Butter Chicken with Naan
Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
For the Butter Chicken:
1.5 pounds (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1/4 cup plain yogurt
4 tablespoons unsalted butter
2 tablespoons tomato paste
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
For the Naan:
Store-bought naan bread or homemade naan (see below for a simple recipe)
Instructions:
Prepare the Butter Chicken:
Marinate the Chicken:
In a large bowl, combine the chicken pieces with a pinch of salt, pepper, and a little yogurt. Let it marinate for at least 15 minutes, or up to 1 hour if you have time.
Cook the Chicken:
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
Stir in the garlic and ginger, and cook for an additional 1-2 minutes.
Add Spices and Tomato:
Add the garam masala, ground cumin, ground coriander, paprika, turmeric, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Stir in the crushed tomatoes and tomato paste. Simmer for 5 minutes, allowing the flavors to meld.
Simmer the Chicken:
Add the marinated chicken to the skillet and stir to coat with the sauce.
Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
Finish the Sauce:
Stir in the heavy cream and unsalted butter. Cook for an additional 5 minutes, until the sauce is creamy and slightly thickened.
Adjust seasoning with salt and pepper to taste.
Garnish and Serve:
Garnish with chopped cilantro.
Serve hot with naan bread.
Prepare the Naan (Optional):
Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup warm water
1/4 cup plain yogurt
2 tablespoons melted butter or ghee
Instructions:
Mix Dry Ingredients:
In a bowl, combine flour, sugar, salt, and baking powder.
Combine Wet Ingredients:
In another bowl, mix warm water and yogurt. Gradually add this mixture to the dry ingredients, mixing until a soft dough forms.
Knead and Rest:
Turn the dough onto a floured surface and knead for 5-7 minutes until smooth.
Cover with a damp cloth and let it rest for at least 1 hour.
Roll and Cook:
Divide the dough into small balls and roll each into a flat circle about 1/4 inch thick.
Heat a skillet over medium-high heat. Cook each naan for 1-2 minutes on each side, until bubbles form and the bread is lightly browned.
Brush with melted butter or ghee after cooking.
Tips:
Chicken: Using thighs adds extra tenderness and flavor, but breasts work well too.
Spices: Adjust the level of cayenne pepper to suit your taste if you prefer less heat.
Naan: If you don’t want to make naan, store-bought naan or other flatbreads are excellent alternatives.
Enjoy your Butter Chicken with Naan, a creamy, flavorful dish that pairs perfectly with the soft, warm naan bread!