🍛 Insanely Creamy Butter Chicken with Rice & Naan 🧈🍗
Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Calories per serving: ~610 kcal
🛒 Ingredients:
For the chicken marinade:
500g boneless chicken (thighs or breast), cut into chunks 🍗
150g plain yogurt 🥣
1 tbsp lemon juice 🍋
1 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
1/2 tsp chili powder 🌶️
1/2 tsp turmeric
For the sauce:
2 tbsp butter 🧈
1 tbsp oil 🫒
1 large onion, finely chopped 🧅
3 garlic cloves, minced 🧄
1 tbsp grated ginger
2 tsp garam masala
1 tsp ground cumin
1 tsp chili powder
300g tomato puree or crushed tomatoes 🍅
200ml heavy cream 🥛
Salt to taste 🧂
Fresh cilantro for garnish 🌿
For serving:
Steamed basmati rice 🍚
Warm naan bread 🫓
👩🍳 Instructions:
Marinate the chicken in yogurt, lemon juice, and spices for at least 30 minutes (or overnight). In a pan, heat oil and butter, then sauté onions until golden. Add garlic and ginger, then stir in spices. Cook for 1–2 minutes, then pour in tomato puree. Simmer for 10 minutes until thickened. Add marinated chicken, cook until fully done and tender. Stir in cream and simmer for another 5–10 minutes. Adjust salt to taste. Serve hot with fluffy rice and naan, topped with fresh cilantro!
💡 Tips & Variations:
Swap cream with coconut milk for a dairy-free version.
Add a pinch of sugar if your tomatoes are too acidic.
Tastes even better the next day as flavors deepen!