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Recipe inspiration ‪@JoshuaWeissman‬
Naan recipe ‪@thatdudecancook‬

Naan recipe
Ingredients

2 tsp yeast
1 tsp sugar
1/2 cup warm water
1 large egg
1/3 cup oil
1/4 cup yogurt
2 3/4 cups flour
1 tsp salt

Garlic butter
1 stick butter
3 cloves minced garlic
3/4 cup chopped cilantro
salt to taste
In a bowl add warm water and yeast. Let sit for 5 minutes and if it doesn’t become foamy start over with new yeast.
Then add egg, yogurt, oil, salt and sugar mix well.

On a clean work surface add flour and make a well large enough for your wet ingredients. Add your wet ingredients into the flour well and begin to mix slowly adding your flour. Make sure you don’t break your l. Once a dough has formed knead your dough for 10-12 minutes. Then add to a greased bowl rest for 1 1/2 hours.

For the garlic butter to a pan add butter once melted add the rest of your ingredients.

once your dough has doubled in size punch it down and divide into 8 equal portions. Then roll each piece of dough very thin. (They don’t have to be a circle)

Add your naan to hot pan
And cook for 90 seconds. Flip cook for 90 more seconds. Repeat with all your naan.

Brush naan with garlic butter.

Spice Paste
1 Tbsp coriander seeds
1 Tbsp cumin seeds
2 inch knob of ginger , sliced
6 cloves garlic, sliced
1 serrano pepper, sliced
1 tsp turmeric
1 Tbsp garam masala
2 Tbsp water

Ingredients
1 1/2 lbs boneless, skinless chicken thighs, cut into cubes
1 cup Greek yogurt
1/2 of your spice paste
salt
1 large onion, diced
3 Tbsp butter
1 tsp garam masala
1 tsp turmeric
1 tsp paprika
28 oz can crushed tomatoes
1/2 cup heavy cream
garlic butter naan to serve



In a pan, add your coriander and cumin seeds. Turn the heat to medium and toast, tossing occasionally, about 2 minutes or until fragrant. Add to a mortar and pestle and pound until a fine powder. (Use a coffee grinder if you don't have a mortar and pestle) Then add to a food processor with the other ingredients and process until it is as smooth as you can get it.

In a bowl, add your cubed chicken thighs, yogurt, half your spice paste and a very generous sprinkling of salt. Mix well and place in fridge until needed.

Heat a large pan or braiser over medium high heat. Once ripping hot, add a drizzle oil, and sear your chicken in batches until you have some good browning but not fully cooked. Once you're finished with all your chicken, add your butter and onion. Saute until softened about 2-3 minutes. Then add your turmeric, garam masala, paprika and crushed tomatoes. Mix well, scraping the bottom on the pan to deglaze the pan. Then add your heavy cream and let simmer on low for 10 minutes. Add to a blender and blend until smooth. Return it to your pan, add your chicken, with the accumulated juices and mix well. Let simmer on low, for about another 10 minutes, or until chicken is fully cooked.
Serve with garlic naan and enjoy!