Скачать или смотреть Spinach Naan and butter chicken

I really love the taste of spinach in naan to be honest. Curd also adds a much welcome sourness that cuts through the fattiness of ghee/butter on top.

I like my butter chicken less creamy, a little more spicier than usual. But you adjust accordingly. They taste even better the next day, since the flavours "bloom" more.

Recipe :

For the Spinach Naan:
2.5 cup AP flour (Maida)
1 cup Atta
1 cup Spinach Puree (200 blanched spinach + 100 ml water)
1/4 cup hung curd
100 ml yeast mixture (100 ml lukewarm water + 2 tsp active dry yeast + 2 tsp sugar)
1 tsp salt
1 tbsp neutral oil

Mix flour and salt thoroughly. In the centre form a well, add spinach puree, Dahi, yeast mixture, and oil. Mix the content of the well and mix it with the flour. Knead for 7-10 minutes stretching the dough.
Cover and let it proof at 40 C for 1.5 hours. Or until the dough doubles in size
Punch into the risen dough, and divide it equally into buns. Lets it proof for another 30-40 mins at 40 C
Roll the dough with a rolling pin, but not completely. With both hands, stretch the naan right before laying it on a hot tawa/pan. Make sure the pan doesn't have any oil otherwise it will not stick.
Invert the tawa onto direct flame and cook the naan uniformly until you see bubbles popping up. Add ghee on the hot naan.

For the Butter chicken

For the marinade
1 kg Chicken
1/2 cup hung curd
1/2 tbsp grated ginger
1 tsp grated garlic
1 tsp lime juice
1/2 tsp Kashimiri red chili powder(not spicy)
1/2 garam masala
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp kasuri methi
2-4 green chilies
1 tbsp mustard oil

Marinade for 3-18 hours

For the gravy

15 cashew [soaked]
4 large tomatoes sliced
1 in cinnamon
3 cloves
3 cardamom
3 tbsp ghee
1.5 tbsp ginger paste
1 tbsp garlic paste
4 chopped green chilies(adjust according to you preference)
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 kashmiri red chili powder
1/4 tsp garam masala
1 tsp salt (adjust according to your taste)

Mix the cashews in a grinder until you have a smooth paste
In a heated pan, add 1 tbsp ghee. Fry the tomatoes on high heat, until one side is brownish in colour. Transfer it onto a plate, and let it cool. Puree it in a mixer grinder.
In the same pan add the marinaded chicken pieces and let them develop a char on both sides
In a pan, add 2 tbsp ghee.
Add cinnamon, cardamom, and cloves. Temper for 30 seconds. Add ginger garlic paste and green chilies. Sauté on low heat until the raw smell is gone.
Add Chili powder, cumin powder, coriander powder and garam masala. Sauté for 1 min until well mixed. Add the pureed tomato. Stir and ix the spices well. Add 1 tsp sugar
Let the tomato mixture come to a boil
Add the Cashew paste and mix well. Let it simmer on low heat for 3 minutes. Add salt
Add the Chicken pieces in, mix with the gravy and add 300ml water.
Boil until chicken is well-cooked. Garnish with coriander leaves
Serve hot with hot naan

All my love
Feashts