butter chicken curry and naan;
A traditional flavorful chicken curry with stewed tomatoes, and a quick recipe for homemade simple naan as a side dish. Serve with rice for a full and delicious meal.
Oven Temp: -
Servings: 4
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Ingredients
chicken marinade;
- 2 tsp paprika
- 4 Tbsp plain yogurt
- 1 tsp salt
- 1 Tbsp curry powder
- 1½ lb chicken thighs (recommend thighs, but chicken breasts can be substituted)
butter chicken curry;
- 2 Tbsp butter
- 1 14.5 oz can diced tomatoes
- 1 bay leaf
- 1 tsp minced ginger
- ⅓ cup heavy cream
- 1 clove garlic minced
- 1 Tbsp sugar
- 1½ Tbsp curry powder
- 1 tsp salt
naan bread;
- ⅓ cup plain greek yogurt
- 1 tsp baking powder
- pinch of salt
- 1 Tbsp olive oil
- 1 cup flour, divided
Instructions
Chicken Marinade
- Cut the skin and fat off the chicken thighs and discard. Cut into bite sized pieces, and add to a ziplock bag.
- Add in the yogurt and spices and mash around to thoroughly coat. Refrigerate at least 1 hour.
Curry
- Melt butter in a frying pan. Add the minced garlic and ginger and cook until fragrant. Add in 1½ Tbsp. curry powder and stir.
- Add in the liquid and tomatoes. Continue cooking on high until boiling, then add the bay leaf and simmer for 5 minutes on low.
- Add in the marinated chicken and cook for 10 minutes or until chicken is cooked through.
- Add heavy cream, sugar, and salt. Add more sugar and salt to taste. Serve over rice, as desired.
Naan
- In a bowl, combine yogurt, baking powder, olive oil and salt.
- Add in ½ cups flour and mix together. Add more flour and knead until no longer sticky. You may need more or less.
- Place the dough on a floured surface and divide in two. Flatten into an oblong shape.
- Heat a small amount of oil in a frying pan and heat until the outside is lightly browned and serve warm.
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