@seattlehanddoc
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@seattlehanddoc We LOVE butter chicken and have made it before but this was next level… rich, creamy, flavorful, and delicious! Inspired by some of our favorite butter chicken recipes and our love of cheesy garlic naan! Butter Chicken + Cheesy Garlic Naan CHICKEN MARINADE 4 lb chicken thighs, cubed 2 cups Greek yogurt 2 tbsp grated garlic, grated ginger, lemon juice 2 tsp cumin, paprika 1 tsp turmeric, salt, black pepper 1 tbsp garam masala, Kashmiri chili powder CURRY SAUCE 6 tbsp butter 1 large onion, diced 2 tbsp grated garlic, grated ginger 2 tsp cumin, coriander 2 tbsp garam masala 1 tsp Kashmiri chili powder, smoked paprika, Kasuri methi, crushed between your palms 1 tbsp tomato paste, sugar 28 oz whole peeled tomatoes 1½ cups heavy cream, cashews, soaked in hot water Salt to taste Hot water to thin CHEESY GARLIC NAAN 3 1/3 cups all-purpose flour 1 cup warm milk 1 tbsp sugar 1 tsp instant yeast, salt ¾ cup Greek yogurt 2 tbsp olive oil 2 cups shredded mozzarella ½ cup shredded Monterey Jack GARLIC BUTTER 1 stick melted salted butter 2 cloves grated garlic ¼ cup cilantro ½ tsp Kasuri methi, crushed between your palms Marinate chicken for at least 1 hour. Brown chicken in 2 tbsp butter or ghee in batches and set aside. In the same pan, sauté onions until golden, then add garlic, ginger, tomato paste, and spices. Add tomatoes and simmer 15–20 min. Blend smooth with soaked cashews, return to pan, and stir in cream, sugar, and Kasuri methi. Return chicken to sauce and simmer until cooked through. Stir in remaining butter and season with salt. Mix naan dough ingredients in a bowl, knead 5 min, cover, and rise 1 hour. Divide into 6 balls, roll out, stuff with mozzarella and Monterey Jack, pinch closed, and gently roll out again. Lightly oil a medium-high cast-iron skillet, cook naan 1–2 min per side until golden and puffed. Brush with garlic butter. #butterchicken #indianfood #naan #cheesebread #dinner
