BUTTER CHICKEN WITH NAAN

Ingredients

• FLOUR

• WATER

• YEAST

• OLIVE OIL

• YOGURT

• CHICKEN

• ONION

• GARLIC

• TOMATO PUREE

• CREAM

• GINGER

• CILANTRO

• CUMIN

• CORIANDER

• GARAM MASALA

• SALT

• LEMON

• JASMINE RICE

Procedure

METHOD: COMBINE ¾ CUP WARM WATER AND ¼ ROOM TEMPERATURE YOGURT WITH 2 TBSP OLIVE OIL. COMBINE S00G FLOUR, 5G YEAST, AND l0G SALT IN THE BOWL OF A STAND MIXER. ADD THE WET MIX AND KNEAD FOR 5 -10 MINUTES. COVER AND REST UNTIL DOUBLE IN SIZE, PORTION INTO 8 BALLS AND REST FOR 45 MINUTES. ROLL OUT EACH BALL AND TOAST IN A LARGE, HOT SKILLET ON ONE SIDE UNTIL GOLDEN. FLIP OR BROIL THE BREAd UNTIL COLORED ON THE OPPOSITE SIDE, BRUSH WITH OIL AND SEASON. 

CUT CHICKEN INTO 1-INCH PIECES AND TOSS WITH YOGURT. LEMON. GINGER, CUMIN, CORIANDER, CARDAMOM, AND SALT. HEAT GHEE IN A LARGE, DEEP PAN AND ADD SLICED ONIONS. SWEAT UNTIL LIGHTLY BROWNED. ADD MARINATED CHICKEN AND BROWN ADD MORE OF EACH SPICE ADD,  1 CUP OF TOMATO PUREE AND ½ CUP HEAVY CREAM. SIMMER FOR 45 MINUTES UNTIL THICKENED. FINISH WITH A SPOONFUL OF YOGURT AND SEASON TO TASTE SERVE WITH A DRIZZLE OF CREAM, FRESH CILANTRO, COOKED BASMATI RICE. AND WARM NAAN.