Chicken 2 Dish Special Recipe

Marinate the chicken

In a bowl combine 1 cup plain yogurt, 1 tbs lemon juice, 4 minced garlic cloves, 1 tbs grated ginger, 1 tsp garam masala, 1 tsp Kashmiri chili powder, and 1 tsp salt. Add the 500 g chicken thigh pieces, mix until completely coated. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Cook the marinated chicken

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Remove excess marinade (but keep some for searing if desired). Add chicken pieces in a single layer and sear 3–4 minutes per side until browned and mostly cooked through. Work in batches if needed. Transfer chicken to a plate and set aside.

Make the sauce

In the same skillet add the remaining 1 tbs oil and 50 g butter. Add 1 medium finely chopped onion and sauté over medium heat 6–8 minutes until soft and golden. Add 1 tbs grated ginger and 1 minced garlic clove (from the marinade garlic if you reserved) and cook 30–45 seconds until fragrant. Pour in 1 cup tomato puree, stir and simmer 6–8 minutes until sauce thickens and oil begins to separate at the edges.

Finish the butter chicken

Lower heat to medium-low. Stir in 0.5 cup heavy cream and 1 tbs honey (optional). Add the seared chicken pieces with any juices back into the sauce and simmer 6–8 minutes until chicken is fully cooked and sauce coats the pieces. Crush 1 tsp dried fenugreek (kasuri methi) between your palms and stir in along with 0.5 tsp garam masala. Adjust salt to taste. Garnish with 2 tbs chopped cilantro. Keep warm until plating.

Blanch and puree the spinach

Bring a pot of water to a boil and add the 300 g washed spinach. Blanch 1 minute until wilted, then transfer to an ice bath to stop cooking. Drain and, once cool, puree in a blender to a coarse smooth green purée. Set aside.

Season and brown the chicken

In a skillet heat 1 tbs oil over medium-high. Toss 400 g chicken pieces with 0.5 tsp turmeric and 0.5 tsp salt (or use 1 tsp salt total distributed). Sear chicken 3–4 minutes until lightly browned but not fully cooked. Remove and set aside.

Build the saag base

Add remaining 1 tbs oil to the same skillet, add 1 tsp cumin seeds and let them sizzle 15–20 seconds. Add 1 chopped onion and sauté 6–8 minutes until translucent. Stir in 3 minced garlic cloves, 1 tsp grated ginger and 1 chopped green chili (optional) and cook 30–45 seconds. Add 1 tbs coriander powder and continue to cook 30 seconds to bloom the spice.

Combine spinach and chicken

Pour the spinach purée into the pan, stir and simmer 3–4 minutes. Add the seared chicken back into the pan, 0.25 cup plain yogurt, 0.5 tsp garam masala and 1 tsp salt. Simmer 6–10 minutes until chicken is cooked through and flavors meld. Stir in 2 tbs heavy cream (optional) and 1 tbs lemon juice, adjust salt and acidity to taste. Garnish with 1 tbs chopped cilantro and keep warm.

Rinse and soak rice

Rinse 1.5 cups basmati rice under cold water until the water runs clear to remove excess starch. Optional: soak rice 15 minutes then drain.

Cook rice

In a medium saucepan combine the drained rice, 3 cups water, 1 tbs ghee or oil, 1 tsp salt, 1 bay leaf and 1 small cinnamon stick. Bring to a boil over high heat. Once boiling reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Turn off heat and let rest covered 5–10 minutes, then fluff with a fork and remove whole spices before serving.

Make the dough

In a mixing bowl combine 2 cups all-purpose flour, 1 tsp baking powder, 0.25 tsp baking soda, 1 tsp sugar and 1 tsp salt. Stir in 0.75 cup plain yogurt, 2 tbs warm water and 2 tbs oil until a shaggy dough forms. Knead 4–5 minutes until smooth and soft. If dough is sticky, dust with a little flour. Cover and let rest 20–30 minutes (this quick dough does not require long proofing).

Prepare garlic butter

Melt 2 tbs butter and stir in 2 minced garlic cloves. Set aside.

Shape and cook naan

Divide dough into 2 equal pieces. On a lightly floured surface roll or pat each into an oval about 7–8 inches long and 0.25 in thick. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Cook one naan for 1.5–2 minutes until bubbles form on the surface, then flip and cook 1–2 more minutes until charred spots appear and cooked through. Immediately brush the hot naan with garlic butter. Repeat with second piece. Keep warm under a towel until serving.

Timing notes: Start rice first (soak + cook). While rice soaks, marinate the butter chicken and prepare the naan dough to rest. Cook the spinach and saag while searing chicken for the butter chicken and finishing the sauce. Reheat briefly if needed before serving.

Serve: On a large platter or individual plates place a generous portion of basmati rice, spoon Butter Chicken on one side and Chicken Saag on the other. Add two garlic naans on the side. Garnish both entrées with reserved cilantro and a small drizzle of cream on the butter chicken if desired.