Butter Chicken with Whole Grain Naan.
Prep time.
10 min.
Cook time.
55 min.
Butter chicken is a flavorful dish created in the 1950s in Delhi, India. Aromatic spices like turmeric, cumin and fresh grated ginger lend rich deep flavor to this recipe. Serving this dish with Stonefire® Whole Grain naan is a simple way to bring something wholesome to your table. Made with stone-ground whole grain flour and baked in our patented tandoor tunnel oven, Whole Grain Naan is the perfect complement to this traditional dinner idea.
Ingredients.
1 package Stonefire® Whole Grain Naan2 pounds skinless, boneless chicken thighs, cut into 1 inch pieces1 cup greek yogurt2 tablespoons lemon juice1 ½ tablespoons ground turmeric2 tablespoons garam masala2 tablespoons ground cumin1 teaspoon cayenne pepper½ cup butter1 onion, small dice4 cloves garlic, roughly chopped2 tablespoons fresh ginger, grated1 (15 ounce) can diced tomatoes½ cup chicken stock3 cups heavy cream1 teaspoon tomato paste2 teaspoons saltLemon juice to tasteCilantro to garnish.
Directions.
Combine the chicken, greek yogurt, lemon juice, and spices in a bowl. Marinate overnight.In a large pan over medium heat, melt the butter. Stir in onion and cook slowly until the onion and cook until translucent. Add the garlic and ginger and cook until fragrant, about 2-3 minutes more.Add the tomatoes to the skillet and cook for 5 minutes. Add the chicken and its marinade to the pan and cook for 5 minutes. Add the chicken stock and bring the mixture to a boil - then lower heat and simmer for 30 minutes. Stir in the heavy cream and tomato paste and continue to simmer until the chicken has cooked through, about 15 minutes, and the sauce is thick.Taste, adjust seasoning as needed, add lemon juice for a bit of acid.Garnish with cilantro leaves and serve alongside Stonefire® Naan.
