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This recipe takes classic creamy butter chicken and wraps it in a fresh, homemade garlic cilantro naan. It is elevated with a sweet mango chutney and a refreshing cilantro yogurt sauce for a perfect balance of savory, sweet, and tangy flavors.
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Marinate chicken and prepare the yeast dough for the naan. → Cook down mangoes for chutney and mix the cilantro yogurt sauce. → Sear the chicken, then prepare the tomato-cashew base and blend it into a smooth sauce. → Combine the sauce with butter, cream, and chicken; pan-fry the naan bread. → Wrap the chicken in the fresh naan with cheese, chutney, and sauce.
Marinate chicken and prepare the yeast dough for the naan. → Cook down mangoes for chutney and mix the cilantro yogurt sauce. → Sear the chicken, then prepare the tomato-cashew base and blend it into a smooth sauce. → Combine the sauce with butter, cream, and chicken; pan-fry the naan bread. → Wrap the chicken in the fresh naan with cheese, chutney, and sauce.
This recipe takes classic creamy butter chicken and wraps it in a fresh, homemade garlic cilantro naan. It is elevated with a sweet mango chutney and a refreshing cilantro yogurt sauce for a perfect balance of savory, sweet, and tangy flavors.
In a bowl, combine chicken thighs with Greek yogurt, grated ginger, garlic, and spice blend. Mix well and let it marinate.
Prepare the naan dough by mixing warm water, yeast, sugar, yogurt, oil, and flour. Knead until smooth and let it rest until doubled in size.
Prepare mango chutney by dicing fresh mangoes and simmering them in a pot with sugar until thickened into a jam-like consistency.
Make the cilantro yogurt sauce by crushing fresh cilantro, salt, and lime in a mortar and pestle, then folding in Greek yogurt.
Sear the marinated chicken in a hot cast-iron skillet until browned. Remove the chicken and set aside.
Marinating the chicken for at least 30 minutes (or overnight) will significantly improve the depth of flavor.
Blending the sauce with cashews is the secret to a rich, authentic butter chicken texture.
Ensure the pan is very hot when cooking the naan to get those characteristic charred spots and bubbles.
Don't overcook the chicken during the initial searing as it will continue to cook in the sauce.
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