Ingredients: |
Ingredients: For chicken:
2 chicken breasts, cut into bite-sized pieces
2 tbsp Garam Masala
1/2 tsp (or to taste) cayenne pepper
1 lime, juiced
4 cloves garlic, minced
1 tsp salt
1 tsp pepper
4 tbsp butter
2 cups diced tomatoes
1 can tomato sauce
1 onion, diced
1/2 cup heavy cream
1 bunch cilantro
For naan:
Buy it from grocery store, or use this recipe to make it at home; always serve warm.
1 1/4 cups flour
1 tsp salt
3 garlic cloves, chopped
1 tsp dry active yeast
2 tsp honey
3-4 ounces (1/2 cup) warm water
4 tbsp plain yogurt or sour cream
1 tbsp oil
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Directions: |
Directions:For butter chicken:
1. Combine first 7 ingredients in a bowl and let marinate at least 30 minutes, but ideally overnight.
2. When chicken is ready, melt the 4 tbsp of butter in a deep pan, and saute the onions until tender.
3. Add the chicken, and cook until done, about 10 minutes.
4. Add tomatoes and tomato sauce, and let simmer for 30 minutes.
5. Remove from heat, stir in the cream, and serve on top of rice, preferably with some garlic naan.
6. Sprinkle cilantro on top for a delicious Indian meal!
For garlic naan:
1. In a bowl, combine flour, salt, garlic and yeast.
2. Add honey, warm water, yogurt, and oil, and stir until combined.
3. Knead until dough comes together and away from the sides of the bowl.
4. Place ball of dough inside an oiled bowl and let rise in a warm place covered with a towel for 1-2 hours.
5. Turn dough out onto a lightly floured surface and knead to let a bit of air out.
6. Divide dough into 8 balls, and let sit for 5 minutes.
7. Press each ball into a teardrop shape, and place on a skillet set to medium heat to cook both sides.
8. Brush with butter, and sprinkle with cilantro and garlic. Serve warm and enjoy! |
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