
1/2 tsp Ground Cinnamon
2tsp Garam Masala
2 Cardamom Pods
Thumb size piece Ginger, grated and chopped roughly
6 Garlic Cloves
6 tomatoes, peeled (or 1 400g tin of chopped tomatoes)
Small tin Tomato paste
1 tsp Salt
2 tsp Sugar
1 tbsn Vinegar
100g Butter
2 large onions, sliced
100ml Cream
In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
Melt the butter in a large, hot pot and fry the onions until soft and golden.
Add the Chicken and all the marinade and allow to come to the boil. Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened.
Add the cream and check the seasoning.
Serve with Jasmine Rice and Naan Bread.
For the Naan:
4 cups flour
1/2 tsp Baking Powder
1 tsp Salt
1tbsn Sugar
1/2 cup milk
1 egg
4tbsn Oil
5 tbsn Melted Butter
Pre-heat the oven to the hottest setting you can. (I have a fan-assisted oven that I put on 250 and I switch the grill on)
Sift the flour, salt and baking powder into a large bowl.
Mix the sugar, milk, egg and 2 tbsn of the oil together.
Make a well in the centre of the flour mix and add the fluid.
Mix well and then turn onto a floured surface and knead well.
Add the rest of the oil and continue kneading until the dough is smooth and all the oil is incorporated.
Place back into the bowl, cover and leave to rest for 2-3 hours.
Divide into 8 balls, roll and shape into oval shape with palms of hands.
Bake until puffed and brown.
Brush with melted butter the moment it comes out of the oven.
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Comment by Chris Champion
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Comment by Helen Randell
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So impressed with your Naan! It's something I have wanted to try for a while - and your recipe looks good.
Cheers,
Helen
Comment by Tracy
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Comment by Samantha Elley
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Thanks for posting these recipes.
Sam