Butter Chicken & Naan

Ingredients:

Serves 4

Marinade

• 2 lbs chicken- thigh preferably

• 1/2 cup plain yogurt

• 1 tbsp lemon juice

• ¼ tsp salt

• 1 tsp turmeric powder

• 2 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp kashmiri chili

• 1 tsp fenugreek leaves

• 2 tbsp ginger and garlic paste (freshly grated ginger and garlic combo)

Curry Sauce

• 3 tbsp ghee

• 1 cup tomato sauce or pureed canned tomatoes with no seasoning or added salt

• 1 cup heavy cream

• 1 tbsp sugar

• Salt to taste if needed

• Cilantro to garnish

Instructions:

• Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate at least 3 hours or overnight.

• Heat the ghee over high heat in a large fry pan. Take the chicken out of the marinade just shaking off some marinade but do not wipe. Save the rest of the marinade. Cook chicken for about 3 minutes on each side.

• Add tomato sauce, cream, sugar, and remaining marinade. Turn down to low and simmer until chicken is cooked. Taste and add more salt if needed.

• Serve with basmati rice and naan. Curry loves to sit for a while so this a great make ahead, and keeps very well, even in the freezer.

naan Ingredients:

Serves 4

• 2 1/4 tsp active dry yeast

• 1/2 cup warm water

• 2 tsp sugar

• 3 cups bread flour

• 1/2 tsp salt

• 1/4 cup plain yogurt

• 1/4 cup milk

• 2 tbsp ghee

• 2 cloves minced garlic

Instructions:

• Cissolve yeast and sugar in warm water. Let it sit for 10 minutes until frothy.

• In a large bowl, combine flour and salt. Add yeast mixture, yogurt, and milk. Mix and knead for 8-10 minutes until soft and elastic.

• Cover and let rise for 1 hour until doubled.

• Divide dough into 8 pieces. Roll each into a thin oval.

• Cook on a hot skillet or grill for 1-2 minutes per side until bubbly and charred spots appear. Brush with a garlic and ghee mixture.