Eoghan’s butter chicken with daal and garlic naan

Eoghan’s butter chicken with daal and garlic naan

Serves 4 people

 

Butter Chicken

For the chicken marinade

500g Deboned Chicken Thighs
200g  Yoghurt
1tbsp Salt
1tbsp Garam Masala
1stp Cumin
1tsp Turmeric
1tsp Cayenne Papper
3 Cloves Garlic
1 Thumb Ginger

Pureé the garlic and ginger and mix well with yoghurt and spices. In a mixing bowl, toss with the chicken thighs and ensure even coating throughout. Leave refrigerated overnight.

Sauce

1tbsp Garam Masala
1tbsp Madras Curry powder
1tsp Cayenne Pepper
1tsp Cumin
1tsp Coriander
1tsp Turmeric
1 stick Cinnamon
2 Star Anise
3 Onions (sliced)
3 Cloves Garlic
1 Thumb Ginger
1 Red Chilli Pepper
1 Can Tomatoes
Clarified Butter
500g Cream
100g Creme Fraiche

Sweat onions with a generous sprinkling of salt in clarified butter until lightly caramelised. Add pureéd ginger/garlic/chilli, and spices and continue to caramelise for around 10 minutes. Add canned tomatoes, cooking until reduced to paste and almost dried out. Remove from heat and blend with cream and creme fraiche. On a separate baking tray, roast the marinated chicken thighs at 200C for 10 min or until the yoghurt begins to caramelise. Combine with the blended sauce in a pot and allow to cook on a medium heat until the chicken is tender and cooked through. Season with salt to taste.

Split Pea Daal

500g split Peas
1tbsp Garam Masala
1tsp Cardamom
1tsp Cumin
1tsp Cayenne Papper
1 stick Cinnamon
2 Star Anise
2 large Baking Potatoes
1 Onion
3 Cloves Garlic
1 Thumb Ginger
200g Tomato pureé
300g Kelp Dashi

Start by cooking split peas in a pot of salted boiling water, around 90 minutes.  Roughly chop potatoes and roast with a pinch of Garam Masala and a splash of neutral oil at 220C for 15-20 minutes. Blitz onion/garlic/ginger until smooth and then sweat with spices and a pinch of salt in clarified butter in a pan until lightly caramelised, around 10 minutes. Add tomatoes and cook out for a couple of minutes. Add dashi and allow to reduce for a couple of minutes, before adding cooked split peas and potatoes. Season with salt to taste.

Garlic Naan

1 head Garlic
200g clarified Butter or Ghee
500g 00 Flour
15g Salt
30g Fresh Yeast
30g Extra Virgin Olive Oil
15g Sugar
185g Yoghurt
300g warm water

Cook clarified butter and halved head of garlic on a low heat for around 1hr until infused. Strain and reserve garlic butter for cooking.

Bloom yeast in lukewarm water (should feel around body temperature) and then add the rest of the liquid ingredients and sugar. Add the remaining dry ingredients and place in the bowl of a stand mixer attached with a dough hook. Mix on low speed for a couple of minutes to allow all ingredients to be incorporated before mixing on high until the dough starts to form a ball and comes away clean from the sides of the bowl. Place in a well oiled container and allow to bulk ferment overnight in the fridge.

Remove dough from fridge 1hr before you begin to cook. Portion dough into 80g balls and allow to rest on a floured tray covered with cling film.  When ready to cook place a non stick pan on medium heat. Roll out balls on a floured surface with a rolling pin until thin and approximately the same size as your pan. Lightly grease the pan with the garlic butter and cook the flatbread one side until nicely charred. Flip over and do the same on the other side making sure to constantly keep brushing with garlic butter. Remove from the pan, add a final baste of garlic  butter, season with flaky salt and keep under a towel until ready to serve.