Butter Chicken Curry with Naan

Butter Chicken Curry with Naan

Ingredients:

• 4 tbsp plain yogurt
• 1 tbsp curry powder
• 2 tspn paprika
• 1 tspn salt
• 1 can (14.5 oz) tomatoes
• 2 1/2 tbsp butter
• 1 clove garlic, minced
• 1 piece ginger, minced
• 1 tbsp curry powder
• 1 bay leaf
• 2/5 cup heavy cream
• 1 tbsp sugar(or honey)
• 1/2 tbsp salt
• cream
• parsley
• 1/2 pound chicken thigh
• Ingredients for Naan:
• flour(oat flour for gluten free)
• 2/5 cup plain yogurt
• 1 tspn baking powder
• pinch of salt
• 1 tbsp olive oil

Directions:

1. Cut off the skin from the chicken and discard. Cut into bite ­sized pieces and put into a ziploc bag. Add in 4 tbsp plain yogurt, 1 tbsp curry powder, paprika and 1 tspn salt. Refrigerate for at least one hour.
2. Melt butter in a frying pan and saute the minced garlic and ginger until fragrant.
3. Add in 1 tbsp curry powder. Give it a quick mix, then add your canned tomatoes. Continue coking on high until boiling. Add the bay leaf and turn the heat down to low. Simmer for 5 minutes.
4. Add in your marinated chicken and cook for another 10 minutes or until chicken is fully cooked.
5. Add heavy cream, sugar(or honey) and salt to taste. Simmer for 1­2 minutes. Serve with some cream and chopped parsley if desired.
6. To make the naan bread, combine flour, 2/5 cup plain yogurt, baking powder, a pinch of salt and olive oil. Knead until no longer sticky.
7. Place your dough onto a floured surface and cut into two. Mold the dough into an oblong shape.
8. Cook both sides in a frying pan over medium heat until outside is lightly brown.