Grandma’s Butter Chicken with Soft & Chewy Naan 🍗🧈🍞
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Butter Chicken
1.5 lbs (680g) boneless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 inch ginger, grated
1 can (15 oz) crushed tomatoes
1 cup heavy cream
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder (adjust to taste)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
For the Naan
2 cups all-purpose flour
1 teaspoon active dry yeast
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup warm water
2 tablespoons yogurt
2 tablespoons melted butter (for brushing)
Instructions
Make the Naan
Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes, until frothy.
Mix Dough: In a large bowl, mix flour and salt. Add the yeast mixture and yogurt. Knead until a soft dough forms. Let it rest for 30 minutes, covered with a damp cloth.
Prepare the Butter Chicken
Cook Chicken: In a large skillet, heat vegetable oil over medium-high heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add Aromatics: Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add Spices: Add garam masala, turmeric, cumin, chili powder, salt, and pepper. Cook for about 1 minute, stirring constantly.
Add Tomatoes and Chicken: Pour in the crushed tomatoes and add the chicken pieces. Stir well to coat. Simmer for about 15 minutes, until the chicken is cooked through.
Finish with Cream: Lower the heat and stir in the heavy cream. Simmer for an additional 5 minutes. Adjust seasoning if needed.
Cook the Naan
Shape Naan: Divide the dough into 4 equal balls. Roll each ball into an oval shape, about 1/4 inch thick.
Cook Naan: Heat a skillet or tandoor over medium-high heat. Cook each naan for about 1-2 minutes on each side until puffed and golden brown. Brush with melted butter after cooking.
Serve
Plate the Dish: Serve the butter chicken hot, garnished with fresh cilantro, alongside soft and chewy naan.
Tips and Variations
Add Vegetables: Include peas or spinach in the butter chicken for added nutrition.
Adjust Spice Level: Modify the amount of chili powder to suit your taste.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy Grandma’s Butter Chicken with Soft & Chewy Naan – a heartwarming and delicious meal!