Butter Chicken & Cheese Naan
Butter chicken (or murgh makhani) and cheese naan are two favourites of Indian cooking, often served together for a full, deeply flavourful meal.Together they make a rich plate of food, where the creamy butter chicken sauce meets the soft, savoury cheese naan. It is a popular pairing in Indian restaurants, loved for the balance it strikes between heat, creaminess and melting cheese.
Ingredients
Butter chicken
- 500 g chicken breast
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp chilli powder
- 1 tsp salt
- 1 onion
- Unsalted butter
- 500 g chopped tomatoes
- 1.5 tbsp white vinegar
- 4 tbsp sugar
- 2 tsp garam masala
- 50 g creme fraiche
Cheese naans
- 160 ml warm water
- 2 tsp sugar
- 1.5 tsp yeast
- 250 g flour
- 0.5 tsp salt
- 0.25 tsp bicarbonate of soda
- Butter
- Herbs
- Cheese (Laughing Cow)
Method
Butter Chicken
- Roughly cut the chicken into cubes.
- Marinate the chicken with the minced garlic, minced ginger, chilli powder and salt.
- Leave to rest for 20 minutes.
- Fry in a pan with oil until about 90% cooked through.
- Set aside.
Sauce
- Chop the onion and brown it in the same pan.
- Add a good big spoonful of butter.
- Add the tomatoes.
- Add 3 glasses of water.
- Add 1 tbsp of minced garlic.
- Add 1.5 tbsp of white vinegar.
- Add 2 tsp of garam masala.
- Add 1 tbsp of chilli powder.
- Let the sauce simmer gently for 15 minutes.
- Blend the sauce.Then pass it through a fine sieve.Low heat.Add 80g of butter.Add 50g of creme fraiche.Add the chicken.
- Blend the sauce.
- Then pass it through a fine sieve.
- Low heat, add 80g of butter.
- Add 50g of creme fraiche.
- Add the chicken.
Cheese Naans
- In a bowl, pour in 160ml of warm water and 2 tsp of sugar. Mix.
- Add the yeast to activate it and leave to rest for 15 minutes.
- In a bowl add 250g of flour, 0.5 tsp of salt, 0.25 tsp of bicarbonate of soda and 1 tbsp of oil.
- Add the yeast mixture to the flour, combine and work the dough for 6-7 minutes.
- Leave the dough to rest and rise for at least 1 hour 30. It should double in volume.
- Then work the dough again briefly and shape it into a log.
- Cut it into 8 equal pieces and roll each one into a ball.
- Cover and rest the dough balls for 15 minutes.
- Roll each ball out to 20cm x 13cm with a rolling pin, place a piece of Laughing Cow in the middle, seal the dough back up and roll it out again.
- Cook them in a pan, 1 minute on each side.
- Brush the naans with a mix of melted butter and grated garlic.
