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Butter Chicken Chowder and Naan

by Karen Curtis | May 12, 2025 | Youth Gour-Made Blog | 0 comments

butter chicken chowder and naan Ingredients: Butter Chicken Chowder 1 onion, finely chopped 1 tbsp canola or other veg oil 2 tbsp lime juice 1 tbsp minced fresh ginger 1 tbsp paprika 1 tbsp chili powder 2 garlic cloves, minced 1 tsp garam masala 1 tsp salt 5 boneless, skinless chicken thighs (or 2 breasts), cut into bite-sized pieces salt and pepper to taste pinch nutmeg 1/4 cup butter 1/4 cup tomato paste 3 cups chicken stock 1 tbsp packed brown sugar 2 medium potatoes, cooked and diced 1/2-1 cup peas 1/2 cup heavy cream or sour cream Naan Bread 2 cups (250g) all-purpose flour (plain flour) 1 1/4 cups (250g) plain yogurt 2 tsp baking powder 1/4 tsp salt Directions: In a large saucepan, heat 1 tbsp of oil. Add chicken, season with salt and pepper, and cook, stirring frequently, 5 mins or so. Add the butter and stir till it melts. Add the onion, lime juice, ginger, paprika, chili powder, garlic, garam masala, salt, cayenne and nutmeg. Continue cooking another 5 minutes or so, stirring frequently, until the onion is softened. Add the tomato paste and cook, stirring, for another 2-3 minutes. Add the stock and the sugar, bring to a simmer and cook for about 15 minutes. Add the potatoes, peas and cream or sour cream, reduce the heat to low and cook for 5 more minutes. Serve warm, topped with extra sour cream or yogurt if you like. Serves 4-6. For Naan Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable. Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter. Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up. Best eaten on the same day. If making ahead, warm them up in the oven before serving.

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