Restaurant Style Butter Chicken With Homemade Garlic Naan

What's up dude? Let me start by saying that I love Indian food and I plan to do more on this channel. If you're like me, you also love Indian food, so a great place to start is with

butter

chicken

. of the most popular Indian curries in the world and today I am going to show you how to make one with some

garlic

naan

for dipping, you must have it if you ask me and as always my friends there is no time to waste. Now come on, today I am using

chicken

breast for this

butter

chicken, if you want to use thighs you can go ahead, they will be just as good.

Turns out I like breasts better for this curry. I'm going to start by trimming some of the Fat off of this breast if necessary and I'm going to remove these little pieces from here as well and then I want to cut them into nice big cubes. I don't want a tiny piece of chicken in my curry so something like this so you get a nice piece of chicken every time you take a bite and with the tender same thing just cut them into big cubes. I'll also remove that little tendon that's in the tender. Our chicken will receive two marinades, the first is lemon juice.

This beautiful cashmere. chili powder which I love and a little good old fashioned salt. I'm just going to give this all a good mix and let these ingredients work their magic for about 20 minutes first for the second marinade that we'll use. some Greek yogurt, some neutral oil which is just avocado oil, ground fenugreek turmeric, as well as some ginger and

garlic

which I just ground to a fine paste with my fancy handy little thing. I don't know what it is, but it's amazing and cool. masala all your spices for the second marinade are now getting colorful here Yum Yum Yum the oil and the yogurt and just mix it all together again making sure to distribute those spices oh I can't tell you how good this already smells my friends when it's raw the chicken makes you hungry, you know it's going to be good at this point, the ginger and garlic are also going to add, give it a mix, let the garlic and ginger come into the chat and now hurry up and wait, we marinate for a couple of hours at least, and if you have the foresight and divine patience, do it the day before.

A full 24 hour marinade would be amazing for 12 hours overnight would be the next best thing, but if you only want to do it for an hour or two it will still be that way. amazing, right now if you ask me you can't have great butter chicken without an amazing fluffy garlic

naan

, if you want to make rice with this go ahead I'll put a video in the corner right now to see how to dip it. The garlic knot in curry is a beautiful experience and I recommend it to everyone. The recipe will be in the description, but we're starting with warm water, active dry yeast, a pinch of sugar to give the yeast a snack.

Now we'll give you some. mix and let it sit for about 10 minutes, now we add an egg, a little oil, this is just avocado oil, but you can use another type of oil and a little yogurt mixture, all together just add a little salt to all-purpose flour and it gives it a good mix, so I'm going to take a bunch of my flour and make a little well here in the center, so I'm going to pour my wet ingredients into that little well that I just made, it's kind of scary, there's a chamber , we are screwed.

Yes, and what I'm doing now is adding flour from this little well to the mixture. I need to make my well a little bigger, all good, we'll keep working on it and you'll see your little well start to grow. thicken, you can also do this in a bowl. I just like doing this. I think it's fun. Oh, there's a gap at the end. It always works if you have a KitchenAid or a stand mixer. You can use that too, you can see. Now it's really starting to thicken. I'm just adding a lot more flour. Now I'll switch to this little dough scraper.

I'll start throwing in a lot more flour and eventually this will turn into a kneading process. I'm going to start gathering the dough and scraping it down as I go and you want to knead this now and here we go, our dough has really come together. I'm just kneading it a little bit so it's nice and smooth. slightly sticky to the touch, but it doesn't really stick to your hands much and there we go my friend, just about five minutes of kneading and I'm just going to create a little bit of tension on the top by pulling from the top down. down like this and we make a little ball like this and put it in a bowl and cover it with a warm, damp kitchen towel for 40 minutes to an hour, depending on how hot your kitchen is.

Just leave this at room temperature for our naan has been fermenting for about an hour and I'll drop it onto a lightly floured work surface so it doesn't stick. Now I'm going to roll it out into a little rough log that you can make these not as big or as small as you want. I'll make about 10 from here, split them up if some were a little bigger or a little smaller. Everything is fine, in fact, I think I have one, two, three, four, five, six, seven eight. That's great, they'll be big, it looks like a cute little pillow, right?

And all we have to do now is roll it out until it's about a quarter of an inch thick, which sounds fine to me. It has a nice irregular shape like it shouldn't be. is ready for the pan before cooking the naan we need to prepare the garlic butter so in a small pot over medium heat I will just add unsalted butter, when the butter melts we will add some slices of garlic and a big pinch of salt during about three minutes with the butter, turn it off and let it cool. We're going to add some herbs to this in a minute, but not until we cook the naan.

I just brought it in very lightly. greased pan over high heat, put your naan in after just 30 seconds, we're going to flip it over to cook really quickly and you can see it's starting to bubble. Now, that it's cold, let's go for another 30 seconds and it's totally done at this point. I'm going to add my cilantro to the garlic butter at the last minute. If you don't like cilantro, if it tastes like soap, try parsley or another herb of your choice, it will be fine. We just spread it with our garlic butter and I'll do it. cook everything you don't and then just layer them like this on top of each other Happy Days, my friends, when your chicken is done marinating, it's time to cook it well, you can do this in a pan, but I'm going to do it. under the broiler to get some of that spicy flavor.

