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Butter Chicken, Garlic Naan, & Spicy Okra

4.91 from 10 votes
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Prep Time30 minutes
Cook Time30 minutes
Resting time1 hour
Total Time2 hours
Servings: 4

Ingredients

For the Garlic Naan:

  • 1 batch Homemade Naan recipe linked
  • 5 Garlic Cloves divided
  • 3 tbsp. Butter melted
  • 2 tbsp. Olive Oil
  • 1/2 tsp. Fine Sea Salt
  • 1/4 cup Fresh Parsley chopped

For the Butter Chicken:

(pt.1) For the First Marinade:

  • 1 1/2 lbs. Chicken Thighs cut into bite-sized pieces
  • 1 tsp. Kashmiri Red Chili Powder or regular chili powder
  • 1 tsp. Salt
  • Juice of 1 Lemon

(pt. 2) For the Second Marinade:

  • 1/2 cup Plain Yogurt
  • 1 tbsp. Ginger-Garlic Paste or 2 garlic cloves and 1" fresh ginger
  • 1 tsp. EACH: Garam Masala, Ground Cumin, Dried Fenugreek Leaves
  • 1/2 tsp. Ground Turmeric

(pt. 3) For the Sauce:

  • 1 tbsp. Olive Oil
  • 1 Yellow Onion
  • 1 lb. Tomatoes quartered
  • 1/3 cup Cashews soaked in hot water for 10 minutes
  • 3 tbsp. Butter
  • 2 Cinnamon Sticks or replace with 1 tsp. ground cinnamon
  • 4 Green Cardamom
  • 4 Whole Cloves
  • 1 tbsp. Honey
  • 1 tsp. EACH: Ground Cumin, Kashmiri Red Chili Powder, Garam Masala
  • 1/3 cup Heavy Cream

For the Spicy Okra:

  • 1-2 lbs. Okra
  • 3 tbsp. Olive Oil
  • 1 tsp. EACH: Ground Coriander Ground Cumin, Smoked Paprika, Cayenne, & Salt
  • Lemon Wedges for serving

Instructions

For the Garlic Naan:

  • Make the dough according to recipe instructions. Add the three cloves of minced garlic directly into the dough before first rise.
  • In a bowl, combine the remaining minced garlic, chopped parsley, melted butter, olive oil, and salt. Brush on the cooked naan before serving.

For the Butter Chicken:

  • Combine all first marinade ingredients together in a large bowl. Mix well, then cover to marinate in the fridge 20-30 minutes.
  • Combine all second marinade ingredients into the chicken bowl and mix until very well combined. Marinate in the fridge for 1 hour to overnight. The more time you allow, the more flavor will develop and tender the chicken will become.
  • In a large skillet, add the olive oil, onion, and tomatoes. Saute for 5-6 minutes, until fragrant and slightly caramelized. Transfer to a high speed blender to pulse with the soaked cashews (drained) until very smooth. Set aside.
  • In the same skillet, add the butter, cinnamon, green cardamom, and whole cloves. Cook for 1-2 minutes, until fragrant and butter is slightly browned.
  • Remove the butter and spices to a small bowl.
  • Add the chicken to the skillet for 4-5 minutes, adding a drizzle of olive oil as needed.
  • Add the tomato sauce, butter & spices, honey, remaining ground spices, and heavy cream. Stir until well combined. Simmer for 10 minutes.

To Make the Spicy Okra:

  • Preheat oven to 425F. Line a baking pan with parchment paper.
  • Add the okra to the prepared pan. Drizzle with the olive oil, then add the spices to toss until well combined.
  • Roast for 12-15 minutes, until tender and slightly charred. Enjoy warm!
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