Indian-style creamy tomato butter chicken with soft naan bread.
Butter Chicken with Naan:
Butter Chicken (Murgh Makhani) is a rich and creamy Indian dish featuring tender chicken simmered in a luscious, spiced tomato-based sauce. The combination of butter, cream, and aromatic spices gives it a velvety texture and deep flavor. Served with warm, fluffy naan, this dish is a true comfort food that brings restaurant-quality taste to your kitchen!
Ingredients:
For the Chicken Marinade:
- 1 lb (450g) boneless chicken (thighs or breast), cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- 1 tbsp ginger-garlic paste (or 1 tsp each of minced ginger & garlic)
For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cumin
- 1 tsp garam masala
- ½ tsp chili powder (optional, for spice)
- 1 cup tomato purée (or canned crushed tomatoes)
- ½ cup heavy cream (or coconut milk for dairy-free)
- 1 tsp sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro for garnish
Instructions:
Marinate the Chicken:
- In a bowl, mix yogurt, lemon juice, and spices. Add chicken and coat well.
- Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Cook the Chicken:
- Heat 1 tbsp oil in a pan over medium-high heat. Cook chicken for 5-7 minutes until browned. Remove from pan.
Make the Butter Sauce:
- In the same pan, melt butter and sauté onion until soft.
- Add garlic, ginger, cumin, garam masala, and chili powder. Sauté for 1 minute.
- Stir in tomato purée and simmer for 10 minutes until thickened.
- Add cream, sugar (if using), and cooked chicken. Simmer for another 5 minutes.
- Garnish with fresh cilantro.
Soft Naan Bread Recipe
Ingredients:
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ½ cup plain yogurt
- ¼ cup warm milk
- ½ tsp sugar
- 1 tsp yeast (or ½ tsp baking soda for quicker version)
- 1 tbsp melted butter (for brushing)
Instructions:
- In a small bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
- In a large bowl, combine flour, salt, and baking powder. Add yogurt and yeast mixture.
- Knead into a soft dough, cover, and let rise for 1 hour.
- Divide into 4-6 balls, roll out into thin ovals.
- Heat a pan over medium-high heat. Cook each naan for 1-2 minutes per side until bubbles form.
- Brush with melted butter and serve warm.
Serve Together:
Enjoy the creamy butter chicken with fluffy naan for a perfect Indian-inspired meal!
Tips for the Best Butter Chicken
- Marinate the Chicken – For the most flavorful and tender meat, marinate the chicken in yogurt, lemon juice, garlic, ginger, and spices for at least 30 minutes (or overnight for deeper flavor).
- Use Boneless Chicken Thighs – They stay juicier and absorb the sauce better than chicken breast.
- Blend the Sauce – For a silky-smooth texture, blend the tomato sauce before adding cream and butter.
- Simmer for Flavor – Let the sauce cook slowly to enhance the depth of flavors.
- Naan for the Perfect Pairing – Serve with homemade or store-bought naan, brushed with butter and garlic for extra flavor.
Enjoy your meal!
