Authentic Butter Chicken with Homemade Garlic Naan

Name: Authentic Butter Chicken with Homemade Garlic Naan
Ingredients: chicken breasts; lemon juice; Kashmiri chili powder; salt; Greek yogurt; avocado oil; ground fennel seeds; turmeric; ginger; garlic; garam masala; lukewarm water; yeast; 1 štipka sugar; egg; all-purpose flour; unsalted butter; fresh cilantro; tomatoes; cinnamon; chili; cardamom; cloves; cashew nuts; cream

#chicken#Indian cuisine#butter chicken#ThatDudeCanCook#naan

Enjoy rich and flavorful butter chicken marinated to perfection, served with freshly baked garlic naan bread. This recipe brings restaurant-quality Indian cuisine to your home, featuring tender chicken in a creamy spiced tomato sauce and warm, buttery naan infused with garlic and fresh herbs.

Ingredients extracted via AI

chicken breastslemon juiceKashmiri chili powdersaltGreek yogurtavocado oilground fennel seedsturmericgingergarlicgaram masalalukewarm wateryeast1 štipka sugareggall-purpose flourunsalted butterfresh cilantrotomatoescinnamonchilicardamomclovescashew nutscream

Procedure generated via AI

Trim any fat and sinew from chicken breasts or thighs, then cut the meat into larger cubes.
Make the first marinade by mixing lemon juice, Kashmiri chili powder, and salt. Stir well and let the chicken marinate for 20 minutes.
Prepare the second marinade by combining Greek yogurt, avocado oil, ground fennel, turmeric, grated ginger, garlic, and garam masala. Mix thoroughly. Add the chicken from the first marinade into this mixture, combine well, and marinate for several hours or overnight.
For the garlic naan, dissolve fresh dry yeast and a pinch of sugar in lukewarm water and let it sit for 10 minutes.
Add egg, oil, yogurt, salt, and all-purpose flour gradually to the yeast mixture. Knead the dough well for about 5 minutes until smooth and slightly sticky.
Shape the dough into a ball, place it in a bowl, cover with a damp cloth, and let it rise at room temperature for 40 to 60 minutes.
Once risen, divide the dough into 8 to 10 portions. Roll each piece into a thick cylinder, then flatten to about 0.5 cm thickness.
To prepare garlic butter oil, melt unsalted butter over medium heat, add garlic slices and a generous pinch of salt. Cook for about 3 minutes until fragrant, then remove from heat. Stir in chopped cilantro (or parsley if you prefer) just before brushing the naan.
Heat a pan with a little oil over high heat. Cook each naan for 30 seconds to a minute on each side until bubbling and golden brown.
Arrange the marinated chicken pieces on a foil-lined baking tray without crowding. Broil on high for about 5 minutes until edges are lightly charred.