Butter Chicken with Naan

 Butter Chicken with Naan 🥘🍞




Ingredients:


For the Butter Chicken:

- 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces

- 1 cup plain yogurt

- 2 tbsp lemon juice

- 1 tbsp garam masala

- 1 tbsp ground cumin

- 1 tsp ground turmeric

- 1 tsp ground coriander

- 1 tsp chili powder (adjust to taste)

- 1 tbsp minced garlic

- 1 tbsp minced ginger

- 1 tbsp vegetable oil or ghee


For the Sauce:

- 3 tbsp butter

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1 tbsp ginger, minced

- 1 tsp ground cumin

- 1 tsp garam masala

- 1 tsp ground coriander

- 1/2 tsp chili powder (optional)

- 1/2 tsp ground turmeric

- 1 (15 oz) can tomato puree (or crushed tomatoes)

- 1 cup heavy cream (or coconut milk for a lighter option)

- 1 tbsp sugar (optional)

- Salt, to taste

- Fresh cilantro, chopped (for garnish)


For the Naan:

- 2 cups all-purpose flour

- 1/2 tsp salt

- 1/2 tsp baking powder

- 1/2 tsp sugar

- 2 tbsp yogurt

- 2 tbsp oil or melted butter

- 3/4 cup warm water

- Additional melted butter or ghee (for brushing)

- Fresh garlic and cilantro (optional, for garnish)


Instructions:


Marinate the Chicken:

1. In a large bowl, mix the yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, garlic, and ginger.

2. Add the chicken pieces, coat well, cover, and refrigerate for at least 1 hour or overnight for best results.


Cook the Chicken:

1. Heat the oil or ghee in a large skillet over medium-high heat.

2. Add the marinated chicken and cook until browned on all sides. Remove and set aside.


Prepare the Sauce:

1. In the same skillet, melt the butter over medium heat. Sauté the onions until golden.

2. Add garlic and ginger, cooking until fragrant.

3. Stir in the cumin, garam masala, coriander, chili powder, and turmeric. Cook for 1 minute.

4. Pour in the tomato puree and simmer for 10-15 minutes.


Finish the Butter Chicken:

1. Return the chicken to the skillet and coat with the sauce.

2. Add the cream and simmer for another 10-15 minutes until the chicken is fully cooked. Adjust seasoning with salt and sugar as needed.

3. Garnish with fresh cilantro.


Prepare the Naan:

1. In a mixing bowl, combine the flour, salt, baking powder, and sugar.

2. Add yogurt and oil (or melted butter) and mix until the mixture becomes crumbly.

3. Gradually add warm water to form a soft dough. Knead for 5 minutes.

4. Cover the dough with a damp cloth and let it rest for 30 minutes.

5. Divide the dough into balls and roll each into a flat circle. 

6. Cook in a hot skillet for 1-2 minutes on each side until golden and bubbly.

7. Brush with melted butter or ghee and garnish with garlic and cilantro, if desired.


Serve:

Enjoy the butter chicken hot with freshly made naan. You can also serve it with basmati rice for a complete meal.


**Prep Time:** 20 minutes (plus marinating) | **Total Time:** 45 minutes | **Servings:** 4

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