A Creamy Classic You'll Love! Butter Chicken with Naan 🍛🍞
Ingredients:
For the Butter Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional)
- 1 cup tomato puree (or canned tomato sauce)
- 1 cup heavy cream
- 1/2 teaspoon sugar
- Salt to taste
- Fresh cilantro for garnish
**For the Naan:**
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup plain yogurt
- 2 tablespoons olive oil or melted butter
- Water as needed
Directions:
Butter Chicken:
1. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chicken pieces, season with salt, and cook until browned. Remove and set aside.
2. In the same skillet, melt the remaining butter. Sauté onions until soft, then add garlic and ginger, cooking for 1 minute.
3. Stir in garam masala, cumin, paprika, turmeric, and chili powder. Cook for 30 seconds until fragrant.
4. Add the tomato puree and sugar. Simmer for 5 minutes.
5. Pour in the heavy cream, stir well, and return the chicken to the skillet. Simmer for 10 minutes until the chicken is cooked through and the sauce thickens.
6. Garnish with fresh cilantro.
Naan:
1. In a bowl, mix flour, baking powder, salt, yogurt, and olive oil until a soft dough forms. Add water if needed.
2. Knead for 5 minutes, then divide into 6 balls. Roll each ball into a thin oval shape.
3. Heat a skillet over medium-high heat. Cook each naan for 1-2 minutes per side until golden spots appear. Brush with butter if desired.
Serve the creamy butter chicken alongside warm naan and enjoy!
Prep time: 15 min | Cooking time: 25 min | Servings: 4 | Kcal: 550 per serving 🍽️