Chicken Tikka Masala + Naan

This has been a family favorite since I first made it for a friend couples dinner party when we were newlyweds. I like it better then a restaurant version!

Chicken:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 tsp cumin
• 1 tsp cinnamon 
• 2 tsp cayenne pepper
• 2 tsp fresh ground pepper
• 1 tablespoon fresh minced ginger
• 1 tsp salt
• 2 boneless skinless chicken breast cut into bite size piece
• 4 long skewers

Sauce:

•  1 tablespoon butter
• 1 clove garlic minced
• 1 tablespoons minced jalapeno
• 2 tsp cumin
• 2 tsp paprika
• 1-2 (taste) tsp salt
• 1 can tomato sauce
• 1 1/2 cup half and half

1. In a large bowl combine ingrediants for marinade and add bite size chicken pieces
2. Cover and refrigerate for 1 hour
3. Preheat a grill for high heat.
4.  Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
5.  Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
6. Serve over rice

NAAN BREADS

• 1/4 cup warm water
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons active dry yeast or instant (rapid rise)
• 3/4 cup warm milk
• 3/4 cup plain Greek yogurt or natural plain yogurt
• 1/4 cup vegetable oil plus 2 tablespoons extra for cooking
• 2 cloves garlic minced
• 4 cups plain flour plus extra for dusting -- 19 1/2 oz. or 560g
• 1 teaspoon baking powder
• 1 teaspoon salt

GARLIC BUTTER TOPPING

• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon fresh chopped cilantro or parsley

INSTRUCTIONS

FOR NAAN BREAD

• Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
• Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
• Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
  • Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
  • When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
  • Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
  • Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
  • Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
  • Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).

  FOR GARLIC BUTTER TOPPING

  • Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.