Butter Chicken Naanwich

All time favourite butter sauce with chicken meatballs, crunchy pickled cucumber and fresh herbs.

Ingredients

Ingredients
Servings:
Meatballs
g
Minced Chicken
tbsp
Greek Yoghurt
tsp
Kosher Salt
tsp
Chili Powder
tsp
Garlic Paste
tsp
Fresh Ginger
tsp
Ground Cumin
tsp
Dried Coriander
tbsp
Lemon Juice
Olive Oil
Butter Sauce
Yellow Onion
g
Plum Tomatoes
tbsp
Sunflower Oil
tbsp
Butter
tsp
Garlic Paste
tbsp
Tomato Paste
tsp
Garam Masala
tsp
Ground Turmeric
Whole Cloves
Cardamom Pods
tbsp
White Wine Vinegar
tsp
Ground Cinnamon
tsp
Ground Fenugreek
tbsp
Cane Sugar
tsp
Chili Powder
g
Heavy Cream
Salt & Pepper to taste
Naan
Naan Bread
Cucumber
g
Fresh Coriander
Greek Yoghurt

Instructions

Preparing In The Kitchen
  1. Peel and grate the fresh ginger. In a medium bowl, mix the chicken with yogurt, salt, chili powder, garlic paste, ginger, cumin, coriander and lemon juice.
  2. Preheat the oven to 180 ºC and a baking sheet with parchment paper.
  3. Coat your hands with a bit of olive oil and roll the chicken into tablespoon-size balls placing them on the prepared baking sheet. Place in the oven and bake for about 15-18 minutes.
  4. In the meantime, peel and finely dice the onion. Wash the tomatoes, pat dry and cube as well.
  5. In a large deep pan, heat the oil and half of the butter over medium heat. Sauté the onions and garlic paste for about 2 minutes. Add the tomato paste, garam masala, turmeric, cloves and cardamom and sauté for about 3 minutes. Add tomatoes and vinegar and cook for another 5 minutes. Puree the sauce and pass through a sieve.
  6. Season with cinnamon, fenugreek, sugar, chili powder, salt and pepper. Stir in the heavy cream. Remove the meatballs from the oven and add to the sauce. Mix everything well till evenly coated.
  7. Prepare the naan bread according to the package instructions. Wash the coriander, shake dry and pluck coarsely from the stem. Wash the cucumber, pat dry and cut into thin slices.
  8. Top each naan bread with chicken balls. Garnish with fresh coriander and cucumber. Serve with fresh yogurt.

Preparing In The Kitchen
  1. Peel and grate the fresh ginger. In a medium bowl, mix the chicken with yogurt, salt, chili powder, garlic paste, ginger, cumin, coriander and lemon juice.
  2. Preheat the oven to 180 ºC and a baking sheet with parchment paper.
  3. Coat your hands with a bit of olive oil and roll the chicken into tablespoon-size balls placing them on the prepared baking sheet. Place in the oven and bake for about 15-18 minutes.
  4. In the meantime, peel and finely dice the onion. Wash the tomatoes, pat dry and cube as well.
  5. In a large deep pan, heat the oil and half of the butter over medium heat. Sauté the onions and garlic paste for about 2 minutes. Add the tomato paste, garam masala, turmeric, cloves and cardamom and sauté for about 3 minutes. Add tomatoes and vinegar and cook for another 5 minutes. Puree the sauce and pass through a sieve.
  6. Season with cinnamon, fenugreek, sugar, chili powder, salt and pepper. Stir in the heavy cream. Remove the meatballs from the oven and add to the sauce. Mix everything well till evenly coated.
  7. Prepare the naan bread according to the package instructions. Wash the coriander, shake dry and pluck coarsely from the stem. Wash the cucumber, pat dry and cut into thin slices.
  8. Top each naan bread with chicken balls. Garnish with fresh coriander and cucumber. Serve with fresh yogurt.

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