Butter Chicken (or Cauliflower) and Homemade Naan Recipe

Butter Chicken (or Cauliflower) and Homemade Naan Recipe

If you like what you see please repost, tag @amars.kitchen and #amarshomemadetakeaway

Ingredients 

Butter Chicken (or Cauliflower) 

3 Chicken Breasts (or Cauliflower)(Diced into 1.5 inch cubes)

1 White Onion (finely chopped)

1tsp Tumeric Powder

1tsp Chilli Powder (more if you like it hot!) 

1/2 tsp chilli flakes (more if you like it hot)

1tsp Salt

1tsp Coriander Powder

1.5tsp Garam Masala

150ml Double Cream

25grams Butter

2tsp Tomato Puree

1tbsp Philadelphia or equivalent (trust me!) 

2tbsp Sunflower or Rapeseed oil 

1 bayleaf

1tsp mustard seeds

Naan

1/2packet 7 g sachet of dried yeast

1tsp honey

50grams unsalted butter

250grams strong white bread flour , plus extra for dusting

3tbsp low-fat natural yoghurt

1tbsp mustard seeds

1pinch of salt

Method 

Mix all dry naan ingredients together and then add melted butter, bring together until the mix resembles a crumble, now add the yoghurt and mustard seeds and mix vigorously until it forms a wet dough (but this will help get that perfect soft airy naan) cover with a cloth and let this prove whilst you prepare the curry

Mix 1/2 of all dry butter chicken ingredients together with 1tbsp of oil and rub into chicken or Cauliflower. Leave to marinade as long as you can (ideally 30-60mins) 

In a pan add oil and mustard seeds and heat until you start to hear the seeds popping, now add your bayleaf and onions and sweat down until almost transparent, then add remaining dry ingredients, now add butter and tomato puree and let simmer for 5 mins

In a slightly oiled pan cook your chicken for 5 mins either side or until browned well on all sides and leave on a low heat. Once cooked add your wet masala mix to the pan and mix well, now add your cream and Philadelphia and stir through. Let simmer on a medium heat for 10 mins and then turn off and cover and let sit whilst you cook your naan

Remove the dough from your bowl onto a well floured worktop and knead out, equally cut 8 portions and with your fingers (you can roll if you prefer a uniform naan) shape the naans and keep them well dusted with flour to avoid sticking together

Place a griddle pan on a medium to high heat and when ready place 2 naans at a time and cook for 3 mins either side, immediately remove and butter (generously if your like me) Wrap the cooked naan in a cloth to keep the crispiness and keep warm whilst you cook the other

Serve and Enjoy! @amars.kitchen #amarskitchen #amarshomemadetakeaway #butterchicken #buttercauliflower #indianfood #indiantakeaway