Butter Chicken

Ingredients

Butter Chicken

• 2 tablespoons butter (Apx 2 Tbls for the sweat, & enough to saute chicken)
• 1/4 cup cashews (roasted & salted)
• 1 1/2 tablespoons cumin seeds (preferably whole, see recipe description)
• 1 indian green chili pepper, diced (or other of your choosing)
• 1/2 large onion, diced
• 2 garlic cloves, diced
• 3 roma tomatoes, diced (or 3 small regular tomatoes)
• 1/4 cup tomato paste
• 1 cup cream (apx a Cup or so)
• 1/3 cup fresh cilantro, chopped
• 5 boneless chicken breasts or chicken thighs, diced

Naan

• 2 cups flour
• 1 cup water
• 1/2 teaspoon salt

Garlic Butter

• 1/2 cup butter
• 6-7 garlic cloves, peeled and chopped

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Garlic Butter: This one is fairly straight-forward so I won't bore you with details, but I will hit the highlights.

5. 5

   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.