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butter cashews cumin seeds chili pepper onion garlic roma tomatoes tomato paste cream fresh cilantro chicken breasts flour water salt butter garlic
Viewed: 45 - Published at: a year agoIngredients
- 2 tablespoons butter (Apx 2 Tbls for the sweat, & enough to saute chicken)
- 14 cup cashews (roasted & salted)
- 1 12 tablespoons cumin seeds (preferably whole, see recipe description)
- 1 indian green chili pepper, diced (or other of your choosing)
- 12 large onion, diced
- 2 garlic cloves, diced
- 3 roma tomatoes, diced (or 3 small regular tomatoes)
- 14 cup tomato paste
- 1 cup cream (apx a Cup or so)
- 13 cup fresh cilantro, chopped
- 5 boneless chicken breasts or 5 chicken thighs, diced
- 2 cups flour
- 1 cup water
- 12 teaspoon salt
- 12 cup butter
- 6 -7 garlic cloves, peeled and chopped
Method
- Butter Chicken: Melt 2 Tbls butter in large frying pan.
- Sweat cashews, cumin, diced chile, onion and garlic until soft, about 5 minutes.
- Add tomatoes and tomato paste, and cook for another 3-5 minutes.
- Deglaze pan with cream; then, working in small batches, blend until smooth.
- Saute chicken, reheat sauce and toss in chicken.
- Reserve the cilantro for garnishing.
- Naan: Mix flour and salt in a bowl, then make a well.
- Add water, stirring it into the flour until a soft, but not sticky, dough forms.
- Use more flour or water as needed.
- Knead dough on a clean surface until smooth.
- Allow to rest for 30-60 minutes.
- Cut into 8 even pieces and roll each out on a lightly floured surface.
- Cook on an inverted wok, griddle or cast-iron skillet until lightly browned on both sides.
- (In reality, "lightly browned" is a bit misleading.
- What you should see is blackened "boils" or pock-marks on the surface.)
- Oh, and if you cook on an electric range, don't despair; you can just as easily make naan under your broiler.
- However, since I have never used this method, I cannot suggest how long to bake; but I'm guessing it would take no longer than a minute or two.
- Garlic Butter: This one is fairly straight-forward so I won't bore you with details, but I will hit the highlights.
- Melt butter in small saucepan over low heat; add chopped garlic and let heat until butter is slightly browned, garlic is soft and very fragrant (the smell of garlic should fill the house).
- Apply liberally to Naan.
