Craving butter chicken? Look no further! Our recipe is packed with aromatic spices and a creamy, flavorful sauce. Pair it with jasmine rice or follow the included recipe for fresh homemade naan.
Ingredients:
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
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
- 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
- Salt to taste
- Fresh cilantro chopped (for garnish)
Naan Recipe:
- 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
Instructions:
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, tossing to coat evenly.
- Cover and refrigerate for at least 1 hour, or preferably overnight.
Cook the Chicken:
- Heat oil or ghee in a large skillet over medium-high heat.
- Add the marinated chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
Prepare the Sauce:
- In the same skillet, melt butter over medium heat.
- Add the chopped onions and sauté until golden brown.
- Then, add garlic and ginger, cooking until fragrant.
- Stir in the cumin, garam masala, coriander, chili powder, and turmeric. Let it cook for 1 minute.
- Pour in the tomato puree, stirring well. Let it simmer for 10-15 minutes until the sauce thickens slightly.
Finish the Butter Chicken:
- Return the cooked chicken to the skillet, stirring to coat with the sauce.
- Pour in the heavy cream (or coconut milk) and let the mixture simmer for another 10-15 minutes until the chicken is fully cooked.
- Adjust seasoning with salt and sugar, if needed. Garnish with fresh cilantro.
Prepare the Naan:
- In a large bowl, mix the flour, salt, baking powder, and sugar.
- Add the yogurt and oil, mixing until the dough becomes crumbly.
- Gradually add the warm water to form a soft dough.
- Knead for about 5 minutes, cover with a damp cloth, and let rest for 30 minutes.
- Divide the dough into small balls.
- Roll each ball out into a flat circle and cook in a hot skillet for 1-2 minutes per side until golden and bubbly.
- Brush each naan with melted butter or ghee and garnish with garlic and cilantro, if desired.
Serve:
- Serve the butter chicken hot, garnished with cilantro, alongside the warm naan. Enjoy with basmati rice or more naan for dipping!
More Recipe Suggestions:
One Pan Spicy Sesame Butter Chicken
Coconut Turmeric Chicken Curry
Coconut Turmeric Chicken with Sweet Potatoes and Crispy Shallot Oil
Spiced Coconut Basil Chicken with Rice
Butter Chicken with Naan
Craving butter chicken? Look no further! Our recipe is packed with aromatic spices and a creamy, flavorful sauce. Pair it with jasmine rice or follow the included recipe for fresh homemade naan.
Equipment
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
- 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
- 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
Instructions
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, tossing to coat evenly.
- Cover and refrigerate for at least 1 hour, or preferably overnight.
Cook the Chicken:
- Heat oil or ghee in a large skillet over medium-high heat.
- Add the marinated chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
Prepare the Sauce:
- In the same skillet, melt butter over medium heat.
- Add the chopped onions and sauté until golden brown.
- Then, add garlic and ginger, cooking until fragrant.
- Stir in the cumin, garam masala, coriander, chili powder, and turmeric. Let it cook for 1 minute.
- Pour in the tomato puree, stirring well. Let it simmer for 10-15 minutes until the sauce thickens slightly.
Finish the Butter Chicken:
- Return the cooked chicken to the skillet, stirring to coat with the sauce.
- Pour in the heavy cream (or coconut milk) and let the mixture simmer for another 10-15 minutes until the chicken is fully cooked.
- Adjust seasoning with salt and sugar, if needed. Garnish with fresh cilantro.
Prepare the Naan:
- In a large bowl, mix the flour, salt, baking powder, and sugar.
- Add the yogurt and oil, mixing until the dough becomes crumbly.
- Gradually add the warm water to form a soft dough.
- Knead for about 5 minutes, cover with a damp cloth, and let rest for 30 minutes.
- Divide the dough into small balls.
- Roll each ball out into a flat circle and cook in a hot skillet for 1-2 minutes per side until golden and bubbly.
- Brush each naan with melted butter or ghee and garnish with garlic and cilantro, if desired.
Serve:
- Serve the butter chicken hot, garnished with cilantro, alongside the warm naan. Enjoy with basmati rice or more naan for dipping!
Tried this recipe?Let us know how it was!
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