Wednesday, May 7, 2014

Chicken Makhani served with Jasmine Rice and Naan

This recipe is So Easy. So Delicious. If you like Indian food, then I highly suggest you making this for dinner tonight! The flavors are dynamic, yet the preparation is so simple. 

Chicken Makani  served with Jasmine Rice and Naan
3 Boneless Chicken Breasts
1 Yellow Onion, minced
2 Tbsp Butter
3 Cloves Garlic, diced
1 Tbsp Fresh Ginger, peeled and minced
2 tsp Curry Powder
1 Tbsp Thai Red Curry Paste
2 Tbsp Garam Masala
1 tsp Salt
1 - 6 oz can Tomato Paste
1 - 14 oz can Coconut Milk (regular)
1/2 C Plain Greek Yogurt
1/4 C Heavy Cream
Fresh Cilantro
Jasmine Rice
Naan (recipe below)


In a medium size bowl, mix together the coconut milk, greek yogurt, and cream. Stir in the tomato paste, garlic, ginger, and spices. Mix.

Add the onion to a crock pot. Top with your chicken, then the coconut mixture. Lastly, add the butter and cook on high heat for 3 hours, stirring every hour.

When your chicken has 30 minutes left,  add fresh cilantro. Additionally, begin cooking your rice. Follow the instructions and cook as much rice as you would like. I like to cook 3 cups so we have enough for leftovers. 

2 C All Purpose Flow
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 Tbsp Sugar
1/8 C Hot Water
1.5/4 tsp Active Dry Yeast
3 Oz Warm Milk
1/2 C Greek Yogurt, plain
Melted Butter, for brushing
Fresh Cilantro


Note: If you are making the Naan as a side to your chicken makhani you will want to start the process after your place everything you need in your crock pot

In a medium size bowl, dissolve sugar in the warm water. Add the yeast and stir until dissolve. Let sit for 10 minutes.

Add the flour to a large bowl. Add baking powder and baking soda. 

After the 10 minutes has gone by, add the warm milk and yogurt to the yeast. Pour your mixture into the center of your flour mixture. With a wooden spatula mix the dough together. Finish mixing with your hands, kneading until the dough is sticky but soft.

Set the bowl aside and place a damp towel over it for 60 minutes.

After 60 minutes has gone by, divide the dough into 8 balls. Using a rolling pin, roll each piece into an oval shape.

Warm a skillet, and brush both sides of the dough with melted butter. Place the dough in the hot skilled and cover with a lid for 1 minute (until bubbles form.) Flip and cook for an additional minute or two. Repeat.

You can brush each piece of naan once more with butter then add chopped cilantro.

Serve your naan with the chicken makhani and jasmine rice! Enjoy!!!