Butter Chicken with Naan Bread

Ingredients

• 500 g wheat flour type 550
• 240 ml milk (room temperature)
• 20 g Kerrygold Original Irish butter
• 75 g yogurt
• 10 g salt
• 10 g sugar
• 5 g fresh yeast
• Kerrygold Original Irish clarified butter
• 500 g chicken breast fillet
• 150 g plain yogurt
• 4 tsp garam masala
• 2 tsp cumin
• 1 tsp turmeric
• chili flakes
• 3 Garlic cloves
• 2 thumb-sized pieces of ginger
• 0.5 lemon (juice)
• 1 onion
• 4 tbsp Kerrygold Original Irish butter
• 400 g passata tomatoes
• 1 tbsp honey
• 200 g whipping cream
• coriander leaves
• Salt

Instructions

1. 1.

   Knead all ingredients for the naan dough into an elastic dough for 8–10 minutes. Let it rest covered at room temperature for 3–4 hours until doubled in volume.

2. 2.

   Divide the dough on a floured surface into 10 pieces and shape each with fingertips into flatbreads about 20 cm diameter.

3. 3.

   Heat some clarified butter in a pan and bake the naan breads over medium heat for about 3–4 minutes per side.

4. 4.

   For the butter chicken, cut the chicken breast into bite‑sized pieces. In a large bowl mix yogurt, 2 tsp garam masala, 1 tsp cumin, 1 tsp turmeric, plenty of chili flakes, one chopped garlic clove, one thumb‑size chopped ginger piece, 1–2 tbsp lemon juice and 1 tsp salt.

5. 5.

   Marinate the chicken in the mixture for at least 1 hour in the refrigerator.

6. 6.

   Remove the chicken from the marination and place it in a baking dish. Bake in a preheated oven at 200 °C (180 °C fan) or gas level 3 for 15–20 minutes.

7. 7.

   Dice the onion and sauté it in 2 tbsp butter until translucent. Add passata tomatoes, 2 tsp garam masala, 1 tsp cumin, chili flakes, remaining garlic and ginger, and 1½ tsp salt. Simmer covered on low heat for 15–20 minutes. Add the remaining butter (to round the flavor), honey and cream and simmer for 3 more minutes.

8. 8.

   Add the cooked chicken with its juices to the sauce and simmer for 2 minutes. Serve with fresh naan bread and coriander leaves.