Butter Chicken with Homemade Naan

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Ingredients:

2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks

  • 1/4 cup plain Greek yogurt

  • 6 cloves garlic, minced

  • 2 tbsp fresh grated ginger

  • 3 tsp Garam Marsala

  • 2 tsp cumin

  • 1 tsp Tumeric

  • 1 tsp cayenne pepper, use to your taste

  • Salt and Pepper to taste

  • 2 tbsp olive oil

  • 5 tbsp salted Land O’Lakes butter

  • 1/2 large yellow onion, chopped

  • 1-2 tsp crushed red pepper flakes, use to your taste

  • 1/2 cup tomato paste

  • 1 (14 ounce) can full fat coconut milk

  • 1/2 cup fresh cilantro roughly, chopped

  • steamed jasmine rice and fresh naan

Directions:

1. in a bowl, mix together the chicken, yogurt, 3 cloves garlic, 1 tbsp grated fresh ginger, 2 tsp garam masala, 1 tsp cumin, 1/2 teaspoon turmeric, 1/2 tsp cayenne pepper, and 1 teaspoon salt. Let sit 20 minutes. 

2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 2 tbsp butter and toss to coat the chicken. Remove chicken from heat and set aside.

3. To the skillet, add the 1 tsp of olive oil and onion, cook 3 min, until soft. Add 2 tbsp butter, 3 cloves garlic, 1 tbsp ginger, 1 tbsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, 1/2 - 1 tsp cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add tomato paste, mix and stir for about 3 minutes.

4. Reduce the heat to low. Add 1 cup water and coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens. Stir in 1 tablespoon butter. . Add the chicken to the sauce, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Let simmer about 10 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.

5. Serve the chicken and sauce over bowls of rice with fresh naan.

Katy DavisonComment