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Butter Chicken with Naan
Creamy Butter Chicken with Soft Naan
Ingredients:
For the Butter Chicken:
500g boneless chicken thighs, cut into bite-sized pieces
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon garam masala
Salt to taste
2 tablespoons butter
1 large onion, finely chopped
2 tablespoons tomato paste
1 cup tomato puree
1/2 cup heavy cream
1 teaspoon fenugreek leaves (kasuri methi)
Fresh cilantro for garnish
For the Naan:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup plain yogurt
1/4 cup warm milk
2 tablespoons melted butter
1 tablespoon chopped cilantro (optional)
Directions:
Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, and salt.
Add the chicken pieces and mix well. Cover and refrigerate for at least 1 hour, or overnight for best results.
Cook the Chicken: Heat 1 tablespoon of butter in a large pan over medium heat.
Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.
Prepare the Sauce: In the same pan, add the remaining butter and chopped onions. Cook until the onions are golden brown.
Stir in the tomato paste and cook for 2 minutes. Add the tomato puree and cook for another 5 minutes, allowing the sauce to thicken.
Finish the Butter Chicken: Stir in the heavy cream and fenugreek leaves into the sauce. Return the chicken to the pan and simmer for 10 minutes, allowing the flavors to meld. Garnish with fresh cilantro before serving.
Make the Naan: In a large bowl, combine flour, salt, sugar, baking powder, and baking soda. Stir in the yogurt and warm milk to form a soft dough.
Knead for 5 minutes, then cover with a damp cloth and let rest for 30 minutes.
Cook the Naan: Divide the dough into small balls.
Roll each ball into an oval shape.
Heat a skillet over medium heat, then cook each naan for 2-3 minutes on each side, or until golden brown.
Brush with melted butter and sprinkle with chopped cilantro, if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 520 kcal (per serving) | Servings: 4 servings