Description
A delightful recipe for Butter Chicken served with homemade Garlic Naan.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar
- Salt to taste
- Fresh cilantro, for garnish
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
- Sprinkle in the garam masala, cumin, coriander, turmeric, and chili powder, stirring to coat the chicken evenly with the spices.
- Pour in the crushed tomatoes and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally.
- Stir in the heavy cream and sugar, and season with salt to taste. Simmer for an additional 10 minutes, allowing the sauce to thicken slightly.
- While the butter chicken is simmering, prepare the garlic naan. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
- Gradually add the warm water and yogurt, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- After resting, divide the dough into 4 equal pieces. Roll each piece into a flat oval shape.
- Heat a skillet over medium-high heat. Cook each naan for about 2 minutes on one side until bubbles form, then flip and cook for another minute.
- Brush the cooked naan with melted butter and sprinkle with minced garlic and chopped parsley.
- Serve the butter chicken hot, garnished with fresh cilantro, alongside the garlic naan.
Notes
- For a spicier dish, add more chili powder or a chopped jalapeño to the chicken while cooking.
- You can substitute the chicken thighs with boneless chicken breasts for a leaner option.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg