For the best experience, please enable JavaScript.
Indian-Spiced Fry Bread with Butter Chicken
Prep: 25 minutes
Cook: 30 minutes
Servings: 4
A Match Made in Flavor Heaven
What happens when you combine the beloved flavors of Indian butter chicken with the rustic charm of Native American fry bread? You get a dish that's nothing short of magical. The fry bread, acting like a super-fluffy naan, is the ideal partner for the luxuriously creamy, tomato-based curry. It's a soul-warming meal that brings together the best of two rich culinary worlds.
Materials
- For Garlic-Cilantro Fry Bread:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cloves garlic, minced
- 2 tbsp chopped fresh cilantro
- 1 cup warm milk
- Oil for frying
- For Butter Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 (15 oz) can tomato sauce
- 1/2 cup heavy cream
Preparation
- In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric, and garam masala. Let it sit for at least 20 minutes.
- For the fry bread, combine flour, baking powder, salt, minced garlic, and chopped cilantro in a large bowl. Gradually add warm milk to form a soft dough.
- Knead the dough on a floured surface for 1 minute, then divide into 6-8 equal portions and flatten into discs.
Cooking
- To cook the butter chicken, melt butter in a large pot or Dutch oven over medium heat. Sauté the onion until soft and translucent.
- Add the marinated chicken and cook until browned on all sides.
- Stir in the tomato sauce, bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the chicken is tender.
- Stir in the heavy cream and heat through. Do not boil. Season with salt to taste.
- While the chicken simmers, heat 2-3 inches of oil in a skillet to 350°F (175°C).
- Fry the dough discs one at a time for 1-2 minutes per side, until puffed and golden. Drain on a wire rack.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.