Butter Chicken with 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
• Time: 1 - 1 1/2 hrs
• Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/ 

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
• Time: 4 hrs
• Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/ 

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.