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Creamy Butter Chicken with Garlic Naan made easy!


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  • Author: Merry
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

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

  1. 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).
  2. 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.
  3. Add the marinated chicken to the skillet, cooking until browned on all sides, about 8-10 minutes.
  4. Stir in the tomato sauce and bring to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally.
  5. 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.
  6. 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.
  7. 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.
  8. 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