Butter Chicken Curry with Cheesy Garlic Naan

Описание: Tender marinated chicken in a rich, creamy cashew curry sauce — served with hot, cheesy garlic naan brushed with butter. Extra saucy, full of flavor, and even better the next day.

*This is a very large batch, and I like it extra saucy

Butter Chicken with Cheesy Garlic Naan
Chicken Marinade
3 lb chicken thighs, cubed
1 tbsp garlic paste (sub fresh grated)
1 tbsp ginger paste (sub fresh grated)
1.5C cup greek yogurt (I use Fage 2%)
1 whole lemon juiced
½ tsp paprika
½ tsp turmeric
1 tsp cumin
1 tsp cayenne pepper
1 tsp chili powder
1 tbsp garam masala

Curry Sauce (Doubled, with cashews)
4 tbsp salted butter (recommend Kerrygold) (or ghee)
1 large sweet onion, diced
2 tbsp garlic paste (sub fresh grated)
2 tbsp ginger paste (sub fresh grated)
2 tbsp double-concentrate tomato paste
2 cups or 17oz container Passata (sub tomato puree, similar texture but different flavor)
1 cup unsalted unroasted cashews, soaked in hot water for 30 minutes before cooking
2 cups heavy cream (recommend Organic Valley)
1T +1 tsp ground coriander
2 tbsp garam masala
1T +1 tsp cumin
1T + 1 tsp sugar
2 cup hot water (optional, adjust for desired consistency. Sauce will thicken after cashews are blended in)

Cheesy Garlic Naan (Makes 6) …I usually double this
425 g bread flour (sub All purpose, but naan will be more like flatbread
3/4 cups water + 1/4C to activate yeast
1 tbsp sugar
2 tsp instant yeast
1 tsp fine salt
120g greek yogurt (I use Fage 2%)
3 tbsp olive oil
3 cups whole mozzarella cheese (sub 2%), shredded

Garlic Butter
¼ cup melted butter
½ tsp garlic powder
2 tbsp parsley

Instructions
Marinate and Cook Chicken
1. In a large bowl, combine chicken with yogurt, lemon juice, garlic, ginger, and all marinade spices.
2. Mix well, cover, and refrigerate for at least 1 hour (Strongly encourage to marinate overnight for best results).
3. Heat a pan over medium-high with a splash of oil and a little butter/ghee. Cook marinated chicken until browned and liquid has evaporated. Set aside.

Make the Curry
1. In a large pan, melt butter or ghee over medium heat. Add onion and sauté until soft and golden.
2. Stir in garlic, ginger, coriander, garam masala, and cumin. Cook until fragrant.
3. Add tomato paste, then stir in passata.
4. Drain soaked cashews and add them to the sauce. Simmer 5-10 minutes.
5. Transfer mixture to a blender/food processor and blend until smooth. Add hot water to adjust consistency.
6. Strain sauce back into the pan for a silky finish. Stir in heavy cream and sugar.
7. Return chicken to the sauce. Simmer gently 20–30 minutes to let flavors deepen. Flavor will be even better the next day.

Cheesy Garlic Naan
1. In a small bowl, combine ¼ cup warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix flour, salt, yogurt, olive oil, the yeast mixture, and the remaining 1 ¾ cups water until dough forms.
3. Knead 7–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour.
4. Punch down dough, divide into 6 pieces. Flatten each piece, stuff with ½ cup shredded cheese, pinch to seal, rest 10 minutes, then roll flat.
5. Heat a skillet over medium. Cook naan 1–2 minutes per side until golden, spotty, and puffed.
6. Brush hot naan with garlic butter.


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