Butter chicken with naan

Ingredients for 4 portions

• 700 gChicken thigh fillet, in bite-sized pieces
• 100 gCurd, for the marinade
• 2 tbspGinger-garlic paste
• 1 tbspKashmiri chilli powder
• 1 tspGaram masala
• ½Lemon (nimbu), juice
• to tasteSalt
• 1 tbspRefined oil
• 4 tbspButter
• 6Tomatoes, roughly chopped
• 20 gCashew nuts
• ≈ 300 mlWater
• 1 tspSugar
• 100 mlFresh cream
• 1 tspKasuri methi

On the side

• 6Plain naans
• 1 tbspButter, melted, for the naans

Method

1. Mix the chicken with the marinade curd, half the ginger-garlic paste, a third of the Kashmiri chilli powder, half the garam masala, the lemon juice and salt.
2. Cover and leave the chicken to marinate in the fridge for at least 45 minutes.
3. Meanwhile, put the tomatoes, cashews, the rest of the ginger-garlic paste and the water in a pan. Simmer, covered, until the tomatoes are completely soft, about 15 minutes.
4. Let the tomatoes cool a little, then blend them to a smooth purée.
5. Heat the oil with a quarter of the butter in a kadai on high heat. Sear the chicken in batches until browned with a few charred spots and just cooked through, 8–10 minutes. Lift it out.
6. Melt the rest of the butter in the kadai, stir in the rest of the Kashmiri chilli powder and, straight away, the tomato purée. Simmer, stirring now and then, until thick and glossy, about 10 minutes.
7. Return the chicken with its juices, stir in the fresh cream, sugar and the rest of the garam masala, and crush the kasuri methi over. Simmer gently for 5 minutes and check the salt.
8. Meanwhile warm the naans on a hot tawa, about 30 seconds a side, and brush them with the melted butter.
9. Serve the butter chicken hot with the naans.

More recipes

• Chicken curry with steamed rice1 h
• Chicken biryani with raita1 h 20
• Chicken tikka masala with naan55 min
• Kadai chicken with roti1 h 05