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 tablespoon vegetable oil
4 tablespoons unsalted butter
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (15 oz) tomato puree
1 cup heavy cream
2 tablespoons garam masala
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon turmeric
Salt and pepper, to taste
Fresh cilantro, for garnish
For Serving
Naan bread (store-bought or homemade)
Fresh lime wedges (optional)
Instructions
Cook the Chicken
Heat Oil: In a large skillet, heat vegetable oil over medium-high heat.
Cook Chicken: Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
Prepare the Sauce
Sauté Aromatics: In the same skillet, melt the butter. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute.
Add Spices: Add garam masala, ground cumin, paprika, and turmeric. Cook for 1-2 minutes until fragrant.
Add Tomato Puree: Pour in the tomato puree and stir well. Simmer for about 5 minutes.
Combine and Finish
Add Cream: Stir in the heavy cream and return the cooked chicken to the skillet. Simmer for an additional 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Serve
Plate: Serve the butter chicken hot, garnished with fresh cilantro.
Add Naan: Accompany with warm naan bread and lime wedges if desired.
Tips and Variations
Make it Spicy: Add red chili powder or cayenne pepper for extra heat.
Vegetable Option: Substitute chicken with paneer or add vegetables like bell peppers and peas.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Butter Chicken with Naan!