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–+ servings

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time: 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4 Servings

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!
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