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Tandoori-Style Butter Chicken with Inverted-Skillet Garlic Naan

Tandoori-Style Butter Chicken with Inverted-Skillet Garlic Naan

Dinner
Prep Time
45min
Cook Time
35min
Servings
4
Calories
780
Chef's Note

The magic of this recipe relies on the 'Science of the Stick.' Absolutely do not grease your cast-iron skillet before cooking the naan. The water on the dough acts as a temporary adhesive, anchoring it to the hot iron so you can safely invert the pan directly over the flame to achieve that authentic, smoky tandoor-style char.

Tags
indian
naan
butter chicken
cast iron
dinner
tandoori
comfort food
scratch-cooking
Ingredients

  • 1 1/2 tsp Active dry yeast

  • 1 tsp Granulated sugar

  • 1/2 cup Warm water (approx. 110°F)

  • 2 cups All-purpose flour

  • 3/4 cup Plain Greek yogurt (divided)

  • 2 tsp Kosher salt (divided)

  • 1.5 lbs Boneless, skinless chicken thighs (cut into bite-sized pieces)

  • 1 tbsp Lemon juice

  • 2 tsp Garam masala (divided)

  • 1 1/2 tsp Kashmiri chili powder (divided)

  • 2 tbsp Ginger-garlic paste (divided)

  • 4 tbsp Unsalted butter (divided)

  • 1 1/2 cups Tomato puree or passata

  • 1/2 cup Heavy cream

  • 1 tbsp Kasuri methi (dried fenugreek leaves)

  • 2 tbsp Melted ghee

  • 3 cloves Garlic (finely minced)

  • 2 tbsp Fresh cilantro (chopped)

Instructions
  • 1

    In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let sit for 5 to 10 minutes until frothy.

  • 2

    In a large bowl, combine all-purpose flour, 1 teaspoon salt, 1/4 cup Greek yogurt, and the activated yeast mixture. Knead on a lightly floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 30 to 45 minutes.

  • 3

    While the dough rises, marinate the chicken: In a bowl, combine chicken pieces, remaining 1/2 cup Greek yogurt, lemon juice, 1 teaspoon garam masala, 1/2 teaspoon Kashmiri chili powder, 1 tablespoon ginger-garlic paste, and 1 teaspoon salt. Let marinate at room temperature for 20 minutes.

  • 4

    Cook the chicken: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and sear until browned and cooked through (about 8 to 10 minutes). Remove chicken from skillet and set aside.

  • 5

    Make the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the remaining 1 tablespoon ginger-garlic paste and cook for 1 minute. Stir in tomato puree, remaining 1 teaspoon garam masala, and 1 teaspoon Kashmiri chili powder. Simmer for 10 minutes on medium-low heat.

  • 6

    Stir heavy cream and crushed kasuri methi into the sauce. Return the chicken and any juices to the skillet. Simmer on low for 5 minutes to combine flavors. Keep warm.

  • 7

    Prepare the naan setup: Place an ungreased 10-inch cast-iron skillet right-side up over medium-high heat on a gas range for 7 minutes to preheat completely.

  • 8

    Divide naan dough into 4 equal balls. Roll each ball into an oblong teardrop shape about 1/4-inch thick. Just before cooking, generously brush the top side of the dough with room-temperature water.

  • 9

    Carefully slap the naan, wet side down, onto the hot cast-iron skillet. It should stick immediately and begin to bubble rapidly. Cook right-side up for 1 minute.

  • 10

    Using the skillet handle (with an oven mitt!), lift and invert the entire pan upside down directly over the open gas flame, holding it 2 to 3 inches above the burner. Rotate the pan slowly for 1 to 2 minutes until the top of the naan is beautifully blistered and charred.

  • 11

    Flip the skillet back over, scrape the naan off with a metal spatula, and immediately brush with melted ghee, minced garlic, and fresh cilantro. Repeat for the remaining dough and serve hot alongside the Butter Chicken.

Nutrition Information (per serving)
780
Calories
42g
Protein
54g
Carbs
44g
Fat
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