Butter Chicken with Sourdough Naans

Butter-Chicken-and-Sourdough-Naans

During one of our trips in India we had the opportunity to try this fabulous popular dish which I did not forget.

After many year I decided to try and I asked my friends for a recipe. Nidhi and Ritu both had one and I had hard to decide which of them I will try.

After reading both I decided for a synthesis a mixture of both recipes and the result was amazing.

To serve this I made fresh sourdough naans which were perfect for this kind of recipe.

In this tables you will see both recipes, the description marked in red was my choice. But I will write down shortly the recipe again for printing.

Next time I will switch left and right again, changing the ingredients ans description. Next time I will make new combinations according to the ingredients on hand. I’m glad I have the key now!

http://www.platterjoy.com/recipe-items/butter-chicken/ by Nidhi https://loveserveddaily.wordpress.com/2015/05/04/butter-chicken-sinfully-delicious-recipe/ by  Ritu

 For the First Marinade

1 kg boneless chicken skin removed ( I used 1/2 kg) 

Juice of 1 lime

Salt (as per taste)

1 teaspoon red chili powder (adjust to suit your taste)

For the First Marinade

Chicken thighs, cut into small bite sized pieces – 1 pound (Feel free to use chicken with bones or chicken breasts)

1 tbsp· Lemon Juice

1 tsp Red chilly powder

Salt to taste

Marinate 1 hour

Marinate 1 hour

For the Second Marinade

Dry roast:

6 cloves 8-10 peppercorns

1 to 2 sticks of cinnamon

2 bay leaves 8-10 almonds

Add and grindle:

Seeds from 3-4 pods of cardamom

Add and combine with chicken:

1 cup fresh yoghurt (must not be sour)

3 teaspoons vegetable/canola/sunflower

2 teaspoons coriander powder

1 teaspoon cumin powder

1/4 teaspoon turmeric powder

For the Second Marinade

1/2 cup Hung Curd or Greek Yogurt

2 tsp  Ginger paste  (I used fresh grated ginger)

2 tsp  Garlic paste  (I used fresh grated garlic)

1 tsp Garam Masala Powder

2 tsp Oil 

1/2 tsp Red color  optional, I used less

 

Then add this to the chicken

Marinate 1 hour

Marinate 4-6 hour

Then broil them in my oven for about 20 – 25 minutes

For the Gravy / Sauce

Fry:

cooking oil

2 onions chopped

2 teaspoons garlic paste

1 teaspoon ginger paste

Add and cook:

Prepared chicken

500 grams of chopped tomatoes, grounded into a smooth paste in a food processor

1/2 litre chicken stock

2 tablespoons kasuri methi (dried fenugreek leaves)

Cook until liquid is reduced then add over chicken;

100 grams of fresh cream

3 tablespoons unmelted, soft butter

For the Gravy / Sauce

Fry:

2 tbsp Butter

2 Green Cardamom

1 inch piece Cinnamon Stick

1 Black Cardamom

2 Cloves 

3 – 4 Black pepper corns

Add and fry again:

1 tsp Garlic paste   (I used fresh grated garlic)

1 tsp Ginger paste   (I used fresh grated ginger)

4 Tomatoes –medium, roughly chopped

Then add and cook:

1/4 cup Tomato Sauce

1/2  cup water

1 tsp Kashmiri Red Chilly Powder 

Salt to taste

Blend sauce and add chicken:

Honey – 1 tbsp.

Kasoori Methi Powder or crushed dried fenugreek leaves –

1 tsp Cream – 1/2 cup (more or less as per your preference)

Cook until tender Cook 10 minutes until chicken well cooked
For Garnish

cilantro leaves

For Garnish

Slit green chilies and ginger juliennes, chopped cilantro leaves

Butter chicken

  • Servings: 3-4
  • Difficulty: medium
  • Print

Autor: https://artandkitchen.wordpress.com/ Butter-Chicken

First marinate:

  • 1/2 kg boneless chicken skin removed ( I used 1/2 kg)
  • Juice of 1 lime
  • Salt (as per taste)
  • 1 teaspoon red chili powder (adjust to suit your taste)

Second marinate:

  • 1/2 cup Greek Yogurt
  • 2 teaspoon grated ginger
  • 2 teaspoon  grated garlic
  • 1 teaspoon Garam Masala Powder
  • 2 teaspoons coriander powder
  • 2 teaspoon Oil
  • 1 pinch Red color,  optional

Gravy:

  • 2 tablespoon Butter
  • 3 green cardamom
  • 1 inch piece cinnamon stick
  • 2  cloves
  • 3 – 4 black pepper corns
  • 1 teaspoon grated ginger
  • 1 teaspoongrated garlic
  • 4 medium tomatoes, roughly chopped
  • 1/2 cup Tomato Sauce (“passata di pomodoro”)
  • 1/2  cup water
  • 1 teaspoon chili powder
  • salt to taste
  • 1 tablespoon honey
  • 1 teaspoon Kasoori Methi Powder (fenugreek) powder
  • 1/4 cup heavy cream

Garnish (choice of):

  • slit green chilies
  • ginger juliennes,
  • cilantro leaves ,chopped

Procedure:

  1. Combine the ingredients for the first marinate and let sit 1 hour in the fridge.
  2. Combine the ingredients for the second marinade and add them to the chicken mixture. Toss and let sit in the fridge for 1 hour to overnight.
  3. In a wide skilled melt the butter and fry cardamom, cinnamon, cloves and pepper until fragrant.
  4. Add grated ginger and grated garlic and fry for 1 minutes more.
  5. Add chopped tomatoes after 3-4 minutes add tomatoes sauces, chili and salt.
  6. Transfer to a bowl and blend until smooth (inclusive seed except cinnamon). Pour back into the skillet and simmer at low temperature until reduced.
  7. Add honey and heavy cream, stir and simmer very slowly.
  8. Preheat the oven to maximum and broil the chicken for  a few minutes until it gets nice color and it is fragrant.
  9. Remove from the oven and fold chicken under the gravy. Let simmer always very slowly until done.
  10. Garnish to taste and serve with hot naans or rice.

