| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
Yield 4 servings
|
Ingredients
Garlic Naan
- 1/4 cup warm water
- 2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 3/4 cup warm milk
- 3/4 cup plain yogurt
- 1/4 cup vegetable oil plus extra for cooking
- 2 cloves garlic minced
- 2 cups flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon Salt
- Butter Chicken
- Assembly:
Butter Chicken Spice Mix
- 1 tablespoon garam masala
- 1 tablespoon fresh grated ginger
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- ½ teaspoon Salt
- ¼ teaspoon black pepper
Butter Chicken
- 6 tablespoons butter divided into thirds
- 2 pounds chicken breasts cut into 1-inch cubes
- 1 yellow onion diced
- 3 garlic cloves minced
- 14 ounces tomato sauce
- 2 cups heavy cream
Assembly
- 1 cup goat cheese
- ¼ cup cilantro chopped for garnish
- Assembly:
- 1 cup Parmesan cheese
- ¼ cup cilantro chopped for garnish
- 1/2 cup Mozzarella cheese
Ingredients
Garlic Naan
Butter Chicken Spice Mix
Butter Chicken
Assembly
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Instructions
How to Active the Yeast for the Flatbread:
- In a large bowl combine the water, sugar and yeast. Let sit until the mixture begins to bubble on top.
How to Make the Spice Mix
- While your yeast is activating, in a small bowl combine all the ingredients and stir to combine. Set aside.
How to Prepare the Flatbread:
- In the same bowl as the water mixture, add the milk, yogurt, oil, minced garlic, flower, baking powder and salt. Mix until the dough comes together with your hands.
- Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
- Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature until doubled in size.
How to Make the Butter Chicken
- While your flatbread is rising, melt one third the butter in a large skillet over medium-high heat. Once melted add the chicken and brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through.
- Add the second portion of butter in the pan over medium heat. Add the onion and garlic; cook until translucent. Add spice mix. Stir to combine and allow the spices to infuse into the onions. Then add the tomato sauce.
- Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer on low heat until the chicken is thoroughly cooked, Stir in the remaining butter, and season with salt and pepper, to taste.
Making the Flatbread
- While the chicken is simmering, divide the dough into equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 1/8-inch thick. Repeat with remaining dough.
- Heat a large skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the oil.
- Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
- Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan
How to Assemble
- Lay Naan on a plate. Using a ladle spread butter chicken on top leaving a 1 inch crust. Sprinkle with cheese and cilantro. Enjoy!
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