Butter Chicken and Naan Recipe

Butter Chicken

Saute:

Add 2 tablespoons butter to sauté pan, melt over medium heat. 

Salt and pepper 1 1/2 pounds boneless, skinless chicken breasts, cut into 1" pieces 

Sauté until browned 2 - 3 minutes.

Remove from pan.

Add 1 tablespoon olive oil to same pan.

saute: 

1 chopped onion

2 tablespoons fresh ginger, finely chopped
2 cloves garlic, minced

1 fresh jalapeño, seeded, and chopped

add:

add 2 teaspoons gram masala

1 teaspoon chili powder

1 teaspoon cardamom

1/2 teaspoon coriander

1 6 ounce can tomato paste

2 1/2 cups chicken broth

Cook over medium heat for 10 minutes.

Puree with hand blender.

add:

 chicken

1 bay leaf

Cook about 10 minutes until chicken is no longer pink in center.

Stir occasionally.

add:

1/2 cup cream

2 tablespoons butter

Cook until butter melts.

Serve over basmati rice and garnish with lime and cilantro.

Naan

In a large bowl to electric mixer, dissolve

 1 tablespoon yeast

1 cup warm water

1/4 cup sugar

Let sit for about 10 minutes, until frothy.

Stir in:

3 tablespoons milk

1 beaten egg

2 teaspoons salt

1/2 teaspoon baking soda

1 clove garlic, minced

3 cups of bread flour

Mix with dough hook for 4 minutes.

Place dough in a well oiled bowl, cover with cloth, and set aside to rise for 1 hour.

Punch dough down and cut into 16 pieces, form into balls and place on cookie sheet.  

Cover with a towel and rise for 30 minutes.

Preheat griddle to medium/high heat.  Melt 1/4 cup butter.

Roll out dough into 1/4" thick circle. 

 Butter griddle.  Place dough on griddle, brush uncooked side with melted butter.  Cook 2 minutes until lightly browned, turn over.  Cook other side for about 2 minutes.

Serve warm.