In a small bowl, stir together the yeast, 1 teaspoon sugar and water. Allow the mixture to sit for about 10 minutes until it becomes bubbly. Whisk in the yogurt and olive oil.
In a large bowl, whisk together the flour, kosher salt, remaining sugar, and baking powder. Pour in the yogurt mixture and use your hands to mix the ingredients all together. The dough will be very wet and sticky at first but continue to mix/knead until it becomes rather soft and pliable. Once it comes together, cover the bowl with plastic wrap and place it in a draft free place for 3-4 hours until it nearly doubles in size.
Dust your counter (or other work place) with flour and place your naan dough onto it. Using a pastry cutter or sharp knife, divide the dough into 6 even portions. Lightly roll each of the dough balls into the flour to help them from sticking. Using a floured rolling pin, roll one of the dough portions into a circle about ¼ inch thick –it’s completely okay if it’s an imperfect circle.
I heated a cast iron skillet in my oven at 400 F. Last time I did this on the stove but decided I did it all in the oven. Carefully pick up one of the rolled out naan and gently lay it in the skillet and cook for about one minute. The dough should start to bubble. After the minute, use tongs/spatula to flip the naan and cook for another 30 seconds to 1 minute. The bread will look blistered and have blackened in a few spots--keep flipping and cooking if it's not brown enough. Brush with melted ghee. You can add garlic if you'd like, too!
For the chicken:
1 lb chicken breast cubed
1 lb chicken thighs cubed
marinate in a mixture of:
Plain yogurt
1 tsp turmeric
1 tsp garlic powder
1 tsp garam masala
1 tbs lemon juice
For the sauce:
3 tbs butter
1 large onion, very thinly sliced
1 small red chili, seeded and diced
1 tbs grated ginger
1 tbs grated garlic
a few whole cloves
1 large can whole Campari tomatoes
Assorted small fresh tomatoes, about ½ lb
2 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
a little cinnamon, to taste
Fenugreek seeds, to taste
1 tsp cumin
1 tsp smoked paprika
1 tsp salt (or more, depending on your taste)
2 cups chicken stock
1 cup whipping cream or half and half
Marinate the chicken in the yogurt and spices for an hour or up to a day ahead. I roasted the chicken in my oven at 400 for about 15 minutes. It will be just barely cooked through and the exterior should brown a bit. They will look bright yellow-orange.
Heat the butter in a large heavy pot (I used a Dutch oven) and add the thinly sliced onion. I took a long time with this—basically melted the onion and got it to a nice nut brown color. Now add the ground spices and keep cooking another 5-10 minutes until everything is super fragrant. Add the ginger, garlic, and chili and keep cooking another 5 minutes. At this point, I added some whole multicolored mini tomatoes that I had to use up, and a whole yellow tomato I had on hand, and the can of whole tomatoes with the juice. Add the stock and simmer for a while until the tomatoes are soft. At this point I hit it with an immersion blender just to get the tomatoes pureed and thicken the sauce. Add the chicken and simmer for 5 minutes. Add the cream and reduce to heat to lowest setting and simmer for another 5 minutes. Serve with rice or naan.
My friends Indian and whenever I eat over his house he has awesome stuff like this. If we ever stop being friends Im still going over his house for dinner.
I just discovered my love for Indian food this year. I grew up, and still live, in Southern California, where Indian food places definitely exist... but it's really all Mexican food, Chinese food, and sushi out here (not that I'm complaining)
My whole family thinks they hate Indian food, but they've never tried it. My wife wont even go in the restaurant with me because she hates the smell. Discovering Indian food has to be one of the best things to happen to me in 2018.
