...it would be Indian Butter Chicken and Naan. We've been trying to perfect our recipe for the past year and half and I think we've got it right. You may have a hard time finding garam masala. We have it at our supermarket but you might need to go to an Indian grocery.
Butter Chicken (serves 6)
Total time: overnight plus 45 minutes
1/2 cup natural yogurt (plain, unsweetened)
1 tablespoon lemon juice (I always forget this or don't have it, so if you leave it out it's no big deal)
1 tsp turmeric
2 tsp garam masala powder
1/2 tsp cayenne pepper (or hot chili powder, whatever they call it where you live)
1 tsp ground cumin
2 tsp ginger (I use already minced ginger from a jar)
2 cloves garlic (or 2 tsp minced garlic)
1 lb (500 g) chicken thighs, cut into bite sized pieces
3/4 cup roasted cashews
4 tablespoons butter
1 tablespoon oil
1 large onion (or 3 small)
1 tsp ground cardamon
1 cinnamon stick
1 bay leaf
3 tablespoons sweet paprika
2 tsp salt
1 can diced tomatoes
1/2 cup chicken stock
1 cup heavy cream
1) Combine yogurt, lemon juice, turmeric, garam masala, cayenne pepper, cumin, ginger and garlic. Add chicken pieces and mix. Refrigerate overnight.
2) Place cashews in a blender pr food processor and grind until it resembles a fine powder.
3) Heat the oil and butter in a pan, add the onion and cardamon, cook until onion is soft.
4) In blender or food processor combine cooked onion mixture, canned tomatoes (the whole can, including the juice), paprika, salt and chicken stock. Process until smooth.
5) In a large pan, combine chicken and excess marinade, ground cashews, tomato and onion puree, cinnamon stick and bay leaf.
6) Heat over medium until bubbling and then reduce to simmer until chicken is cooked through (about 15-20 minutes, this is a good time to start cooking your naan)
7) Add cream and cook over low heat another 10 minutes
8) Remove the cinnamon stick and bay leaf. Serve over rice with naan on the side
Naan (makes 12)
Total time: 3 hours (including rising time)
1 1/2 cup lukewarm water
1 pkg (2 1/4 tsp) active dry yeast
4 cups flour
2 teaspoons salt
2 teaspoons sugar
1/4 tsp baking soda
4 tablespoons of oil
5 tablespoons plain yogurt
butter or ghee for brushing
flour for rolling
1) In a small bowl combine water and yeast, let sit until dissolved
2) In a large mixing bowl combine flour, salt, sugar, baking soda
3) Drizzle in oil and yogurt and mix with your hands or wooden spoon
4) Slowly add yeast and water mixture and combine. Knead until fully combined.
5) Coat with a small amount of oil and return to the mixing bowl. Cover with a damp towel and allow to rise in a warm place until doubled in size (about 2 hours)
6) Preheat oven to 500 degrees F, or use the grill / broil setting.
7) Dust a clean counter with flour and turn out the dough, cut into 12 equal portions and return balls of dough to the bowl (you may need to flour them a bit so they don't all stick together). Cover with towel so the dough don't dry out while you are working.
8) Remove one portion of dough at a time and roll out into a rectangle, keep it thin (under 1/4 inch)
9) Roll out as many naan as will fit onto your baking stone or baking sheet, brush each with oil and cook for about 3-5 minutes, until the brown on the top. They might puff up as well.
10) Remove from the oven and brush with butter or ghee. Continue until you have cooked all your naan.
Enjoy!
Butter Chicken (serves 6)
Total time: overnight plus 45 minutes
1/2 cup natural yogurt (plain, unsweetened)
1 tablespoon lemon juice (I always forget this or don't have it, so if you leave it out it's no big deal)
1 tsp turmeric
2 tsp garam masala powder
1/2 tsp cayenne pepper (or hot chili powder, whatever they call it where you live)
1 tsp ground cumin
2 tsp ginger (I use already minced ginger from a jar)
2 cloves garlic (or 2 tsp minced garlic)
1 lb (500 g) chicken thighs, cut into bite sized pieces
3/4 cup roasted cashews
4 tablespoons butter
1 tablespoon oil
1 large onion (or 3 small)
1 tsp ground cardamon
1 cinnamon stick
1 bay leaf
3 tablespoons sweet paprika
2 tsp salt
1 can diced tomatoes
1/2 cup chicken stock
1 cup heavy cream
1) Combine yogurt, lemon juice, turmeric, garam masala, cayenne pepper, cumin, ginger and garlic. Add chicken pieces and mix. Refrigerate overnight.
2) Place cashews in a blender pr food processor and grind until it resembles a fine powder.
3) Heat the oil and butter in a pan, add the onion and cardamon, cook until onion is soft.
4) In blender or food processor combine cooked onion mixture, canned tomatoes (the whole can, including the juice), paprika, salt and chicken stock. Process until smooth.
5) In a large pan, combine chicken and excess marinade, ground cashews, tomato and onion puree, cinnamon stick and bay leaf.
6) Heat over medium until bubbling and then reduce to simmer until chicken is cooked through (about 15-20 minutes, this is a good time to start cooking your naan)
7) Add cream and cook over low heat another 10 minutes
8) Remove the cinnamon stick and bay leaf. Serve over rice with naan on the side
Naan (makes 12)
Total time: 3 hours (including rising time)
1 1/2 cup lukewarm water
1 pkg (2 1/4 tsp) active dry yeast
4 cups flour
2 teaspoons salt
2 teaspoons sugar
1/4 tsp baking soda
4 tablespoons of oil
5 tablespoons plain yogurt
butter or ghee for brushing
flour for rolling
1) In a small bowl combine water and yeast, let sit until dissolved
2) In a large mixing bowl combine flour, salt, sugar, baking soda
3) Drizzle in oil and yogurt and mix with your hands or wooden spoon
4) Slowly add yeast and water mixture and combine. Knead until fully combined.
5) Coat with a small amount of oil and return to the mixing bowl. Cover with a damp towel and allow to rise in a warm place until doubled in size (about 2 hours)
6) Preheat oven to 500 degrees F, or use the grill / broil setting.
7) Dust a clean counter with flour and turn out the dough, cut into 12 equal portions and return balls of dough to the bowl (you may need to flour them a bit so they don't all stick together). Cover with towel so the dough don't dry out while you are working.
8) Remove one portion of dough at a time and roll out into a rectangle, keep it thin (under 1/4 inch)
9) Roll out as many naan as will fit onto your baking stone or baking sheet, brush each with oil and cook for about 3-5 minutes, until the brown on the top. They might puff up as well.
10) Remove from the oven and brush with butter or ghee. Continue until you have cooked all your naan.
Enjoy!
