Butter Chicken with Naan 🍗🍛
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Butter Chicken
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup plain yogurt
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 inch ginger, grated
1 can (14 oz) crushed tomatoes
1 cup heavy cream
4 tablespoons unsalted butter
Fresh cilantro, chopped (for garnish)
For the Naan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup warm water
2 tablespoons olive oil
2 tablespoons butter, melted
2 cloves garlic, minced
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Butter Chicken
Marinate Chicken: In a bowl, combine chicken, yogurt, garam masala, turmeric, cumin, paprika, salt, and pepper. Let marinate for at least 15 minutes.
Cook Chicken: Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
Sauté Aromatics: In the same skillet, add chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent, about 5 minutes.
Add Tomatoes and Cream: Stir in crushed tomatoes and bring to a simmer. Add heavy cream and butter, mixing well.
Combine: Return the chicken to the skillet and simmer for about 10 minutes until the sauce is thickened. Adjust seasoning if needed.
Prepare the Naan
Make Dough: In a bowl, combine flour, baking powder, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for a few minutes until smooth. Let it rest for 10 minutes.
Cook Naan: Divide the dough into balls. Roll each ball into a flat oval. Heat a skillet over medium-high heat. Cook each naan for about 1-2 minutes on each side until golden and puffed.
Add Garlic Butter: In a small bowl, combine melted butter and minced garlic. Brush this mixture over the hot naan and sprinkle with chopped parsley.
Serve
Plate the Dish: Serve the butter chicken hot, garnished with fresh cilantro, alongside naan.
Tips and Variations
Add Vegetables: Include peas or spinach in the butter chicken for extra nutrition.
Adjust Spice Level: Modify spices according to your heat preference.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Butter Chicken with Naan – a rich and flavorful meal