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 or breasts, cut into bite-sized pieces
2 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon chili powder (adjust to taste)
1 can (14 oz) crushed tomatoes
1 cup heavy cream
Salt to taste
Fresh cilantro (for garnish)
For the Naan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup yogurt
1/2 cup warm water
2 tablespoons butter (for brushing)
Instructions
Prepare the Butter Chicken
Cook Chicken: In a large skillet or pot, heat the vegetable oil and butter over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove and set aside.
Sauté Aromatics: In the same skillet, add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
Add Spices: Stir in garam masala, cumin, coriander, turmeric, and chili powder. Cook for about 1 minute until fragrant.
Add Tomatoes: Pour in the crushed tomatoes and cook for about 5 minutes, allowing the mixture to thicken.
Combine Chicken and Cream: Return the chicken to the pot and stir in the heavy cream. Simmer for an additional 10 minutes, or until the chicken is cooked through. Season with salt to taste.
Prepare the Naan
Make Dough: In a bowl, mix the flour, baking powder, and salt. Add yogurt and warm water, mixing until a dough forms. Knead for about 5 minutes until smooth. Let it rest for 30 minutes.
Cook Naan: Divide the dough into small balls. Roll each ball into a flat oval. Cook on a hot skillet or tandoor for about 2 minutes on each side until golden brown. Brush with melted butter.
Serve
Plate: Serve the butter chicken hot, garnished with fresh cilantro, alongside warm naan.
Tips and Variations
Add Vegetables: For added nutrition, consider adding peas or spinach to the butter chicken.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Butter Chicken with Naan!