Description
A delicious and creamy butter chicken served with homemade garlic naan, perfect for a comforting meal.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro (for garnish)
- 2 cups all-purpose flour (for garlic naan)
- 1 teaspoon baking powder
- 1/2 teaspoon salt (for garlic naan)
- 1/2 cup plain yogurt (for garlic naan)
- 1/4 cup warm water (for garlic naan)
- 2 tablespoons melted butter (for garlic naan)
- 2 cloves garlic, minced (for garlic naan)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- In a large bowl, combine yogurt, lemon juice, cumin, coriander, garam masala, turmeric, paprika, salt, and black pepper. Add chicken pieces, mix well, and marinate for at least 1 hour (or overnight in the refrigerator for best flavor).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the marinated chicken to the skillet, cooking until browned on all sides, about 8-10 minutes.
- Stir in the tomato sauce and bring to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally.
- Add heavy cream and remaining 2 tablespoons of butter, stirring until well combined. Simmer for an additional 5 minutes. Garnish with chopped cilantro before serving.
- For the garlic naan, in a bowl, mix flour, baking powder, and salt. Add yogurt and warm water, mixing until a dough forms. Knead for about 5 minutes until smooth. Cover and let rest for 30 minutes.
- Divide the dough into 4 equal pieces and roll each into an oval shape. Heat a skillet over medium-high heat and cook each naan for 2-3 minutes on each side until puffed and golden. Brush with melted butter mixed with minced garlic and sprinkle with parsley.
- Serve the butter chicken with warm garlic naan.
Notes
- For a spicier dish, add 1-2 teaspoons of red chili powder to the marinade or sauce.
- Substitute chicken with paneer or tofu for a vegetarian version of this dish.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg