Butter Chicken with Garlic Naan

Introduction

Butter Chicken, also known as Murgh Makhani, is a beloved dish in Indian cuisine that combines tender chicken in a creamy, spiced tomato sauce. This delightful dish is typically served with soft, warm Garlic Naan—a type of Indian flatbread brushed with garlic butter. The combination of rich Butter Chicken and the buttery, garlicky Naan creates a meal that is both comforting and indulgent. Adding a Creamy Tomato Yogurt Sauce as a dressing enhances the dish’s flavor, balancing the spices with a touch of tanginess. This recipe is perfect for a family dinner or any special occasion when you want to impress your guests with classic Indian flavors.

Ingredients

For Butter Chicken:

• 1 lb (500g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt, to taste
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground fenugreek (optional)
• 1 1/2 cups tomato puree (or crushed tomatoes)
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro, for garnish

For Garlic Naan:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 cup plain yogurt
• 1/2 cup warm water
• 2 tablespoons vegetable oil
• 3 cloves garlic, finely minced
• 2 tablespoons butter, melted
• 1 tablespoon chopped fresh cilantro, for garnish

For Creamy Tomato Yogurt Sauce:

• 1 cup Greek yogurt
• 1/2 cup tomato puree
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1 tablespoon fresh cilantro, chopped

Preparation

Step 1: Marinate the Chicken

1. In a large bowl, combine the Greek yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric powder, chili powder, and a pinch of salt.
2. Add the chicken pieces to the marinade, making sure they are well-coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.

Step 2: Prepare the Garlic Naan Dough

1. In a large mixing bowl, combine the all-purpose flour, salt, sugar, and baking powder.
2. Add the yogurt, warm water, and vegetable oil. Mix well until a soft dough forms.
3. Knead the dough for about 5 minutes on a lightly floured surface until smooth.
4. Cover the dough with a damp cloth and let it rest for 1 hour.

Step 3: Cook the Butter Chicken

1. In a large skillet or heavy-bottomed pan, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium heat.
2. Add the chopped onion and sauté for 5 minutes, until soft and golden.
3. Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
4. Add the marinated chicken pieces and cook for 5-7 minutes until browned on all sides.
5. Pour in the tomato puree and ground fenugreek (if using). Simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens.
6. Stir in the heavy cream and remaining tablespoon of butter. Cook for an additional 5 minutes. Season with salt to taste.
7. Remove from heat and garnish with chopped cilantro.

Step 4: Cook the Garlic Naan

1. After the dough has rested, divide it into 6 equal portions and roll each into a ball.
2. Flatten each ball into an oval or round shape about 1/4-inch thick using a rolling pin.
3. Heat a skillet or cast-iron pan over medium-high heat. Cook each naan for 1-2 minutes on each side until bubbles form and brown spots appear.
4. In a small bowl, combine the melted butter with minced garlic. Brush the hot naan with garlic butter and sprinkle with fresh cilantro.

Step 5: Prepare the Creamy Tomato Yogurt Sauce

1. In a medium-sized bowl, combine the Greek yogurt, tomato puree, lemon juice, ground cumin, and cayenne pepper.
2. Season with salt and pepper, to taste. Mix well until smooth.
3. Garnish with fresh cilantro. Serve chilled or at room temperature as a dressing for the Butter Chicken or a dip for the Garlic Naan.

Cooking Note

• Marinating the chicken overnight intensifies the flavors, making it even more tender and juicy.
• If you prefer a spicier Butter Chicken, add more chili powder or include a finely chopped green chili in the sauce.
• For a richer sauce, use ghee (clarified butter) instead of regular butter during cooking.

Serving Suggestions

• Serve the Butter Chicken hot, accompanied by Garlic Naan fresh from the skillet.
• Garnish with a sprinkle of fresh cilantro and a drizzle of the Creamy Tomato Yogurt Sauce.
• Pair this dish with a side of fragrant Basmati rice, cucumber raita, and a refreshing mint chutney.
• A side salad of sliced onions, cucumbers, and tomatoes with a squeeze of lemon enhances the meal.

