Chicken And Egg Salad

Directions for: Butter Chicken and Naan Bread

Ingredients

Naan Bread

1 tsp sugar

1 tsp fresh yeast

1 cups all-purpose flour

1 Tbsp ghee or clarified butter

1 tsp salt

cup unsalted butter

Butter Chicken

1 large tomato

1 Tbsp butter, ghee or cooking oil

2 white onions

1 tsp ginger, finely chopped

1 tsp garlic, finely chopped

2 Tbsp coriander powder

1 tsp chili powder

tsp turmeric powder

1 Tbsp tomato paste

1 large pinch Kasoori Methi/dried fenugreek leaves (available at Indian grocery stores)

1 cup milk

9 oz boneless chicken, cubed

1 tsp garam masala

3 Tbsp cream or cashew paste

cooked rice

salt, to taste

Directions

Naan Bread

1. In a small bowl, combine sugar and yeast with 2/3 cup warm water and set aside for 10 minutes.

2. In a large mixing bowl, stir yeast mixture into the flour until combined; mix in ghee and salt.

3. At this point, dough should be pliable but not sticky. If dough sticks to your hands, add more flour; if dough is tough, mix in more water.

4. On a clean floured work surface, knead dough for 5 minutes, or until dough is smooth.

5. Place dough back into the bowl, cover, and set aside to rise in a warm place for 60 to 90 minutes, until doubled in size.

6. Preheat oven to 350F.

7. Remove dough from bowl and knead for an additional 2 minutes; divide dough into 4 to 6 equal portions, and roll to -inch thickness with a rolling pin.

8. Place dough pats onto a greased baking sheet and bake for 3 to 5 minutes, until browned on one side.

9. Flip and continue baking for an additional 3 to 5 minutes, or until browned on the second side.

10. Remove naan from the oven and set aside to cool.

Butter Chicken

1. Blend tomato in a food processor or blender until smooth; set aside.

2. Preheat butter in a large pan over medium heat; add onions and stir while cooking for 5 to 8 minutes, until onions are golden.

3. Stir ginger, garlic, coriander, chili powder, and turmeric into the pan and cook while stirring over medium heat for an additional 5 to 8 minutes, or until fragrant.

4. Add reserved pured tomato and tomato paste and stir while cooking for 3 to 4 minutes, or until the mixture bubbles uniformly throughout.

5. Stir the Kasoori Methi, milk, and cubed chicken into the pan; reduce heat to a simmer, cover, and cook for 10 to 15 minutes, stirring intermittently, until chicken is no longer pink in the middle.

6. Remove lid and continue cooking for 1 to 2 minutes.

7. Curry gravy should now be the consistency of a thick stew. Add water to the mixture if the gravy is too thick.

8. Stir garam masala and cream or cashew paste into the mixture, keeping the gravy at a simmer.

9. To finish the curry, add coriander leaves and salt, to taste.

10. Remove from heat. Serve butter chicken with rice and naan bread.

11. Note: If sealed and refrigerated, curry will keep for 2 days. Curry may also be frozen.

See more: Bread, Chicken, Dinner, Indian, Rice/Grain