Indian Butter Chicken with Naan Bread
poultry
roasted
everyday
main course
creamy
Indian
all seasons
Hot
Difficulty
medium
Time
3h
Price Category
average
Calories
Medium
Indulge in a true Indian classic, creamy Butter Chicken, where its rich, spiced sauce is perfectly complemented by freshly baked, soft naan bread. This dish is not just a meal, but a journey into a world of flavors, where tomatoes, butter, and cream meet carefully selected Indian spices. Prepare this hearty and soul-warming dish at home, guaranteed to enchant your family and friends. The recipe guides you step-by-step through making perfect butter chicken and homemade naan, so you can feel like a true chef.
ingredients
Steps
Marinate Chicken
Cut chicken thighs into bite-sized pieces. In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, turmeric, red chili powder, garam masala, cumin, coriander, and salt. Add the chicken, toss to coat thoroughly, then cover and refrigerate for at least 30 minutes, ideally 2-3 hours, or even overnight.
Prepare Naan Dough
In a large bowl, mix flour, yeast, sugar, and salt. Add warm water, yogurt, and olive oil. Knead the dough by hand or with a stand mixer for 5-7 minutes until smooth and elastic. Lightly oil a bowl, place the dough in it, turn to coat, then cover with a kitchen towel and let rise in a warm place for 1-1.5 hours, until doubled in size.
Cook Sauce Base
In a large pan or pot, heat oil or ghee over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes. Add the remaining ginger-garlic paste and cook for another 1 minute. Stir in the remaining turmeric, red chili powder, garam masala, cumin, and coriander, then cook for 30 seconds until fragrant. Pour in the crushed tomatoes and sugar, bring to a boil, then reduce heat and simmer for 10-15 minutes until the sauce thickens.
Add Chicken & Cook
Blend the soaked cashews with a little water until you get a smooth paste. Add the cashew paste to the tomato base and mix well. Add the marinated chicken to the sauce and cook over medium heat for 15-20 minutes, or until the chicken is fully cooked and tender. Stir occasionally.
Finish Sauce
Remove from heat, then stir in the butter, heavy cream, and crushed kasoori methi. Taste and season with salt if needed. Keep warm while the naan is being prepared.
Cook Naan
Once the dough has risen, gently punch it down and divide it into 8 equal portions. On a floured surface, roll out each portion into an oval or round shape, about 0.5 cm thick. Heat a cast-iron skillet or non-stick pan over high heat. Place one rolled naan dough in the hot pan and cook for 1-2 minutes per side until it puffs up and develops golden-brown spots. Repeat with the remaining dough. Immediately brush the cooked naans with melted butter and, if desired, sprinkle with minced garlic and fresh coriander.
Serve
Serve the hot butter chicken with freshly baked naan bread. Rice and a small salad also pair wonderfully.
Extra Tips
► It's worth marinating the chicken for at least 2-3 hours, or even overnight, to allow the flavors to deeply penetrate the meat.
► If you don't have cashews, you can thicken the sauce with a little almond flour or extra cream, but cashews give the most authentic flavor.
► When cooking naan bread, pay attention to high heat to ensure it puffs up quickly and gets a beautiful, blistered surface.
Nutrition
| Per 100g | Per Serving 350g | |
|---|---|---|
| Calories | 280 kcal | 980 kcal |
| Protein | 18g | 63g |
| Fat | 18g | 63g |
| Carbohydrate | 12g | 42g |
| Fiber | 1g | 3.5g |
| Sugar | 4g | 14g |