Tips

1. Use full-fat Greek yogurt for marinating the chicken for a creamier texture.
2. If you want a more velvety sauce, blend the onion-tomato mixture before adding the cream.
3. Preheat your pan well before cooking naan to achieve the characteristic bubbles and soft texture.
4. For a smoky flavor, you can add a small amount of smoked paprika to the Butter Chicken.
5. Leftover Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.

Prep Time: 20 minutes (plus 2 hours marinating)

Cooking Time: 40 minutes

Total Time: 3 hours

Nutritional Information (Per Serving)

• Calories: 650 kcal
• Protein: 35g
• Sodium: 780mg

Conclusion

Butter Chicken with Garlic Naan, accompanied by a creamy Tomato Yogurt Sauce, is a meal that brings together bold flavors, creamy textures, and delicious aromas. The tender marinated chicken, bathed in a luscious tomato-based sauce, complements the buttery Garlic Naan perfectly. The Tomato Yogurt Sauce adds a refreshing twist to this classic dish, making it even more enjoyable. This recipe is ideal for anyone who loves Indian cuisine or is looking to explore new flavors in their cooking journey.

Butter Chicken with Garlic Naan

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• Author: Imili Johnson
• Total Time: 3 hours

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Ingredients

Scale 1x2x3x

For Butter Chicken:

• 1 lb (500g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• Salt, to taste
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground fenugreek (optional)
• 1 1/2 cups tomato puree (or crushed tomatoes)
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro, for garnish

For Garlic Naan:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 cup plain yogurt
• 1/2 cup warm water
• 2 tablespoons vegetable oil
• 3 cloves garlic, finely minced
• 2 tablespoons butter, melted
• 1 tablespoon chopped fresh cilantro, for garnish

For Creamy Tomato Yogurt Sauce:

• 1 cup Greek yogurt
• 1/2 cup tomato puree
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1 tablespoon fresh cilantro, chopped

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Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine the Greek yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric powder, chili powder, and a pinch of salt.
2. Add the chicken pieces to the marinade, making sure they are well-coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.

Step 2: Prepare the Garlic Naan Dough

1. In a large mixing bowl, combine the all-purpose flour, salt, sugar, and baking powder.
2. Add the yogurt, warm water, and vegetable oil. Mix well until a soft dough forms.
3. Knead the dough for about 5 minutes on a lightly floured surface until smooth.
4. Cover the dough with a damp cloth and let it rest for 1 hour.

Step 3: Cook the Butter Chicken

1. In a large skillet or heavy-bottomed pan, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium heat.
2. Add the chopped onion and sauté for 5 minutes, until soft and golden.
3. Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
4. Add the marinated chicken pieces and cook for 5-7 minutes until browned on all sides.
5. Pour in the tomato puree and ground fenugreek (if using). Simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens.
6. Stir in the heavy cream and remaining tablespoon of butter. Cook for an additional 5 minutes. Season with salt to taste.
7. Remove from heat and garnish with chopped cilantro.

Step 4: Cook the Garlic Naan

1. After the dough has rested, divide it into 6 equal portions and roll each into a ball.
2. Flatten each ball into an oval or round shape about 1/4-inch thick using a rolling pin.
3. Heat a skillet or cast-iron pan over medium-high heat. Cook each naan for 1-2 minutes on each side until bubbles form and brown spots appear.
4. In a small bowl, combine the melted butter with minced garlic. Brush the hot naan with garlic butter and sprinkle with fresh cilantro.

Step 5: Prepare the Creamy Tomato Yogurt Sauce

1. In a medium-sized bowl, combine the Greek yogurt, tomato puree, lemon juice, ground cumin, and cayenne pepper.
2. Season with salt and pepper, to taste. Mix well until smooth.
3. Garnish with fresh cilantro. Serve chilled or at room temperature as a dressing for the Butter Chicken or a dip for the Garlic Naan.

• Prep Time: 20 minutes(plus 2 hours marinating)
• Cook Time: 40 minutes

Nutrition

• Calories: 650
• Sodium: 780mg
• Protein: 35g