Creamy Butter Chicken with Garlic Naan
Butter chicken and garlic naan are a perfect match combo. This creamy and flavorful Indian dish features tender chicken simmered in a rich tomato gravy, perfectly complemented by the warm, pillowy texture of homemade garlic naan.
Servings: 6
Calories: 506kcal
Ingredients
Butter Chicken Marinade
- 1½ lbs chicken thighs boneless and skinless, cut into chunks
- ½ cup yogurt plain Greek yogurt or natural plain yogurt
- 1 tablespoon garlic fresh minced
- 1 tablespoon ginger fresh grated
- 1 tablespoon garam masala or curry powder
- 1 teaspoon turmeric ground
- 1 teaspoon cumin ground
- 1½ teaspoon chili powder
- 1 teaspoon salt
For The Butter Chicken Sauce
- 1 tablespoon olive oil
- 3 tablespoon butter or Ghee if you have it
- 1 large onion chopped or minced
- 1 tablespoon garlic fresh, minced
- 1 tablespoon ginger fresh, grated
- 2 teaspoon garam masala or curry powder
- 2 teaspoon cumin
- 2 teaspoon coriander
- 2 teaspoon chili powder
- 14 oz crushed tomatoes canned, not drained
- 1 tablespoon sugar (optional)
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cup heavy cream or yogurt for a lighter version
- ½ teaspoon kasuri methi OPTIONAL: dried, ground fenugreek leaves
For The Garlic Naan
- ¼ cup warm water
- 2 teaspoon granulated sugar
- 1 ½ teaspoon active dry yeast or Instant Yeast
- ¾ cup milk warmed
- ¾ cup yogurt plain Greek yogurt or natural plain yogurt
- ¼ cup vegetable oil plus 2 tablespoons extra for cooking
- 2 cloves garlic minced
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Garlic Butter Topping
- 3 tablespoon butter melted
- 2 cloves garlic minced
- 1 teaspoon parsley or cilantro, fresh chopped
Instructions
Marinate The Chicken
- Combine the chunks of chicken in a medium sized bowl with the yogurt, minced garlic, grated ginger, Garam masala, turmeric, cumin, chili powder, and salt. Mix well, cover with plastic wrap and allow to marinate in the refrigerator for at least 20 minutes, or even overnight if you have the time.1½ lbs chicken thighs, ½ cup yogurt, 1 tablespoon garlic, 1 tablespoon ginger, 1 teaspoon turmeric, 1 teaspoon cumin, 1½ teaspoon chili powder, 1 teaspoon salt, 1 tablespoon garam masala
- Heat the olive oil in a skillet over medium high heat and add the marinated chicken. Brown until cooked about ½ way. Set the partially cooked chicken aside in a bowl for later.1 tablespoon olive oil
- Heat the butter (or ghee) in the skillet you browned the marinated chicken in. Fry the chopped onions until soft. Add the minced garlic and grated ginger and continue to saute until garlic and ginger are softened.3 tablespoon butter, 1 large onion, 1 tablespoon garlic, 1 tablespoon ginger
- Add the garam masala (or curry powder), cumin, coriander, and chili powder to the onion mixture, mixing well on lower heat. Add the can of crushed tomatoes (liquid included), sugar, salt, and black pepper to the onion and spice mixture. Simmer over low for 15 minute, stirring to blend into a sauce.2 teaspoon garam masala, 2 teaspoon cumin, 2 teaspoon coriander, 2 teaspoon chili powder, 14 oz crushed tomatoes, 1½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon sugar
- Remove from heat and either use a stick blender or a mini food processor to make a smooth sauce from the butter sauce.
- Once the sauce is smooth, return sauce to the skillet. Stir in the heavy cream and previously browned chicken. Cook on medium low, covered, or 10 minutes or until the chicken pieces are finished cooking all the way through.1½ cup heavy cream
- Garnish with fresh chopped parsley or cilantro and serve with the homemade Garlic Naan below.
For the Garlic Naan Bread
- Begin by combining water, sugar, and yeast in a bowl. Allow the mixture to sit for 5-10 minutes until it starts bubbling on top.¼ cup warm water, 2 teaspoon granulated sugar, 1 ½ teaspoon active dry yeast
- Next, add milk, yogurt, oil, minced garlic, flour, baking powder, and salt to the bowl. Mix everything together until the dough comes together using your hands.¾ cup milk, ¾ cup yogurt, ¼ cup vegetable oil , 2 cloves garlic, 4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt
- Transfer the dough onto a lightly floured surface and knead it with floured hands until it becomes smooth, typically taking 3 to 5 minutes.
- Lightly grease the same mixing bowl with a small spray of cooking oil to prepare for the naan. Place the dough back into the greased bowl and cover it with plastic wrap. Allow it to rest at room temperature for approximately an hour, until it doubles in size.
- Once the dough has risen, divide it into 10 equal pieces and shape them into balls. Using a rolling pin, roll out each ball of dough into a large oval shape, about 6 inches long and ⅛ inch thick.
- Heat a pan over high heat. Lightly grease the surface with oil to prevent the dough from sticking. Place the flattened dough in the hot pan and cook until it puffs up, forms bubbles, and develops burnt spots.
- Flip the naan over and cook the other side. Repeat this process for the remaining dough. Once cooked, brush the naan with melted butter and garlic, then sprinkle with the fresh minced parsley or cilantro.3 tablespoon butter, 2 cloves garlic, 1 teaspoon parsley
Notes
- Kasuri methi is a powder from fenugreek leaves. Ground fenugreek seed is not a substitute. Omit if you can't find it, or obtaining it is expensive. W
Nutrition
Calories: 506kcal | Carbohydrates: 15g | Protein: 20g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 792mg | Potassium: 588mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1475IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 3mg
