Description
This rich and creamy Butter Chicken features tender, marinated chicken simmered in a velvety tomato-based sauce infused with aromatic spices. Paired with soft, fluffy homemade naan, this classic Indian dish is perfect for a comforting and flavorful meal.
Ingredients
For the Chicken Marinade:
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1 lb (450g) boneless chicken (thighs or breasts), cut into bite-sized pieces
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½ cup plain yogurt
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1 tbsp lemon juice
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1 tsp garam masala
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1 tsp turmeric
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1 tsp chili powder
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1 tsp ground cumin
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½ tsp salt
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1 tbsp ginger-garlic paste
For the Butter Chicken Sauce:
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2 tbsp butter
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1 tbsp oil
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1 small onion, finely chopped
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1 tbsp ginger-garlic paste
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1 tsp garam masala
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1 tsp ground coriander
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½ tsp turmeric
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½ tsp chili powder
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1 tsp ground cumin
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1 ½ cups tomato purée (or canned crushed tomatoes)
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1 tbsp tomato paste
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1 cup heavy cream (or coconut milk for a lighter version)
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1 tbsp honey or sugar (optional, for balance)
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Salt to taste
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Fresh cilantro for garnish
Homemade Naan Ingredients
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2 ½ cups all-purpose flour
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1 tsp salt
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1 tsp sugar
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½ tsp baking powder
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½ cup warm milk
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¼ cup plain yogurt
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2 tbsp oil or melted butter
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½ tsp instant yeast
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2 tbsp butter (for brushing)
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1 clove garlic, minced (optional, for garlic naan)
Instructions
Step 1: Marinate the Chicken
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In a bowl, mix yogurt, lemon juice, spices, salt, and ginger-garlic paste.
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Add the chicken pieces and coat well. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).
Step 2: Cook the Chicken
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Heat 1 tbsp oil in a pan over medium-high heat.
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Add marinated chicken and cook until browned and cooked through (about 5-7 minutes). Remove and set aside.
Step 3: Make the Butter Chicken Sauce
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In the same pan, melt butter and sauté onions until soft.
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Add ginger-garlic paste and cook for another minute.
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Stir in garam masala, coriander, turmeric, chili powder, and cumin. Cook for 30 seconds to release the aromas.
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Pour in tomato purée and tomato paste. Simmer for 10 minutes until thickened.
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Add heavy cream and honey (if using). Simmer for another 5 minutes.
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Return the cooked chicken to the pan and stir to coat in the sauce. Simmer for a few minutes, then garnish with cilantro.
Step 4: Make the Naan
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In a bowl, mix flour, salt, sugar, baking powder, and yeast.
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Add warm milk, yogurt, and oil. Mix until a soft dough forms.
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Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour.
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Divide dough into 6-8 balls. Roll out into thin ovals.
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Heat a dry pan over medium-high heat. Cook each naan for about 1-2 minutes per side until puffed and golden.
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Brush with melted butter and sprinkle with garlic (if using).
Notes
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For extra flavor, char the naan over an open flame for a tandoori effect.
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Adjust spice levels by adding or reducing chili powder.
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Store leftover naan in an airtight container and reheat in a pan for the best texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian