Butter Chicken with Naan is a rich, flavorful Indian dish made with tender chicken in a creamy, spiced tomato sauce, served with soft, fluffy naan bread. Here’s how to make both!
Butter Chicken Recipe
Ingredients:
- For the Chicken Marinade:
- 500g boneless chicken thighs or breasts (cut into bite-sized pieces)
- 1 cup yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder (optional for heat)
- Salt to taste
- For the Butter Chicken Sauce:
- 3 tablespoons butter
- 1 large onion (finely chopped)
- 3-4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 can (400g) crushed tomatoes (or tomato puree)
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1/2 cup water (or chicken broth)
- Salt to taste
- Fresh cilantro (for garnish)
Instructions:
- Marinate the chicken:
- In a bowl, mix the yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, and salt.
- Add the chicken pieces to the marinade and coat well. Cover and refrigerate for at least 30 minutes, or overnight for the best flavor.
- Cook the chicken:
- Heat a little butter or oil in a large skillet over medium heat.
- Add the marinated chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- Make the butter chicken sauce:
- In the same skillet, add 3 tablespoons of butter.
- Add the chopped onions and cook until soft and golden, about 5 minutes.
- Stir in the garlic and ginger, and cook for another minute until fragrant.
- Add the cumin, coriander, paprika, garam masala, and turmeric, stirring to combine.
- Pour in the crushed tomatoes and simmer for about 10 minutes, until the sauce thickens.
- Finish the dish:
- Stir in the cream and water/chicken broth, and bring to a simmer.
- Add the cooked chicken back into the pan and cook for another 5-7 minutes, until the chicken is fully coated and the sauce thickens.
- Taste and adjust seasoning as needed. Garnish with fresh cilantro.
Naan Recipe
Ingredients:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 1/2 cup yogurt
- 2 tablespoons olive oil or melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup milk (as needed)
Instructions:
- Activate the yeast:
- In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- Prepare the dough:
- In a large bowl, combine the flour, salt, and baking powder.
- Add the yeast mixture, yogurt, and olive oil/butter, and mix until it forms a dough. Gradually add the milk, a little at a time, until the dough is soft but not sticky.
- Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for about 1-2 hours until doubled in size.
- Shape and cook the naan:
- Once the dough has risen, divide it into small balls (about 6-8 portions).
- Roll each ball out on a floured surface into an oval or round shape, about 1/4 inch thick.
- Heat a skillet over medium-high heat. Once hot, place a rolled-out naan in the skillet and cook for 1-2 minutes, until bubbles form on the surface.
- Flip the naan and cook for another 1-2 minutes, until golden and slightly charred in spots.
- Brush the naan with melted butter or ghee, and sprinkle with garlic or fresh cilantro if desired.
Serve:
Serve the butter chicken hot, garnished with cilantro, alongside the freshly made naan. You can also add a side of basmati rice or a simple cucumber raita for a complete meal!
Enjoy your delicious butter chicken with naan!