Creamy Butter Chicken with Fluffy Rice & Garlic Naan 🍗🍛🥖
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4
Calories: ~650 per serving
🛒 Ingredients
For the Chicken Marinade:
500g chicken breast or thighs 🍗, cut into chunks
150g plain yogurt 🥛
2 garlic cloves 🧄, minced
1 tbsp ginger, grated
1 tsp garam masala
1 tsp cumin
1 tsp paprika
1 tsp turmeric
Salt & pepper
For the Sauce:
2 tbsp butter 🧈
1 tbsp oil 🫒
1 onion 🧅, finely chopped
3 garlic cloves 🧄, minced
1 tbsp ginger, grated
2 tsp garam masala
1 tsp cumin
1 tsp chili powder 🌶 (adjust to taste)
400g canned tomatoes 🍅, pureed
200ml heavy cream 🥛 or coconut milk 🥥
2 tbsp tomato paste
Salt & pepper
To Serve:
2 cups cooked basmati rice 🍚
Fresh naan bread 🫓
Fresh coriander 🌿 for garnish
👨🍳 Instructions
Marinate chicken in yogurt, garlic, ginger, and spices for at least 30 minutes (overnight is best). Heat butter and oil in a pan, cook onions until soft, then add garlic, ginger, and spices. Stir in tomato paste and pureed tomatoes, simmer for 10 minutes. Add cream and stir until smooth. Meanwhile, grill or pan-fry chicken pieces until lightly charred, then add them to the sauce. Simmer another 10 minutes until thick and creamy. Serve with hot rice, naan, and garnish with fresh coriander.
💡 Notes & Variations
Swap chicken for paneer or tofu for a vegetarian version.
Add extra chili for heat.
Use coconut cream for a dairy-free option.