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Spinach Naan and butter chicken

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Sahini Banerjee

Joined: Mar 2024
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Spinach Naan and butter chicken


I really love the taste of spinach in naan to be honest. Curd also adds a much welcome sourness that cuts through the fattiness of ghee/butter on top.

I like my butter chicken less creamy, a little more spicier than usual. But you adjust accordingly. They taste even better the next day, since the flavours “bloom” more.

Recipe :

For the…

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39 Comments

  1. I really love the taste of spinach in naan to be honest. Curd also adds a much welcome sourness that cuts through the fattiness of ghee/butter on top.

    I like my butter chicken less creamy, a little more spicier than usual. But you adjust accordingly. They taste even better the next day, since the flavours "bloom" more.

    Recipe :

    For the Spinach Naan:
    2.5 cup AP flour (Maida)
    1 cup Atta
    1 cup Spinach Puree (200 blanched spinach + 100 ml water)
    1/4 cup hung curd
    100 ml yeast mixture (100 ml lukewarm water + 2 tsp active dry yeast + 2 tsp sugar)
    1 tsp salt
    1 tbsp neutral oil

    – Mix flour and salt thoroughly. In the centre form a well, add spinach puree, Dahi, yeast mixture, and oil. Mix the content of the well and mix it with the flour. Knead for 7-10 minutes stretching the dough.
    – Cover and let it proof at 40 C for 1.5 hours. Or until the dough doubles in size
    – Punch into the risen dough, and divide it equally into buns. Lets it proof for another 30-40 mins at 40 C
    – Roll the dough with a rolling pin, but not completely. With both hands, stretch the naan right before laying it on a hot tawa/pan. Make sure the pan doesn't have any oil otherwise it will not stick.
    – Invert the tawa onto direct flame and cook the naan uniformly until you see bubbles popping up. Add ghee on the hot naan.

    For the Butter chicken

    For the marinade
    1 kg Chicken
    1/2 cup hung curd
    1/2 tbsp grated ginger
    1 tsp grated garlic
    1 tsp lime juice
    1/2 tsp Kashimiri red chili powder(not spicy)
    1/2 garam masala
    1/2 tsp cumin powder
    1/2 tsp coriander powder
    1/2 tsp turmeric powder
    1 tbsp kasuri methi
    2-4 green chilies
    1 tbsp mustard oil

    – Marinade for 3-18 hours

    For the gravy

    – 15 cashew [soaked]
    – 4 large tomatoes sliced
    – 1 in cinnamon
    3 cloves
    3 cardamom
    3 tbsp ghee
    1.5 tbsp ginger paste
    1 tbsp garlic paste
    4 chopped green chilies(adjust according to you preference)
    1/4 tsp cumin powder
    1/4 tsp coriander powder
    1/2 kashmiri red chili powder
    1/4 tsp garam masala
    1 tsp salt (adjust according to your taste)

    – Mix the cashews in a grinder until you have a smooth paste
    – In a heated pan, add 1 tbsp ghee. Fry the tomatoes on high heat, until one side is brownish in colour. Transfer it onto a plate, and let it cool. Puree it in a mixer grinder.
    – In the same pan add the marinaded chicken pieces and let them develop a char on both sides
    – In a pan, add 2 tbsp ghee.
    – Add cinnamon, cardamom, and cloves. Temper for 30 seconds. Add ginger garlic paste and green chilies. Sauté on low heat until the raw smell is gone.
    – Add Chili powder, cumin powder, coriander powder and garam masala. Sauté for 1 min until well mixed. Add the pureed tomato. Stir and ix the spices well. Add 1 tsp sugar
    – Let the tomato mixture come to a boil
    – Add the Cashew paste and mix well. Let it simmer on low heat for 3 minutes. Add salt
    – Add the Chicken pieces in, mix with the gravy and add 300ml water.
    – Boil until chicken is well-cooked. Garnish with coriander leaves
    – Serve hot with hot naan

    All my love
    Feashts

    Reply

  19. You are a gem of a woman…and your husband is among the richest man because he has a true homemaker and a gem in you… A wife that doesnt cook like this for her man , actually all her claim for love is a lie

    Reply