Simple Indian Butter Chicken and Naan Bread Recipe

There’s a whole-lotta-home-cooking going on at Chez Wright.

The UK, and a lot of Planet Earth, have effectively been on lockdown the last few months, which means many of the take-out meals we normally enjoy as a family haven’t been available at a click of a finger (or rather ‘button’).

Apron well and truly back on it was time to take on a firm family fakeaway favourite…

This recipe serves 3-4 people when using approx 750g of chicken – as I do not eat meat I adapted the recipe to include halloumi cheese in a separate pan  – the sauce stretches to include one no-meat portion also if only 3 chicken breasts are used. 

Simple Indian Butter Chicken with Naan Bread Recipe (serves 3-4 depending on portion size)

You will need:

3-4 x Skinless Chicken Breasts approx. 750g-1kg in total (I use free-range)

8 x level teaspoons of Frozen Crushed Garlic (you can of course use fresh if you prefer)

4 x tablespoons of Greek Natural Yogurt

4 x tablespoons of Extra Thick Double Cream

1 x teaspoon of Freshly Ground Blackpepper

1 x teaspoon of Ground Paprika

1/2 x teaspoon of Chilli Powder

1/4 x teaspoon of Ground Cinnamon

8 x tablespoons of Vegetable Oil

3 x Onions (peeled and chopped)

1/2 x teaspoon of Ground Fenugreek

1/2 x teaspoon of Garam Masala

1/2 x teaspoon of Salt

1 x large tin of Peeled Plum Tomatoes (drain the tin – there should be approx. 4 x tomatoes inside)

35 grams of Butter

 

Instructions:

Step 1: Place the garlic, yogurt, cream, blackpepper, paprika, chilli powder, cinnamon and 2 tablespoons of the vegetable oil into a large bowl and stir well until mixed thoroughly.

 

Step 2: Add the diced chicken breasts to the mixture (marinade) and mix ensuring the chicken is coated thoroughly and consistently.

Step 3: Cover the bowl with a lid, or cling film and refrigerate for about 1 hour – you can leave longer (overnight if you are prepping way in advance).

Step 4: In another large bowl combine the flour, baking powder and salt. In a smaller bowl put the yeast and 1 tablespoon of warm water – leave to dissolve.

Step 6: Make a well in the centre of the dry ingredients and pour into it the vegetable oil, yogurt, milk and a tablespoon of warm water. Then add the yeast mixture.

Step 7: Mix the ingredients (I use an electric mixer with dough attachments)  until a soft dough ball forms – if it doesn’t come together after a minute or two then add some more water – start with one teaspoon and keep adding a little more at a time until it comes together (take this slowly as not to over moisten).

Step 8: Knead the dough for approx. 10 minutes until soft, smooth and stretchy.

Step 9: Cover the bowl containing the dough ball with cling film and place in a warm place for a minimum of 30 minutes, this can be longer – up to 4 hours if needed.

When ready to cook!

Instructions:

Step 1: Blend a tin of drained peeled plum tomatoes until smooth.

Step 2: Pre-heat the oven (ready for the naan bread)

Step 3: In a large pan (I use a wok) add the remaining oil and chopped onions and heat gently for approx 5-8 minutes – until they soften and start to go a golden colour (remember to stir occasionally).

Step 4: Add the Salt, Ground Fenugreek and the Garam Masala and continue to fry for about 2 minutes.

Step 5: Pour in the blended tomatoes and mix thoroughly – continue to cook for approx. 5 minutes. Then add the butter. Turn to low and leave to simmer gently.

Step 7: Remove dough ball and separate into 4 evenly sized balls – the roll out to a oval shape or stretch out using your hands.

Step 7: Pop naan into pre-heated oven for approx. 10-12 minutes at 180 degrees (fan oven)

Step 8: Add the marinated chicken (including any marinade left in bowl) and start to simmer. Cook for approx 12-15 minutes, stirring occasionally.

Step 9: While the butter chicken in still simmering remove the naan breads from the oven:

Step 10: Once the chicken is thoroughly cooked (check by cutting a handful of pieces in half) remove from heat and serve with the warm naans!

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practice makes perfect!