Butter Chicken and Cheesy Garlic Naan
Butter Chicken and Cheesy Garlic Naan
Ingredients
For the Butter Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain Greek yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
For the Butter Chicken Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 red onion, sliced
- 1 1/2 cups fresh tomatoes, chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 cup chicken broth
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped, for garnish
For the Cheesy Garlic Naan
- 1 pound naan dough, prepared (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large bowl, combine the chicken pieces, plain Greek yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, ground cumin, chili powder, turmeric powder, onion powder, and black pepper. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 10 min
- 2
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook until the chicken is browned on all sides and cooked through, about 6-8 minutes per batch. Remove the cooked chicken from the skillet and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of unsalted butter to the same skillet. Add the sliced red onion and chopped fresh tomatoes, along with 1 teaspoon of salt. Sauté until the onions are softened and translucent, and the tomatoes have broken down, about 8-10 minutes. Stir in 1 teaspoon of ginger paste and 1 teaspoon of garlic paste and cook for another 1 minute until fragrant.
⏱️ 12 min
- 4
Pour in the chicken broth and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld. Carefully transfer the onion and tomato mixture to a blender. Blend until completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid and cover with a kitchen towel.
⏱️ 10 min
- 5
Return the blended sauce to the skillet. Stir in the granulated sugar and heavy cream. Bring the sauce to a gentle simmer. Add the cooked chicken back into the sauce and stir to coat. Simmer for another 5-7 minutes, allowing the chicken to heat through and absorb the sauce flavors. Taste and adjust seasoning if needed.
⏱️ 10 min
- 6
While the butter chicken simmers, prepare the cheesy garlic naan. Divide the naan dough into 4-6 equal portions. On a lightly floured surface, roll out one portion of dough into a roughly 6-inch round. Place about 1/4 to 1/3 cup of shredded mozzarella cheese in the center of the dough.
⏱️ 5 min
- 7
Carefully gather the edges of the dough over the cheese and pinch them together to seal the filling completely. Gently re-roll the cheese-filled dough into a flat naan shape, about 7-8 inches in diameter, being careful not to tear the dough.
⏱️ 5 min
- 8
Heat a cast iron skillet or griddle over medium-high heat. Cook one naan at a time for 2-3 minutes per side, or until it puffs up and develops golden brown spots. Repeat with the remaining naan and cheese.
⏱️ 10 min
- 9
In a small bowl, combine the melted butter, minced garlic, and chopped fresh parsley. Once each naan is cooked, immediately brush generously with the garlic butter mixture.
⏱️ 3 min
- 10
Garnish the Butter Chicken with fresh chopped cilantro. Serve hot with the warm Cheesy Garlic Naan.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken and Cheesy Garlic Naan
Ingredients
For the Butter Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain Greek yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
For the Butter Chicken Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 red onion, sliced
- 1 1/2 cups fresh tomatoes, chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 cup chicken broth
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped, for garnish
For the Cheesy Garlic Naan
- 1 pound naan dough, prepared (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large bowl, combine the chicken pieces, plain Greek yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, ground cumin, chili powder, turmeric powder, onion powder, and black pepper. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 10 min - 2
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook until the chicken is browned on all sides and cooked through, about 6-8 minutes per batch. Remove the cooked chicken from the skillet and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of unsalted butter to the same skillet. Add the sliced red onion and chopped fresh tomatoes, along with 1 teaspoon of salt. Sauté until the onions are softened and translucent, and the tomatoes have broken down, about 8-10 minutes. Stir in 1 teaspoon of ginger paste and 1 teaspoon of garlic paste and cook for another 1 minute until fragrant.
⏱️ 12 min - 4
Pour in the chicken broth and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld. Carefully transfer the onion and tomato mixture to a blender. Blend until completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid and cover with a kitchen towel.
⏱️ 10 min - 5
Return the blended sauce to the skillet. Stir in the granulated sugar and heavy cream. Bring the sauce to a gentle simmer. Add the cooked chicken back into the sauce and stir to coat. Simmer for another 5-7 minutes, allowing the chicken to heat through and absorb the sauce flavors. Taste and adjust seasoning if needed.
⏱️ 10 min - 6
While the butter chicken simmers, prepare the cheesy garlic naan. Divide the naan dough into 4-6 equal portions. On a lightly floured surface, roll out one portion of dough into a roughly 6-inch round. Place about 1/4 to 1/3 cup of shredded mozzarella cheese in the center of the dough.
⏱️ 5 min - 7
Carefully gather the edges of the dough over the cheese and pinch them together to seal the filling completely. Gently re-roll the cheese-filled dough into a flat naan shape, about 7-8 inches in diameter, being careful not to tear the dough.
⏱️ 5 min - 8
Heat a cast iron skillet or griddle over medium-high heat. Cook one naan at a time for 2-3 minutes per side, or until it puffs up and develops golden brown spots. Repeat with the remaining naan and cheese.
⏱️ 10 min - 9
In a small bowl, combine the melted butter, minced garlic, and chopped fresh parsley. Once each naan is cooked, immediately brush generously with the garlic butter mixture.
⏱️ 3 min - 10
Garnish the Butter Chicken with fresh chopped cilantro. Serve hot with the warm Cheesy Garlic Naan.
⏱️ 2 min