Ingredients
Marinade:
700 g boneless, skinless chicken breast or thighs, cut into 2.5-cm chunks
210 g FAGE Total
1 ½ tablespoons garlic, minced
1 tablespoon ginger, minced
2 teaspoons ground cumin
2 teaspoons garam masala
½ teaspoon ground chili powder
1 teaspoon salt
Sauce:
4 tablespoons unsalted butter, divided
1 large yellow onion, finely chopped
2 tablespoons ginger, minced
1 ½ tablespoons garlic, minced
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon chili powder
1 tablespoon tomato paste
700 g tomato puree
2 teaspoons salt
280 g FAGE Total
235 ml water
Coriander, chopped
Cooked basmati rice, for serving
Garlic naan:
220 g self-rising flour
280 g FAGE Tota
½ teaspoon salt
1 tablespoon butter, melted
1 teaspoon garlic, minced
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Steps
- In a large bowl, combine chicken, yogurt, garlic, ginger, cumin, garam masala, chili powder, and salt. Let it marinate for 1 hour.
- In a large skillet, heat 2 tablespoons of butter over medium-high heat. Cook off chicken in batches until the outsides are browned. Set chicken aside.
- In the same pan, heat the other 2 tablespoons of butter. Sauté onions, ginger, and garlic for 3-4 minutes. Add garam masala, cumin, paprika, turmeric, coriander, and chili powder and cook for 30 seconds. Add tomato paste and tomato puree. Add ½ of water at a time if sauce becomes too thick. Bring to a boil and then simmer for 25 minutes stirring occasionally.
- Add chicken pieces back and add another ½ of water and cook for an additional 10-15 minutes. Turn off the heat and stir in yogurt and coriander
- In a large bowl, combine flour, yogurt, and salt.
- Knead the dough in the bowl and roll it out in 8 equal portions on a lightly floured surface.
- Heat a pan over medium heat. Place the dough onto the hot pan and cook on each side for about 3 minutes. Repeat until all the dough is cooked.
- In a small bowl, combine melted butter, and garlic and brush onto the cooked naan.
- Serve masala with rice and garlic naan.