![image showing [Homemade] Butter chicken and naan](130d6629-7b52-5283-a846-9b5937015727.jpg)
TheLadyEve on June 7th, 2018 at 13:03 UTC »
For the naan:
Ingredients:
1 teaspoon active dry yeast
2 teaspoons sugar, divided
¾ cup warm water (around 100F)
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt, more for finishing
1/8 teaspoon baking powder
2 tablespoons melted ghee
2 tablespoons chopped cilantro
In a small bowl, stir together the yeast, 1 teaspoon sugar and water. Allow the mixture to sit for about 10 minutes until it becomes bubbly. Whisk in the yogurt and olive oil.
In a large bowl, whisk together the flour, kosher salt, remaining sugar, and baking powder. Pour in the yogurt mixture and use your hands to mix the ingredients all together. The dough will be very wet and sticky at first but continue to mix/knead until it becomes rather soft and pliable. Once it comes together, cover the bowl with plastic wrap and place it in a draft free place for 3-4 hours until it nearly doubles in size.
Dust your counter (or other work place) with flour and place your naan dough onto it. Using a pastry cutter or sharp knife, divide the dough into 6 even portions. Lightly roll each of the dough balls into the flour to help them from sticking. Using a floured rolling pin, roll one of the dough portions into a circle about ¼ inch thick –it’s completely okay if it’s an imperfect circle.
I heated a cast iron skillet in my oven at 400 F. Last time I did this on the stove but decided I did it all in the oven. Carefully pick up one of the rolled out naan and gently lay it in the skillet and cook for about one minute. The dough should start to bubble. After the minute, use tongs/spatula to flip the naan and cook for another 30 seconds to 1 minute. The bread will look blistered and have blackened in a few spots--keep flipping and cooking if it's not brown enough. Brush with melted ghee. You can add garlic if you'd like, too!
For the chicken:
1 lb chicken breast cubed
1 lb chicken thighs cubed
marinate in a mixture of:
Plain yogurt
1 tsp turmeric
1 tsp garlic powder
1 tsp garam masala
1 tbs lemon juice
For the sauce:
3 tbs butter
1 large onion, very thinly sliced
1 small red chili, seeded and diced
1 tbs grated ginger
1 tbs grated garlic
a few whole cloves
1 large can whole Campari tomatoes
Assorted small fresh tomatoes, about ½ lb
2 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
a little cinnamon, to taste
Fenugreek seeds, to taste
1 tsp cumin
1 tsp smoked paprika
1 tsp salt (or more, depending on your taste)
2 cups chicken stock
1 cup whipping cream or half and half
Marinate the chicken in the yogurt and spices for an hour or up to a day ahead. I roasted the chicken in my oven at 400 for about 15 minutes. It will be just barely cooked through and the exterior should brown a bit. They will look bright yellow-orange.
Heat the butter in a large heavy pot (I used a Dutch oven) and add the thinly sliced onion. I took a long time with this—basically melted the onion and got it to a nice nut brown color. Now add the ground spices and keep cooking another 5-10 minutes until everything is super fragrant. Add the ginger, garlic, and chili and keep cooking another 5 minutes. At this point, I added some whole multicolored mini tomatoes that I had to use up, and a whole yellow tomato I had on hand, and the can of whole tomatoes with the juice. Add the stock and simmer for a while until the tomatoes are soft. At this point I hit it with an immersion blender just to get the tomatoes pureed and thicken the sauce. Add the chicken and simmer for 5 minutes. Add the cream and reduce to heat to lowest setting and simmer for another 5 minutes. Serve with rice or naan.
eThAn_M2005 on June 7th, 2018 at 14:16 UTC »
My friends Indian and whenever I eat over his house he has awesome stuff like this. If we ever stop being friends Im still going over his house for dinner.
jdbrew on June 7th, 2018 at 16:35 UTC »
I just discovered my love for Indian food this year. I grew up, and still live, in Southern California, where Indian food places definitely exist... but it's really all Mexican food, Chinese food, and sushi out here (not that I'm complaining)
My whole family thinks they hate Indian food, but they've never tried it. My wife wont even go in the restaurant with me because she hates the smell. Discovering Indian food has to be one of the best things to happen to me in 2018.