Butter Chicken and Naan Picture Thread with recipe

Alrighty people. This is the recipe that seems most favorable that I do based on that Indian Restaurant thread from a few days ago. Just a forewarning, the green "thing" you see in each picture at center left is a camera corruption issue. Also, my mom was the one making this and she never follows a "set recipe". If I say a spoon it means a typical spoon for eating (whatever that means), again, no exact measurements. In the pictures, we cooked for about 12-15 and the recipe I give is for less. That being said, I hope you all enjoy. Also, if you see something unfamiliar in the ingredients list, your local Indian store should have it.

Ingredients: (serves 6-8)
4 pounds of skinless, boneless chicken breast
4 medium-sized tomatoes (sliced)
1 large onion (sliced)
2 small spoons of cumin seeds
10 whole cashews
6 teaspoons of Kasuri Methi (Dried Fenugreek Leaves)
1 pint of heavy whipping cream
3-4 serrano green chilis
3 spoons of red chili powder
3 spoons of salt
1 spoon of coriander powder
Bottle of red food color

Ok, first take the chicken and cut it into bite-sized pieces and mix it in a bowl with the chili powder, salt, and the coriander powder. Place it in the fridge for about 4 hours.


Next, put a little bit of oil in a shallow pan on high heat and put some cumin seeds, the onion, tomatoes, green chilis, the cashews, the Kasuri Methi, and a little but of salt. Let it cook until the vegetables are soft then turn off the heat and let it cool down.


After the vegetables are cool, place it in a grinder or blender and turn it into a paste.


Next, in a separate pan, put some oil on high heat and fry the chicken until it is cooked enough to eat but not overly-cooked (sorry for the wording here). Then put them in a container of sorts with paper towels to drain some oil.



At this point, if your dog is not begging, you are doing something wrong.


Next, in another large pan, add a half a stick of butter and melt it. Add a few extra cumin seeds, then put the "paste" in it.


Next, add the whole container of whipping cream (again, here we used a lot because we were cooking for a bunch of people.



After adding this, add some food color a few drops at a time to achieve a "salmon pink" color.



Next add the chicken and let it boil for 5 minutes. You can add some more butter. Taste the sauce for salt and spice and add what you are missing at this point. Final product should look like this.


As far as naan goes, we know how to cook legit naan but do not have a tandoori oven at this point in time. This brand is the next best thing.

Get some bake it at 350 for 5 minutes until it is soft and then liberally put some butter on top. Do not thaw, just put it on baking trays.

I hope this was helpful for those who want REAL butter chicken.