Quick Sourdough Naans

  • Servings: 3-4
  • Difficulty: medium
  • Print

Autor: https://artandkitchen.wordpress.com/ Sourdough-Naans

Formula:

  • 100 starter (100 % hydration)
  • 100 g flour
  • 100 g water, lukewarm

let rise until doubled in a warm place (for me the best is covered in the oven, only light on!). Add:

  • 100 g flour
  • 1 tablespoon yogurt
  • 1/2-1 tablespoon salt

Knead by hand with a spatula for 3 minutes. Assemble with the spatula.

Cover and let rest in a warm place for 1 hour. Add on the walls of the bowl:

  • 1 tablespoon oil

Fold over itself with the spatula. Let rest and rise 1 hour and repeat.

Divide into 8 small portions without deflating. Dust with flour and let rest for about 15 minutes until the broiler with a baking tray are very hot.

Flatten each portion with your hand and broil on both sides (keep under control!) on both sides for a few minutes until browned and crispy.

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24 thoughts on “Butter Chicken with Sourdough Naans

    • I loved the chicken recipe very much as well and I will make this many times again as my family is a fan of chicken! I made the naan as I have my ferment (starter) at home and I wanted to refresh it. Usually with the amount of starter I used (100 g) I make much more bread, but in this case I simply wanted to refresh it and it was perfect in order to have the naan quite fast ready. Thanks for dropping in!

    • Thanks! The basic recipe I used for grilling was very good and I’m glad it was explained not to grill too much as the meat will finish cook in the gravy. This was very important!

  1. I LOVE butter chicken and have my indian friend’s father’s recipe which I make a lot. Although I have mastered the art of paratha, my naans leave a lot to be desired. I have bookmarked this and will be trying your naans next time I make Indian food. I don’t have a tandoor but I have an ancient Italian wood fired oven, so am going to try them in there. Lovely blog!

    • Hi Luca! Thanks a lot for your kind words and for stepping in!
      I have an wooden fired oven in the garden as well where I like to prepare pizza, stew, soups, bread, flat breads, naans…(see my blog). Now it’s almost winter here and I don’t know when I will fire again. I prefer to fire the wooden oven on Saturday and bake many things one after the other, including something (like a roast or so) for Sunday. I love rustic food form the wooden oven, it is THE BEST!

      • I have the opposite issue 🙂 My oven in inside the house (built into a 16th century Tuscan farmhouse) and so I can only use it in winter since it’s too hot in the summer. Once it’s fired up I like to cook bread, pizza, but also meat and other things.

          • Haha! Great idea! Yes, I was thinking of building a tandoori oven outside next summer. Or maybe I just buy a prefabricated wood fired one … I have the space 🙂

            • Once I saw the plans for a tandoori using a huge clay pot. I will try to find it and sent it to you!
              But I also saw (only in the internet) that in Uzbekistan they stick the flat-breads on the walls of wooden fired oven similar to the Italian once. The most beautiful flat-breads I’ve ever seen!!! Search for: uzbekistan + bread
              Using FIMO and steal needles I made a stamp for this kind of breads/naan.

            • Wow, that sounds amazing. I will certainly check that out. I have a passion for flatbreads, Italian and otherwise 🙂

            • In the meantime there are many suggestions for tandoori using clay pots (professional and less).

              Two examples:
              (1)https://www.youtube.com/watch?v=mfXXamj8lV4
              (2)https://www.youtube.com/watch?v=8Ukb_WoUG2Q

              Have fun!

            • I’m around Basel, I grew up in Lugano and my mother language is Italian; I have 100% Italian roots! Since we love to travel and to eat a lot I try to prepare many kind of different dishes; Greek food is one of my favorite. I’m a scientist and I love to try to reproduce the delicious food I tried and make further experiments in my kitchen.

            • Ah! Ho passato due anni in Zurigo dunque conosco bene la Svizzzera. Io sono mezzo Italiano (venexiano) e mezzo inglese ma vivo in Toscana come sai 🙂

            • Il clima di Basilea è molto più mite di quello di Zurigo poichè si trova al di là della catena del Iura. Abbiamo le palme in giardino!!! Gli ulivi e gli agrumi non ce la farebbero però mai!

            • Vivo nel appenino (700 metri) ed infatti la clima e’ un po’ piu’ freddo di Zurigo. Ma nostri ulivi sono acclimatati. Gli agrumi ci sono ma bisgona portarli dentro nel inverno.

            • Il problema qui è che in inverno può capitare che raggiungiamo temperature minime di -18°C, a volte invece no, e l’inverno è quasi troppo mite. Abbiamo avuto una pianta di melograno che portava frutti per tanti anni, ma un inverno è stato troppo freddo e non ce l’ha fatta. Anche le piante di fichi sono seccate quasi fino alla base. Nei vasi abbiamo agrumi (limone, kumquats), oleandro e tante altre piante che in inverno vanno dentro in un posto fresco con abbastanza luce. Alcune piante sono tropicali e in inverno ci danno la gioia di poter vivere in un salotto come una serra. Ma che traffico due volte all’anno!

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