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🇮🇳 A recipe inspired by Indian cuisine
If you've ever ordered naan in an Indian restaurant (if you haven't, I suggest you try these restaurant-quality cheese and garlic naan recipe), naan as a sandwich base is very rare... and yet divine!
Butter chicken, also known in India as chicken Makkhani, comes straight from New Delhi. It's a chicken served with a tomato, mixed spice and butter sauce. To make it even more tender in the mouth, I added Greek yoghurt, which goes perfectly with the sauce. My whole family loved it, and I think it will soon become a household classic, so simple and tasty!
And when I say sandwich, I mean (for me) cheese: a little mozzarella on top makes this sandwich even more delicious. Sprinkle with fresh coriander and cashew nuts...and you're in for a culinary trip. If, like me, you've never been to India, it's like being there!
💙 Why you'll love this sandwich-style naan recipe
- It takes you all the way to India!
- If you follow my storage instructions, it will keep for several days.
- It's quite simple to make
🐹 Are there any vegan alternatives?
The homemade naan are vegan, so you can replace the chicken with the meat substitute of your choice (tofu, tempeh, seitan, etc.). You'll also need to replace the Greek yoghurt with a plant-based yoghurt, the butter with margarine and the mozzarella with a vegan cheese you like.
🧄 Which garlic to choose?
Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
💡Frequently Asked Questions
I recommend baking your naan at the last minute, as they lose their softness very quickly. Alternatively, you can make them in advance and defrost them in the oven or toaster. The butter chicken on its own will keep for around 48 hours. I advise you to put it on the naan at the last moment, and to melt the mozzarella just before serving.
It's a blend of roasted spices from India. It can also be found in many supermarkets and some grocery stores.
If you make this Naan sandwich, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Naan sandwich
Ingredients
- 4 naan
- 1 chicken breast
- ⅔ cup Greek yogurt
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons ground sweet paprika
- 2 teaspoons Garam Masala
- 1 large onion
- 1 tablespoon olive oil
- 2 garlic cloves
- 5 clove buds
- 1 teaspoon ground ginger
- 1 good pinch Cayenne pepper adjust to taste
- ½ lime
- 1 cup peeled tomatoes
- 2 ¼ cups chicken stock
- 2 ⅛ tablespoons unsalted butter
- 1 ⅛ cups mozzarella cheese
- Fresh cilantro leaves
- 1 handful cashew nuts
- Salt to taste
- Black pepper to taste
Instructions
- Place the coarsely-cut chicken cutlets in a bowl. Add the Greek yoghurt, double tomato paste, cumin, paprika and garam massala. Season with salt and pepper, mix well and place the bowl, covered, in the fridge for around 30 minutes (the longer it stays there, the better it soaks up the marinade).
- In a frying pan with a drizzle of olive oil, sauté the minced onion and chopped garlic. Once lightly colored, add the crushed cloves, cayenne pepper, ginger, lime juice and peeled tomatoes.
- Mix well and add the marinated chicken and chicken stock. Cover and cook over low-medium heat for 15 to 20 minutes, stirring from time to time (add a little more stock if it sticks).
- Once the chicken is cooked, add the butter, stir and set aside. Preheat your oven to 390°F/200°C on natural convection/static heat high and low.
- Brush the naan with cilantro and garlic butter (found in my naan recipe), place the chicken and mozzarella on top and bake for around 5 minutes, watching closely.
- Once the mozzarella has melted, sprinkle with fresh cilantro and cashews...and enjoy!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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