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 butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (15 oz) tomato puree
1 cup heavy cream
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon chili powder (optional)
Salt to taste
Fresh cilantro, chopped (for garnish)
For the Naan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup yogurt
1 tablespoon olive oil
Water as needed
Instructions
Prepare the Butter Chicken
Cook Chicken: In a large skillet, heat vegetable oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
Sauté Aromatics: In the same skillet, melt butter. Add the chopped onion and sauté until golden brown, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
Add Spices and Tomato: Stir in garam masala, cumin, coriander, paprika, and chili powder (if using). Cook for 1 minute, then add the tomato puree. Simmer for 5 minutes.
Add Cream and Chicken: Lower the heat and stir in the heavy cream. Add the cooked chicken back to the skillet. Season with salt to taste and simmer for an additional 5-10 minutes.
Prepare the Naan
Make Dough: In a bowl, mix flour, baking powder, and salt. Add yogurt and olive oil, mixing until a dough forms. If too dry, add water a little at a time.
Knead Dough: Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let it rest for 15 minutes.
Cook Naan: Divide the dough into equal portions. Roll each portion into a circle or oval. Heat a skillet over medium-high heat. Cook each naan for about 2-3 minutes on each side until puffed and golden.
Serve
Plate: Serve the butter chicken hot, garnished with fresh cilantro. Accompany with warm naan for dipping into the sauce.
Tips and Variations
Add Vegetables: You can add peas or spinach to the butter chicken for extra nutrition.
Spice Levels: Adjust the chili powder to your preferred heat level.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Butter Chicken with Naan!