Butter Chicken and Cheese Naan
Butter Chicken and Cheese Naan
Ingredients
For the Marinated Chicken
- 1 1/2 pounds chicken breast, cubed
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder, or paprika
- 1/2 lemon, juiced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh garlic, grated
For the Butter Chicken Sauce
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 cups tomato puree, or crushed tomatoes
- 1 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon sugar, light brown
- 1/4 cup cashews
- 1 cup heavy cream
For the Cheese Naan
- 1 pound naan dough, prepared, divided into 4-6 balls
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons butter, melted, for brushing
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup all-purpose flour, for dusting
Instructions
- 1
In a large bowl, combine the cubed chicken, yogurt, vegetable oil, cumin powder, turmeric powder, chili powder, lemon juice, grated ginger, and grated garlic. Mix thoroughly until the chicken is fully coated.
⏱️ 10 min
- 2
Heat a large stainless steel pan over medium-high heat. Add the marinated chicken and cook until it is browned and cooked through. Remove the cooked chicken from the pan and set aside in a separate bowl.
⏱️ 15 min
- 3
In the same pan, add the cinnamon stick, cardamom pods, and cloves. Add the butter and let it melt, stirring with the spices.
⏱️ 2 min
- 4
Add the chopped onions to the pan and sauté until softened and lightly browned.
⏱️ 5 min
- 5
Add the minced garlic to the pan and continue to sauté for 1 minute.
⏱️ 1 min
- 6
Pour in the tomato puree or crushed tomatoes. Add the garam masala, salt, and sugar. Stir well to combine.
⏱️ 3 min
- 7
Add the cashews and heavy cream to the sauce. Stir well to combine all ingredients.
⏱️ 2 min
- 8
Use an immersion blender to blend the sauce directly in the pan until it is smooth and creamy. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth, then return to the pan.
⏱️ 5 min
- 9
Add the previously cooked chicken back into the smooth sauce. Simmer gently for 5-10 minutes to allow the flavors to meld.
⏱️ 10 min
- 10
While the butter chicken simmers, take the prepared naan dough and divide it into individual balls. On a floured surface, take one dough ball and flatten it slightly.
⏱️ 5 min
- 11
Place a generous amount of shredded mozzarella cheese in the center of the flattened dough. Gather the edges of the dough around the cheese and pinch them together to seal the cheese inside, forming a new dough ball.
⏱️ 5 min
- 12
Place the cheese-filled dough ball on the floured surface and use a rolling pin to roll it out into a flat, round or oval naan shape.
⏱️ 3 min
- 13
Heat a cast iron pan or flat griddle over medium-high heat. Place the rolled-out naan into the hot pan and cook until it puffs up and develops golden brown spots on both sides, flipping as needed. Repeat for remaining naan.
⏱️ 10 min
- 14
Once cooked, remove the naan from the pan. Brush the hot naan with melted butter and sprinkle with chopped fresh parsley for garnish.
⏱️ 2 min
- 15
Serve the Butter Chicken hot with the freshly made Cheese Naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken and Cheese Naan
For the Marinated Chicken
- 1 1/2 pounds chicken breast, cubed
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder, or paprika
- 1/2 lemon, juiced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fresh garlic, grated
For the Butter Chicken Sauce
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 cups tomato puree, or crushed tomatoes
- 1 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon sugar, light brown
- 1/4 cup cashews
- 1 cup heavy cream
For the Cheese Naan
- 1 pound naan dough, prepared, divided into 4-6 balls
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons butter, melted, for brushing
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup all-purpose flour, for dusting
Instructions
- 1
In a large bowl, combine the cubed chicken, yogurt, vegetable oil, cumin powder, turmeric powder, chili powder, lemon juice, grated ginger, and grated garlic. Mix thoroughly until the chicken is fully coated.
⏱️ 10 min - 2
Heat a large stainless steel pan over medium-high heat. Add the marinated chicken and cook until it is browned and cooked through. Remove the cooked chicken from the pan and set aside in a separate bowl.
⏱️ 15 min - 3
In the same pan, add the cinnamon stick, cardamom pods, and cloves. Add the butter and let it melt, stirring with the spices.
⏱️ 2 min - 4
Add the chopped onions to the pan and sauté until softened and lightly browned.
⏱️ 5 min - 5
Add the minced garlic to the pan and continue to sauté for 1 minute.
⏱️ 1 min - 6
Pour in the tomato puree or crushed tomatoes. Add the garam masala, salt, and sugar. Stir well to combine.
⏱️ 3 min - 7
Add the cashews and heavy cream to the sauce. Stir well to combine all ingredients.
⏱️ 2 min - 8
Use an immersion blender to blend the sauce directly in the pan until it is smooth and creamy. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth, then return to the pan.
⏱️ 5 min - 9
Add the previously cooked chicken back into the smooth sauce. Simmer gently for 5-10 minutes to allow the flavors to meld.
⏱️ 10 min - 10
While the butter chicken simmers, take the prepared naan dough and divide it into individual balls. On a floured surface, take one dough ball and flatten it slightly.
⏱️ 5 min - 11
Place a generous amount of shredded mozzarella cheese in the center of the flattened dough. Gather the edges of the dough around the cheese and pinch them together to seal the cheese inside, forming a new dough ball.
⏱️ 5 min - 12
Place the cheese-filled dough ball on the floured surface and use a rolling pin to roll it out into a flat, round or oval naan shape.
⏱️ 3 min - 13
Heat a cast iron pan or flat griddle over medium-high heat. Place the rolled-out naan into the hot pan and cook until it puffs up and develops golden brown spots on both sides, flipping as needed. Repeat for remaining naan.
⏱️ 10 min - 14
Once cooked, remove the naan from the pan. Brush the hot naan with melted butter and sprinkle with chopped fresh parsley for garnish.
⏱️ 2 min - 15
Serve the Butter Chicken hot with the freshly made Cheese Naan.
⏱️ 1 min