How to make butter chicken naan

Butter Chicken with Naan Recipe

Ingredients:

For the Butter Chicken:

- 500g boneless chicken, diced

- 1 cup yogurt

- 1 tbsp ginger paste

- 1 tbsp garlic paste

- 2 tbsp butter

- 1 tbsp oil

- 1 large onion, thinly sliced

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1 tsp garam masala powder

- 1 tsp turmeric powder

- 1 tsp chili powder

- 1 tsp salt

- 2 large tomatoes, pureed

- 1 cup cream

- A handful of fresh coriander leaves, chopped

For the Naan Bread:

- 3 cups all-purpose flour

- 1 tsp salt

- 1 tsp sugar

- 1 tsp baking powder

- 1/2 cup milk

- 1/2 cup water

- 2 tbsp vegetable oil

- 1 egg, beaten

Instructions:

1. To marinate the chicken, mix together the yogurt, ginger paste, garlic paste, and salt in a bowl. Add in the chicken and coat evenly. Cover and refrigerate for at least 30 minutes.

2. For the naan bread, sift together the flour, salt, sugar, and baking powder. In another bowl, mix together the milk, water, oil, and egg. Gradually add in the dry ingredients and mix until you have a smooth dough. Knead for a few minutes until the dough is soft and pliable. Cover with a damp cloth and let it rest for 30 minutes.

3. Preheat the oven to 400°F (200°C). Divide the dough into 8 equal portions and shape each one into an oval or tear shape. Place the naan on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until lightly browned.

4. Heat the butter and oil in a pan over medium-high heat. Add the onions and sauté until golden brown. Add in the cumin, coriander, garam masala, turmeric, chili, and salt. Mix well and cook for 2-3 minutes.

5. Add the tomato puree to the pan and cook until the mixture thickens and the oil separates. Add in the marinated chicken and stir well to coat. Cook for 10-15 minutes or until the chicken is cooked through.

6. Add the cream to the pan and stir well. Cook for another 2-3 minutes, or until the chicken is coated in a creamy sauce. Remove from heat and garnish with fresh coriander leaves.

7. Serve the butter chicken hot with naan bread.
If you want to know about the some other recipe of Indian food or dessert or history of indian food so just let me and enjoy the meal .Enjoy One of the famous dish which is also liked by most of foreigner and foreigner celebraties.

Butter chicken, also known as murgh makhani, is a popular Indian dish that originated in Northern India. Its creation is credited to Kundan Lal Gujral, who ran a restaurant called Moti Mahal Delux in the 1950s.

The story goes that Kundan Lal Gujral invented the dish by combining leftover tandoori chicken with a creamy tomato-based sauce. He then added butter and cream to the dish to make it more decadent and flavorful. The dish was an instant hit among his customers and soon became a signature dish at his restaurant.

Butter chicken quickly gained popularity in India and around the world, and it is now a staple of Indian cuisine. The dish has evolved over the years, with different chefs adding their own twists and variations to the original recipe.

Today, butter chicken is enjoyed by millions of people around the world and remains one of the most popular Indian dishes. Its rich, creamy sauce and succulent pieces of chicken make it a truly delicious and satisfying meal.

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