"Good Morning! Last nights Butter Chicken leftovers...This mornings #Indian Inspired #Breakfast Sandwich! #butterchicken double smoked #cheddar fried #egg #naan #OntheTable #breakfastwithmygirls"
Butter Chicken Sandwich With Cayenne, Cheddar & Onion
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Recipe Intro From thespicyolive1
Breakfast, Brunch, Good For A Crowd
An Indian inspired egg sandwich: butter chicken and egg wrapped in grilled naan.
This Indian inspired breakfast sandwich has become one of our family favourites. This butter chicken recipe also makes for a perfect weeknight dinner.
Ingredients:
Butter Chicken
2 tbsp. canola oil
Salt and fresh ground pepper
2 ½ lbs chicken thighs, boneless, skinless
2 tbsp. unsalted butter
1 medium sweet onion, minced
3 garlic cloves, minced
3 tsp. fresh ginger, minced
2 tsp. chili powder
½ tsp. cayenne pepper
2 tsp. garam masala
1 tsp. turmeric
1 tbsp. cumin
1 tbsp. coriander
2 ½ cup diced tomatoes with their juice
Salt and fresh ground black pepper
½ cup Greek yogurt
Fresh, minced cilantro
6 runny yolk fried eggs
1 cup smoked cheddar, shredded
Olive oil
3 large naan bread
Preparation:
Heat oil in a medium-sized pan over medium-high heat. Season chicken with salt and pepper and add to the hot pan. Brown chicken, 5-7 mins per side. Remove from the pan and set aside.
Place pan back on burner and melt butter over medium heat.
Add onions and cook until soft and translucent, 2 mins. Add garlic and ginger and sauté for a 2 mins. Add all the spices and sauté for another 1 min.
Stir in tomatoes and season with salt and pepper, cook for 2-3 mins. Add chicken and cover pan, reduce heat to medium low and simmer for 15-20 minutes until chicken is cooked through. Shred chicken and cook for 2 -3 mins. Add yogurt and stir, until fully incorporated. Set aside. Heat grill pan over high heat. Brush naan bread on each side with oil. Grill bread for 2-3 mins on each side. Cut naan into 12 equal pieces. Divide the cheese amongst 6 of the warm naan pieces, add butter chicken and top with an egg. Sprinkle with fresh cilantro and top with remaining naan bread.
Servings 6 / Prep and Cook 1 hour
This Indian inspired breakfast sandwich has become one of our family favourites. This butter chicken recipe also makes for a perfect weeknight dinner.
Ingredients:
Butter Chicken
2 tbsp. canola oil
Salt and fresh ground pepper
2 ½ lbs chicken thighs, boneless, skinless
2 tbsp. unsalted butter
1 medium sweet onion, minced
3 garlic cloves, minced
3 tsp. fresh ginger, minced
2 tsp. chili powder
½ tsp. cayenne pepper
2 tsp. garam masala
1 tsp. turmeric
1 tbsp. cumin
1 tbsp. coriander
2 ½ cup diced tomatoes with their juice
Salt and fresh ground black pepper
½ cup Greek yogurt
Fresh, minced cilantro
6 runny yolk fried eggs
1 cup smoked cheddar, shredded
Olive oil
3 large naan bread
Preparation:
Heat oil in a medium-sized pan over medium-high heat. Season chicken with salt and pepper and add to the hot pan. Brown chicken, 5-7 mins per side. Remove from the pan and set aside.
Place pan back on burner and melt butter over medium heat.
Add onions and cook until soft and translucent, 2 mins. Add garlic and ginger and sauté for a 2 mins. Add all the spices and sauté for another 1 min.
Stir in tomatoes and season with salt and pepper, cook for 2-3 mins. Add chicken and cover pan, reduce heat to medium low and simmer for 15-20 minutes until chicken is cooked through. Shred chicken and cook for 2 -3 mins. Add yogurt and stir, until fully incorporated. Set aside. Heat grill pan over high heat. Brush naan bread on each side with oil. Grill bread for 2-3 mins on each side. Cut naan into 12 equal pieces. Divide the cheese amongst 6 of the warm naan pieces, add butter chicken and top with an egg. Sprinkle with fresh cilantro and top with remaining naan bread.
Servings 6 / Prep and Cook 1 hour