About the Recipe
Looking for the perfect healthy Indian dinner? Then we have got your covered! This Butter Chicken & Garlic Naan tastes like a dream and has no nasties in it... a win win if we do say so ourselves! Get cooking!
For the butter chicken:
4 tablespoons olive oil
1 large onion, diced
4 garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon ground cardamom
1 teaspoon ground coriander (cilantro)
1 teaspoon ground cumin
½ teaspoon paprika
1–2 pinches of cayenne pepper (optional)
1 teaspoon ground turmeric
3 tablespoons tomato paste
1 x 400ml tin coconut cream
1 x 400ml crushed tinned tomatoes
700 g (25 ounces) chicken thigh fillets, cut into bite-sized pieces
Coriander, to serve
Brown rice, to serve
For the garlic naan:
2 cups whole wheat flour (plain flour is also fine)
1 tsp sugar
1 tsp instant yeast
1/2 tsp baking soda
1/2 cup lukewarm water
3 tbsp greek yoghurt
For the garlic topping:
1 garlic clove
4 tbsp olive oil
1 tbsp fresh chopped parsley
Heat 4 tablespoons of the olive oil in a large saucepan over medium heat.
Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add seasoning, coconut milk, tinned tomatoes and and mix well.
Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
In the meantime, make the garlic naan. Mix the garlic naan ingredients together and kneed until a dough forms.
Let it rest in a covered bowl for 1 hour (or longer).
Roll the dough into 8 flat breads brushing each side with the garlic topping.
Fry on a hot frypan, flipping the bread after 2 mins on each side or when bubbles form.
Serve hot with brown rice, the sauce topped with coriander.