We love butter chicken and naan, what a perfect pairing. Stuffing a giant naan is incredibly fun and much easier than you'd think!
Put the warm water, yeast and sugar in a bowl and stir well. Leave until it begins to froth. Stir the yoghurt into the yeast mixture.
Put the flour and salt into a large mixing bowl. Pour the butter and yeast mixture into the flour. Mix to combine.
Tip out on a lightly floured surface and knead for about five minutes until smooth, then transfer to a lightly oiled bowl. Cover let rise until doubled in size in a warm area, about 30-40 minutes.
- Preheat oven to 180ºC.
- In a bowl mix together all marinade ingredients. Slit chicken, add to mixture and toss to coat. Marinate for 20 minutes or up to 24 hours.
- Transfer chicken to a greased sheet pan and discard remaining marinade. Bake for 30-40 minutes until chicken is cooked through. Shred into small pieces.
- Heat oil in a pan over medium heat, add cumin seeds and onions. Cook until onions are softened and caramelised. Reduce heat to medium-low. Add tomato puree and spices except for garam masala. Stir to combine and cover with a lid and simmer for 10 minutes until slightly thickened.
- Add cream and butter. Stir to combine and melt butter. Add shredded chicken and coat in sauce. Stir through chopped cilantro.
- Cover and cook for 5 minutes.
- Tip the risen dough back out onto the lightly floured surface and knock the air out. Roll out into a large circle/oval. Meanwhile, heat a large cast iron pan or heavy pan in a 200ºC oven.
- Transfer the dough to a piece of parchment paper for easy transport. Sprinkle half the cheese on the bottom half of the dough leaving a ½” border. Top with shredded butter chicken and remaining cheese. Fold top over and press the edges together to seal.
- Using the parchment, carefully place the naan onto the heated pan.
- Bake for 30-40 minutes until golden brown.
- Remove from the oven and while still hot, brush with garlic butter and top with chopped coriander and nigella seeds