Butter Chicken with Coconut Naan

Impress your friends with this meal for lunch, or dinner! It is best made a day in advance and re-heated as you need it. Replacing flour and starchy rice with nutrient dense ingredients means this is a delicious “health food” – packed with healthy fats and vegetables. If you want more meals like this, our low-carb recipes for dinner guide has plenty of ideas to keep weeknights simple and satisfying.

Prep time: 45 minutes Cooking time: 45 minutes Carb count: 18.6g

Serves: 3-4.

Ingredients:

500g Chicken thigh or breast cut in thirds

For the marinade: 1 cup (200g) Natural yoghurt 2 tsp (10g) Cumin 2 Garlic cloves 2 inch piece (15g) Ginger, peeled 2 tbsp (30g) Tomato paste 1 ½ tsp (10g) Ground coriander 1 ½ tsp (10g) Garam masala

For the sauce: Standard tin (400ml) Tinned tomatoes 2 Onions, diced 4 Cloves 1 stick Cinnamon ( or apprx 7g Ground cinnamon) Fresh chilli or cayenne pepper to taste 1 tbsp (15g) Fresh coriander, chopped 1 cup (200ml) Cream 2 tbsp (30g) Cashew nuts

Accompaniments:

Coconut naan: 3½ tbsp (50g) Coconut flour Pinch of Salt Pinch of Baking powder Pinch of Baking soda 4 Eggs, beaten 2 tbsp (25ml) Coconut milk

Method:

Make the marinade (the night before if possible) by blitzing all the marinade ingredients in a food processor. Marinate the chicken overnight to let the flavours penetrate and the yoghurt tenderise the chicken.

Lay the chicken pieces on the cooling wire insert of the oven tray (reserving the marinade for stirring through the sauce later) and grill until the chicken begins to take on a nice colour, about 8 minutes under a hot grill. Season the chicken and transfer to a plate to rest.

The chicken will still be under-cooked; it will finish cooking in the sauce ensuring it is juicy and tender.

Begin the sauce by sweating the onions until lightly brown, add the spices and cashews and sauté for 2 minutes on a medium heat. Add in the chopped tomatoes and allow to reduce for 5 minutes. Transfer the sauce to the food processor and blitz.

Push the sauce through a strainer and add in the chicken, the remaining marinade, the cream and the coriander. Bring to the boil and simmer for 4 minutes to finish cooking the chicken and to allow the flavours to combine.

Mix all the ingredients for the coconut naan together and rest the mix for 5 minutes. Heat a frying pan and add a little oil to the pan. Cook the naan mixture for 1-2 minutes on each side and transfer to a plate.

Serve the butter chicken with some or all of the accompaniments for a delicious lunch with friends.

What is the best way to cook naan at home?

Mix all the ingredients for the coconut naan together and rest the mix for 5 minutes. Heat a frying pan and add a little oil to the pan. Cook the naan mixture for 1-2 minutes on each side and transfer to a plate. This quick pan-frying method gives a soft, tender naan that pairs perfectly with the butter chicken.

What side dishes go well with butter chicken and coconut naan?

Serve butter chicken with breads to scoop the sauce, rice to soak it up, a cooling side, and a fresh side. Garlic naan, butter naan, roti, or chapati work well, while basmati rice, jeera rice, or coconut lime rice soak up the gravy. Cucumber raita, boondi raita, or plain yogurt cut the richness, and kachumber salad, Shirazi salad, or a dry sabzi add freshness. A simple dal or sauteed spinach rounds out a heartier spread.

Source: masalabear.com

What type of coconut is used in coconut naan?

Coconut naan is made with coconut flour, a finely ground flour used in place of or alongside other flours. A coconut flour naan recipe combines coconut flour with tapioca or arrowroot flour, coconut milk, and salt. Peshwari naan, a sweet coconut naan, is stuffed with sugar, coconut, nuts, and dried fruit such as raisins. Coconut flour is high in fiber, protein, and healthy fat.

Source: myheartbeets.com