Butter Chicken & Naan Bread
Butter Chicken & Naan Bread
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, cubed
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice, from 1/2 lemon
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 cloves fresh garlic, grated
- 1 inch fresh ginger, grated
For the Butter Chicken Sauce
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- 1/2 cup onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 cup tomato sauce
- 1/2 cup cooking cream
For the Naan Bread
- 250 grams self-raising flour
- 200 grams plain yogurt
- 2 tablespoons vegetable oil
Instructions
- 1
In a large bowl, combine the cubed chicken breast with plain yogurt, lemon juice, turmeric, ground coriander, garam masala, smoked paprika, salt, cayenne pepper, ground cumin, black pepper, grated fresh garlic, and grated fresh ginger. Mix thoroughly until the chicken is evenly coated. If time permits, let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
⏱️ 5 min
- 2
For the naan bread, combine self-raising flour, plain yogurt, and 2 tablespoons of vegetable oil in a separate bowl. Mix and knead the ingredients until a smooth dough forms. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
⏱️ 5 min
- 3
Heat 2 tablespoons of butter and 1 tablespoon of vegetable oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken and fry until it is crispy and lightly browned on all sides. This should take about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min
- 4
In the same pan, add the remaining 2 tablespoons of butter and 1 tablespoon of vegetable oil. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 5
Stir in the ground cumin, garam masala, ground coriander, and turmeric with the sautéed onions. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Pour in the tomato sauce and mix well. Bring the sauce to a gentle simmer, then add the cooking cream and stir until well combined and the sauce is smooth.
⏱️ 3 min
- 7
Return the cooked chicken to the sauce and mix thoroughly to coat. Allow the butter chicken to simmer for 1 to 2 minutes to heat through and allow the flavors to meld.
⏱️ 2 min
- 8
While the butter chicken simmers, divide the rested naan dough into 4-6 equal portions. On a lightly floured surface, roll out each portion into a flatbread shape, about 1/4 inch thick.
⏱️ 5 min
- 9
Heat a dry non-stick pan or cast-iron skillet over medium-high heat. Place one rolled naan bread in the hot pan and cook for 1-2 minutes per side, or until puffed up and lightly browned with charred spots. Repeat with the remaining naan dough.
⏱️ 6 min
- 10
Serve the hot butter chicken immediately with the freshly cooked naan bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken & Naan Bread
For the Chicken Marinade
- 1 1/2 pounds chicken breast, cubed
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice, from 1/2 lemon
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 cloves fresh garlic, grated
- 1 inch fresh ginger, grated
For the Butter Chicken Sauce
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- 1/2 cup onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 cup tomato sauce
- 1/2 cup cooking cream
For the Naan Bread
- 250 grams self-raising flour
- 200 grams plain yogurt
- 2 tablespoons vegetable oil
Instructions
- 1
In a large bowl, combine the cubed chicken breast with plain yogurt, lemon juice, turmeric, ground coriander, garam masala, smoked paprika, salt, cayenne pepper, ground cumin, black pepper, grated fresh garlic, and grated fresh ginger. Mix thoroughly until the chicken is evenly coated. If time permits, let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
⏱️ 5 min - 2
For the naan bread, combine self-raising flour, plain yogurt, and 2 tablespoons of vegetable oil in a separate bowl. Mix and knead the ingredients until a smooth dough forms. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
⏱️ 5 min - 3
Heat 2 tablespoons of butter and 1 tablespoon of vegetable oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken and fry until it is crispy and lightly browned on all sides. This should take about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min - 4
In the same pan, add the remaining 2 tablespoons of butter and 1 tablespoon of vegetable oil. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 5
Stir in the ground cumin, garam masala, ground coriander, and turmeric with the sautéed onions. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 6
Pour in the tomato sauce and mix well. Bring the sauce to a gentle simmer, then add the cooking cream and stir until well combined and the sauce is smooth.
⏱️ 3 min - 7
Return the cooked chicken to the sauce and mix thoroughly to coat. Allow the butter chicken to simmer for 1 to 2 minutes to heat through and allow the flavors to meld.
⏱️ 2 min - 8
While the butter chicken simmers, divide the rested naan dough into 4-6 equal portions. On a lightly floured surface, roll out each portion into a flatbread shape, about 1/4 inch thick.
⏱️ 5 min - 9
Heat a dry non-stick pan or cast-iron skillet over medium-high heat. Place one rolled naan bread in the hot pan and cook for 1-2 minutes per side, or until puffed up and lightly browned with charred spots. Repeat with the remaining naan dough.
⏱️ 6 min - 10
Serve the hot butter chicken immediately with the freshly cooked naan bread.
⏱️ 1 min