Description
This creamy Indian butter chicken features tender chicken in a rich, spiced tomato and cream sauce, perfectly paired with soft, homemade naan bread for an authentic meal.
Ingredients
Scale
- For the Butter Chicken:
- 1 kg boneless chicken thighs, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- Salt to taste
- 4 tablespoons butter
- 2 onions, finely chopped
- 4 tomatoes, pureed
- 1/2 cup heavy cream
- Fresh cilantro for garnish
- For the Homemade Naan:
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/2 cup yogurt
- 2 tablespoons oil
- Salt to taste
Instructions
- For the Butter Chicken:
- Marinate the chicken: In a bowl, mix yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, and salt. Add chicken pieces and marinate for at least 1 hour.
- Heat butter in a pan over medium heat. Add chopped onions and sauté until golden.
- Add the marinated chicken and cook until browned.
- Stir in tomato puree and simmer for 15 minutes until the sauce thickens.
- Pour in heavy cream and cook for another 5 minutes. Garnish with cilantro.
- For the Homemade Naan:
- In a bowl, dissolve yeast and sugar in warm water. Let it sit for 10 minutes until frothy.
- Add flour, yogurt, oil, and salt to the yeast mixture. Knead into a soft dough.
- Cover and let rise for 1 hour.
- Divide dough into balls, roll out, and cook on a hot griddle until puffed and golden.
Notes
Ensure the chicken is fully cooked to avoid foodborne illness. For a spicier version, increase the chili powder. Serve immediately for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 650
- Sugar: 8g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g