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Butter Chicken with Naan is a classic Indian dish that offers a delightful combination of rich flavors and comforting textures. The creamy, spiced sauce perfectly coats tender chicken pieces, creating a dish that’s both satisfying and bursting with flavor.
Ingredients:
For the Butter Chicken:
- 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (adjust to taste)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon vegetable oil or ghee
For the Sauce:
- 3 tablespoons butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional, adjust to taste)
- 1/2 teaspoon ground turmeric
- 1 (15 oz) can tomato puree (or crushed tomatoes)
- 1 cup heavy cream (or coconut milk for a lighter option)
- 1 tablespoon sugar (optional, to balance acidity)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
For the Naan:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 2 tablespoons yogurt
- 2 tablespoons oil or melted butter
- 3/4 cup warm water
- Additional melted butter or ghee (for brushing)
- Fresh garlic and cilantro (optional, for garnish)
Directions:
Marinate the Chicken:
- In a large bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, garlic, and ginger.
- Add the chicken pieces, coat them well, cover, and refrigerate for at least 1 hour, preferably overnight.
Cook the Chicken:
- Heat oil or ghee in a large skillet over medium-high heat.
- Add marinated chicken and cook until browned on all sides.
- Remove the chicken and set aside.
Prepare the Sauce:
- In the same skillet, melt butter over medium heat.
- Sauté onions until golden brown.
- Add garlic and ginger, cook until fragrant.
- Stir in cumin, garam masala, coriander, chili powder, and turmeric, cooking for 1 minute.
- Pour in tomato puree and simmer for 10-15 minutes.
Finish the Butter Chicken:
- Return chicken to the skillet, stir to coat with sauce.
- Pour in cream and simmer for another 10-15 minutes until chicken is fully cooked.
- Adjust seasoning with salt and sugar. Garnish with cilantro.
Prepare the Naan:
- In a mixing bowl, combine flour, salt, baking powder, and sugar.
- Add yogurt and oil (or melted butter), mix until crumbly.
- Gradually add warm water to form a soft dough. Knead for 5 minutes.
- Cover with a damp cloth and let rest for 30 minutes.
- Divide dough into balls, roll out, and cook in a skillet over medium-high heat for 1-2 minutes on each side.
- Brush with melted butter or ghee and garnish with garlic and cilantro if desired.
Serve:
Serve butter chicken hot, garnished with cilantro, alongside naan. Enjoy with basmati rice or extra naan for dipping.
Prep Time: 20 minutes (plus marinating) | Total Time: 45 minutes | Servings: 4 servings
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