Butter Chicken and Naan Bread

Butter chicken also known als chicken makhani is one of the most popular indian dishes. It is rich, creamy, full of flavours and absolutely delicious. Served with fresh Naan bread it is the perfect soulfood!

Ingredients - serves 2

300g chicken filet

1 can peeled tomatoes

100 ml heavy cream

250g yoghurt

40g butter

30g grounded almonds

1/2 tsp. turmeric

1/2 tsp. fenugreek

1/2 tsp. garam masala

1/2 tsp. cumin

1 lime

1 onion

2 garlic cloves

1 tbsp. grated ginger

150g flour

some olive oil

1/2 tsp. dry yeast

fresh cilantro

salt and pepper

Method

Wash chicken filet, pat dry and cut into bite-sized cubes. Press lime and mix juice with 200g yoghurt and spices. Season well with salt and pepper. Add chicken pieces to the marinade, cover and let rest in the fridge over night or at least for 30 minutes.

For the bread, mix flour, rest of the yoghurt, a pinch of salt and some olive oil and work into a smooth dough. Cover and let rest for 30 minutes.

In the meantime, peel onion and garlic and chop finely. Chop canned tomates and set aside with spare tomato juice. Wash cilantro, dry and chop leaves roughly.

Heat butter in a pan until frothy. Add onions to the pan and cook until glassy. Add grated ginger and garlic and cook for another minute. Now add chicken pieces and marinade to the pan and cook for a few minutes. Add tomatoes and tomato juice, fill up with water until everything is covered and let simmer at medium heat for about 30 minutes. Add some more water, if required.

For the Naan, punch down dough until smooth, split into 3 pieces and form to balls. Roll out dough balls on a flour dusted surface to the size of a pan. Heat a large pan without any fat and brown breads on both sides.

Add heavy cream to the chicken and stir in grounded almonds. Season well with salt and pepper, garnish with cilantro and serve with fresh Naan bread.