MasterChef Australia Recipe | Butter Chicken with Naan Bread

This week we tried to recreate Jock Zonfrillos "Butter Chicken with Naan Bread" from Master Chef Australia Master Class 2022. While it was a hot day we still enjoyed this spicy & creamy chicken. Since we do not have a Tandoor we just used our gas BBQ.

https://youtu.be/7ozWEDDmAXs

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MasterChef Australia Recipe | Butter Chicken with Naan Bread

Yield: 4-6

Author: Traditional, but not

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Ingredients

Chicken Tikka

• 1 lemon, juice
• 4g Kashmiri chili powder
• 40g ginger paste
• 40g garlic paste
• 2g smoked paprika
• 10g salt
• 8 chicken thighs, boneless and skinless
• 2g green cardamom, ground
• 3g turmeric
• 2g ground cumin
• 2g ground coriander
• 15g neutral oil
• 6g garam masala
• 3g Kashmiri chili powder
• 6g cayenne pepper powder
• 1g paprika
• Juice of 1 lemon
• 200g labneh (find recipe here)
• Salt to taste
• 150g unsalted melted butter, for basting

Butter Chicken Sauce

• 30g neutral oil
• 200g triple concentrate tomato paste
• 40g ginger paste
• 40g garlic paste
• 3g cayenne pepper powder
• 3g dried turmeric powder
• 3g Kashmiri chili powder
• 3g ground cumin
• 3g ground coriander
• 500g water
• 2g fenugreek leaf powder, dried toasted
• 30g jaggery (or brown sugar)
• 60g cream
• 30g tablespoon unsalted butter
• Table salt, to season

Naan Bread

• 15g sugar
• 43g fresh yeast
• 150ml warm water
• 400g universal or bread flour
• 180g plain yoghurt
• 10g table salt
• 1tsp nigella seeds
• 1tsp coriander seeds
• 1tspmustard seeds
• 150g unsalted butter

Instructions

Chicken Tikka

1. For the chicken tikka, mix the lemon juice, chili powder, ginger, garlic, smoked paprika and salt in a bowl, stirring to combine and add to the mixture. Stir to coat chicken then transfer to fridge to marinate for 30 minutes.
2. Combine the remaining ingredients except the melted butter in a bowl and whisk well then add to the chicken and continue to marinate for at least one hour. Once chicken is marinated place chicken on BBQ and cook until charred on the outside and cooked all the way through. Baste chicken with butter during the last couple of minutes of cooking.

Butter Chicken Sauce

1. For the butter chicken sauce, in a deep saucepan add the oil, tomato paste, ginger, garlic, cayenne, turmeric, chili powder, cumin and coriander. Mix well and cook over medium heat until the mixture comes to a simmer. Add water and bring to the boil. Place a lid on and simmer for 5 minutes. Remove lid and simmer for 15 minutes until reduced slightly. Add the fenugreek, jaggery or brown butter, cream and salt. Bring to the boil, reduce heat and simmer for 2 minutes. Stir in the butter and season with salt to taste. Add the charred chicken pieces to the sauce.

Naan Bread

1. For the naan bread, combine sugar, yeast and warm water together in a bowl. Add flour, plain yoghurt and salt and make a wet dough and knead for 5 minutes. Cover with clingfilm and leave to rise for 1 hour or until doubled in size. Once dough has doubled in size, divide into 4 even pieces and pat out to approximately 20cm circles, using some extra flour so the dough doesn’t stick to the bench. Grill rolled dough on the BBQ and cook until puffed and coloured. Set aside somewhere warm.
2. In a saucepan, toast off nigella seeds then set aside in a bowl. In the same pan, toast off coriander and mustard seeds. Once toasted, turn the heat down and add butter. Cook until butter is melted, and butter is flavoured. Pass through a fine sieve into a bowl. Brush the infused butter over the top of the naan bread and sprinkle with the toasted nigella seeds. Place on serving plate.