Chicken Tikka Masala With Garlic Butter Naan

How to Make Chicken Tikka Masala With Garlic Butter Naan

Total time: 1 h 10 min · Yields 4 servings

1. 1

   Sear the Chicken

   Heat ghee in a large heavy-bottomed skillet over medium-high heat. Brown the chicken pieces in batches until charred on the outside. They do not need to be cooked through yet. Remove and set aside.

2. 2

   Build the Base

   In the same pan, sauté the diced onions until translucent and golden, about 8 minutes. Add the ginger-garlic paste and cook for 1 minute until fragrant.

3. 3

   Simmer the Sauce

   Stir in the tomato purée, coriander, and cumin. Reduce heat to low and simmer for 15 minutes until the sauce thickens and the oil begins to separate from the tomatoes.

4. 4

   Combine and Finish

   Add the chicken back into the pan along with the heavy cream and dried fenugreek leaves. Simmer for another 5 to 10 minutes until the chicken is cooked through and the sauce is glossy.

5. 5

   Cook the Naan

   Divide dough into 6 balls and roll out thinly. Cook on a hot dry cast-iron skillet for 2 minutes per side until puffed and charred. Brush immediately with melted garlic butter.