I'll put it on a baking sheet lined with aluminum foil. I'll spread it out well so we don't have big clumps of chicken that steams and doesn't brown. just a little bit like that is perfect. I can't tell you how good this chicken smells. I can't wait until it's cooked. My grill is on high heat. I'm going to stick this chicken down there and we're going to keep it. Look at it carefully, what we don't want to do here is overcook, the chicken should end up in the sauce and that's it, everything will be fine. We spent about five minutes under the broiler and what I wanted were these little charred bits that I got here.

I wish there was a little more of that, but my brother is not that powerful, but this is fine for tomatoes. I chose these little sugar bombs. Tomatoes, why did I do this? Because these are the best tomatoes I can find. in November in the United States, if this were the summer season, I would use a different type of tomato, these are very sweet and will make a really excellent sauce; However, if you can't find them, simply use another type. of tomato will work fine, and what we're going to do is make some tomato puree with these tomatoes, so I'm just going to throw them all into a blender, hit the lid, and blend them as simply as possible. a little thick.

I did this for about 10 seconds to make this curry sauce. I'm turning a pan over low to medium heat and we add a cinnamon stick and a chili that I just chopped up a little. to release its heat, a few cardamom pods and a couple of pieces of cloves. Now I know what you're thinking. Many of you do not have these spices. You can skip this step and go to the next step if not. We don't have these, but we're trying to be pretty authentic with this butter chicken, so we're starting with this. They have already been toasted for about four or five minutes.

At this point, we add our butter, which is just unsalted butter, and I'll continue toasting these spices in that butter. The spices have been in the butter for about two minutes. Now I'm going to remove them. Those spices are only meant to flavor the butter. Now I'm going to add more freshly ground ginger and garlic. like the previous ones for the chicken marinade, we'll toast it for a minute once the garlic and ginger are nice and fragrant with the tomato puree, this color is going to change. I know it looks a little like a watermelon popsicle or something right now, but as this cooks, its flavor and color will deepen.

I'm turning the heat up now just to a little bit above medium and we'll let it cook. The butter chicken gets really creamy, not just because of the butter and cream, but also. of the cashews you should have cashews at this point. I'm going to spice it up a little. I'm adding about a teaspoon of salt at this point. We can add more later if we need a little more Kashmiri chilli powder, just a little bit. of sugar just a teaspoon wow and the color is starting to get really amazing partly because of the tomatoes cooking and partly because of the chili powder I just put in wowza.

I'm also pouring in the juice that came out of the chicken because that's just flavor and it could also be in your curry. You may notice that I didn't put onions in this butter chicken and that was on purpose. Real butter chicken has no onions. You will see a lot of people putting onions. and you certainly can if you want, but you don't need a curry like chicken tikka masala, which should have onion, but butter chicken is not here, after about 12 to 15 minutes and as you can see the color is absolutely amazing what we're doing is almost turning this into a loose tomato puree as it cooks the flavors are really deepening here we are after 20 minutes of reducing this and as you can see this tomato juice is turning into a paste which is what we want and these flavors are really starting to richen.

It smells pretty good in this house right now. I'll tell you. Here we are 25 minutes later and you can hear this sound. It's gone from an evaporating sound to a sizzling sound so all the water is removed from the tomato and what's left is the tomato sizzling in the butter with the spices and cashew now we're starting to get some really crazy flavor another three minutes of roasting and we have like this tomato puree, you can see this right now, at this point we add water again, we're going to go ahead and bring this to a simmer again in the blender, we go and blend on high for a minute.

In the next step, but to get an extra velvety smooth sauce, I will pass it through a shinwa strainer and now I am pushing it with a spoon to make sure everything comes out, I don't want to waste a single drop, although that is impossible, just be thorough we are almost done my friends a little more fenugreek garam masala these are roasted fenugreek seeds if you can find the leaves that would be better now a little more butter at the end just cold unsalted butter for give it that extra creamy touch. and of course some cream, fill it all up and be done with it.

The last thing we need to do is put all of our chicken in, which will add a lot more flavor and also get in there, you and me. I have the heat on low right now. I want to be gentle with this chicken just to warm it up in the sauce. Fully cooked but not overcooked. The chicken has been in the simmering sauce for two or three minutes. I'm just adding a touch more salt now to finish off the seasoning aspects and happy days my friends, there's your butter chicken, let's garnish it and serve it with the naan.

We will serve this in our traditional Indian bowl. Here we will finish with just a little Cold Cream as is tradition, this is more for appearance than anything else. If you ask me for meat, a little more of those fenugreek seeds, but if you had the leaves it would be better and a little coriander, but if you don't like it, leave it. outside and there's your traditional butter chicken, my sweet, sweet, sweet friends come try it, oh god, I'm hungry, oh, my favorite thing to do is grab some naan, make like a little taco, hold it, It has a mild flavor.

On medium heat, the chicken is absolutely tender and when you have it inside the holy garlic bread, try it my friends and until next time, you know I will love you.