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–+ servings
Total Time :1 hour 30 minutes
Servings: 4

INGREDIENTS
 

  • 2 pounds/900 grams boneless, skinless thighs, cut into bite-size pieces
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 tablespoon ginger paste
  • ½ cup/120 grams Greek yogurt
  • 2 tablespoons oil
  • 1 medium onion, finely diced
  • 4 garlic cloves, minced
  • 1 cup canned diced tomatoes
  • 1 cup chicken broth
  • About ¾ cup heavy cream
  • ½ teaspoon red chili flakes
  • Naan:
  • ¾ cup whole milk, warmed
  • 2 teaspoons/6 grams active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 cups/360 grams all-purpose/GF all-purpose flour, plus more as needed
  • 2 tablespoons unsalted butter, melted
  • ¼ cup/60 grams Greek yogurt
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter, melted
  • 1 garlic clove, finely grated
  • 1 tablespoon parsley, chopped

INSTRUCTIONS

  • Season the chicken with salt, pepper, paprika, garlic powder, onion powder, cumin, coriander, garam masala, chili powder, ginger paste, and Greek yogurt. Mix well and set aside while preparing the dough.
  • Combine warm milk, yeast, sugar, and salt. Let stand until foamy, about 5 to 10 minutes.
  • Mix flour, melted butter, and yogurt in a large bowl. Add the yeast mixture and stir until a dough forms. Knead until smooth and elastic, adding flour as needed, 6 to 8 minutes. Transfer to an oiled bowl, cover, and let rise until doubled, about 1 hour.
  • Heat a large skillet over medium-high heat. Add oil and cook the marinated chicken until browned and cooked through, 6 to 8 minutes. Transfer to a bowl.
  • Reduce heat to medium. Add onion to the same skillet and cook until softened, about 4 minutes. Add garlic and cook for 30 seconds. Stir in tomatoes and broth. Blend until smooth with an immersion blender, or carefully in a countertop blender, then return to the skillet.
  • Add chicken back to the sauce, stir in cream and chili flakes, and simmer gently until thickened and glossy, 10 to 15 minutes. Taste and adjust seasoning.
  • Divide dough into portions and roll into flat rounds. Cook in a dry skillet over medium-low heat until bubbles form, flip, and cook until golden. Brush with melted butter mixed with garlic and parsley.

RECIPE NOTES

For gluten-free naan, use a high-quality gluten-free all-purpose flour blend with xanthan gum included. Keep the dough slightly wet and handle gently. Cooking on lower heat helps keep it soft and pliable.