Butter Chicken
BUTTER CHICKEN WITH HOMEMADE GARLIC NAAN WITH DARK MEAT CHICKEN, BASMATI RICE, AND CILANTRO
PREP TIME: 20Minutes/ COOK TIME: 120 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1300/ Protein 52g
DIFFICULTY LEVEL: HardINGREDIENTS: 2.5 Cups of Flour, 1 Cup Plain Yogurt, 2 TBSP Garlic Powder, Cilantro, 2 TBSP Garam Masala, 2 TBSP Curry Powder, 1/4 Cup Tomato Paste, 1 Cup Cream Sauce, 2 TBSP Vidalia Onion Paste, 2 TBSP Chicken Bouillon Paste, Diced Skinless Dark Meat Chicken, 4 TBSP Instant Yeast, 1/2 Cup Basmati Rice
Step 1: Start Prep and Mix Dough
Wash and dry produce
In a large bowl, whisk together 1 Cup and 2 TBSP of flour, 1 TSP of yeast, 1/2 TSP of sugar, 1/2 TSP of salt and pepper
Add 1/8 Cup of yogurt, 1/4 Cup warm water, and 1/2 TBSP of oil
Stir until just combined, and dough is sticky
Sprinkle 2 TBSP Flour over a clean surface
Place dough on floured surface, and shape into a ball
Step 2: Knead and Proof Dough
Hold dough with one hand and firmly press down and away with the other, then fold dough over itself. Repeat until dough is smooth an surface has a slight shine
Approximately 10 minutes
Reshape dough into a ball, and return to bowl
Cover with a clean, damp kitchen towel and set aside in a warm location, until doubled in size. 1.5 hours
Tip: place covered bowl on top of the fridge or on stovetop with 200 degree preheated oven to create the perfect warm environment
Step 3: Cook Rice and Finish Prep
Once dough has doubled in size, in a small pot combine rice, 3/4 cups of water, and 1/4 TSP of salt and pepper
Bring to a boil, then reduce heat to low
Cook for 15 minutes
Keep covered off heat unti ready to serve
While rice cooks, place 1 TBSP of butter, and half of the garlic powder in a small microwave safe bowl
Microwave for 30 seconds. Stir to combine
Roughly chop cilantro
Step 4: Start Butter Chicken
Pat chicken dry with paper towels
Heat a drizzle if oil in a medium pan over medium heat
Add chicken in a single layer, and season with 1/4 salt and pepper
Cook for 8 minutes
Add garam masala, curry powder and remaining garlic powder to pan with chicken
Cook for 30 seconds
Step 5: Finish Butter Chicken
Stir in tomato paste, Vadila Onion Paste, and bouillion paste until combined
Add cream sauce, and 3/4 cup of water
Cook for 3 minutes
Add 1 TBSP butter and 1/4 TSP sugar
Cook for 1 minute
Reduce heat to low, cover to keep warm until ready to serve, stirring occasionally
Step 6: Cook Naan
Once Naan has doubled in size, transfer to clean work surface
Halve dough, and reshape each piece into a ball
Using palm of hand, gently flatten each ball. Using a rolling pin, roll out each flattened dough ball into round, about 7 inches wide, and 1/4 inch thick
Heat a large drizzle of oil in a large heavy bottomed pan over medium heat
Carefully add one dough round at a time in pan
Cook for two minutes per side
Transfer to cutting board
Step 7: Finish and Serve
Brush Naan with garlic butter, quarter
Fluff rice with fork
Divide rice between shallow bowls
Top with butter chicken
Drizzle with yogurt, and Garnish with cilantro
Serve with garlic naan
