Butter Chicken and Garlic Naan
ID: fe9f020b...
A rich, creamy, and mildly spiced Indian butter chicken served with fluffy, skillet-baked garlic naan. The curry features a smooth tomato-butter gravy sweetened with sugar and tangy vinegar, complemented by tender seared chicken.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Debone and marinate chicken drumsticks in garlic confit, chili flakes, and salt, then pan-sear and set aside. → Sauté onions with butter, add tomatoes, walnuts, vinegar, sugar, and spices, then simmer for 20 minutes before blending and straining the sauce. → Add butter, cream, and the seared chicken back to the strained sauce and simmer for 7 minutes. → Knead a soft naan dough using flour, yogurt, garlic oil, leaveners, and garlic, let it rest, roll out, and top with sesame seeds. → Cook the naan on a hot dry skillet, char the top with a blowtorch, brush with garlic butter, and serve with the butter chicken.
Cooking Steps
Brief Cooking Order
Debone and marinate chicken drumsticks in garlic confit, chili flakes, and salt, then pan-sear and set aside. → Sauté onions with butter, add tomatoes, walnuts, vinegar, sugar, and spices, then simmer for 20 minutes before blending and straining the sauce. → Add butter, cream, and the seared chicken back to the strained sauce and simmer for 7 minutes. → Knead a soft naan dough using flour, yogurt, garlic oil, leaveners, and garlic, let it rest, roll out, and top with sesame seeds. → Cook the naan on a hot dry skillet, char the top with a blowtorch, brush with garlic butter, and serve with the butter chicken.
Introduction
A rich, creamy, and mildly spiced Indian butter chicken served with fluffy, skillet-baked garlic naan. The curry features a smooth tomato-butter gravy sweetened with sugar and tangy vinegar, complemented by tender seared chicken.
Step 1
Debone, skin, and cut the chicken drumsticks into bite-sized pieces.
Step 2
In a bowl, combine the chicken with crushed garlic confit, Gochugaru, and 2 teaspoons of salt. Mix thoroughly and marinate for at least 15 minutes.
Step 3
Heat oil in a pan and sear the marinated chicken pieces on both sides until cooked through, then transfer them to a clean bowl.
Step 4
In the same pan, add the sliced red onion and 1 tablespoon of butter. Sauté until the onions are soft and golden brown, using the moisture to scrape up the browned bits from the chicken.
Step 5
Add the canned tomatoes, walnuts, garlic confit, a pinch of salt, distilled white vinegar, sugar, garam masala, and paprika. Mix well, add a little water, and simmer for at least 20 minutes until the mixture is mushy.
Ingredients List
Important Notes
Blending and straining the curry base through a fine sieve is essential to achieve the classic, silky-smooth restaurant-style butter chicken texture.
Walnuts serve as an excellent substitute for cashews to help thicken the curry gravy.
If you do not have a kitchen blowtorch, you can carefully invert the pan directly over an open gas flame to char the naan, or simply flip and cook both sides on the skillet.
Brushing the naan with garlic confit butter right after cooking keeps it moist and packed with rich garlic flavor.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...