#Butter chicken naan how to#
Serve the curry with the warm naan breads alongside.2021 Edit: I've struggled with how to handle the fact that this recipe is the highest earner on my site, and a recipe from a culture that isn't mine.
Season to taste with salt and pepper, then add the sugar. Stir in the salt, crushed fenugreek leaves and garam masala. To finish the curry, add the finely chopped ginger, chillies and cream and simmer for a minute or so longer, taking care to keep the heat low so the sauce does not split. You might need to turn the bread to make sure it colours on both sides. Place the naan breads on the preheated baking tray and bake for 4–5 minutes, or until they are starting to brown on both sides. Gently stretch out the circles of dough to form the traditional teardrop shape, or, alternatively, roll them into 10cm/4in circles. Divide the dough into 8 equal pieces and roll out each one on a lightly oiled surface into a circle about 9cm/3½in in diameter. To cook the naan breads, pour the oil over the rested naan dough and turn it a few times so it is evenly coated. Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, until the chicken is cooked through and the sauce turns glossy. When the sauce is thick and glossy, add the chicken pieces and sieve in any roasting juices.Īdd about 200ml/7fl oz water (depending on how thick you prefer your sauce) and simmer for 3-5 minutes. It should slowly begin to thicken.Ĭut the cooked chicken into bite-sized pieces (the chicken does not need to be completely cooked at this point as it will continue to cook in the sauce). (Pass it through a sieve to obtain a really smooth purée.) Put the purée in a clean pan, add the chilli powder and simmer for 12-15 minutes. Pick out the larger spices, then blend the sauce with a hand-held blender until smooth. Simmer for about 10 minutes over medium heat until the tomatoes have broken down. Cover the bowl with a damp cloth and leave to rest for 15 minutes.įor the sauce, place the tomatoes in a pan with 125ml/4fl oz water, the grated ginger, garlic, cardamom, cloves and bay leaf. In a separate bowl, whisk together the milk, sugar and half the beaten egg, then add this to the flour mixture and knead lightly until it comes together to make a soft dough (take care not to overwork the dough). Meanwhile for the naan bread, mix the flour, baking powder and salt together in a large bowl. You may need to turn the pieces halfway through cooking to ensure they brown evenly on both sides. Smear the cut chicken with the marinade, cover with cling film and set aside in the fridge for 10 minutes.Ĭook the chicken in the marinade in the oven for 15 minutes. Mix all the marinade ingredients together in a deep ovenproof dish. Preheat oven to 220C/200C Fan/Gas 7.Place a baking tray in the oven to heat up.įor the marinade, make small cuts all over the poussin or chicken pieces with a sharp knife to help the marinade penetrate.
2 tsp dried fenugreek leaves, crushed between your fingertips.5cm/2in piece of fresh root ginger, peeled, half grated and half finely chopped.1 free-range egg, beaten (you will only need half the egg).2 x 750g/1lb 10oz free-range poussin, skinned and spatchcocked (alternatively use 800g/1lb 12oz chicken thighs, each thigh halved)įor the naan bread (makes 8 small naan breads).
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