Creamy Butter Chicken with Garlic Naan
Creamy Butter Chicken with Garlic Naan
Ingredients
For the Creamy Butter Chicken
- 500 g chicken thighs
- 1 cup Greek yogurt
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 2 tablespoons butter
- 1 small onion, sliced
- 1 cup passata
- 1/2 cup double cream, to 1 cup
- as needed salt
- as needed coriander, fresh, chopped, for garnish
For the Soft Garlic Naan
- 2 cups plain flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons Greek yogurt
- 3/4 cup warm water
- 2 tablespoons butter, melted
- 2 garlic cloves, minced
- as needed fresh coriander, chopped
Instructions
- 1
In a large bowl, combine the chicken thighs with 1 cup of Greek yogurt, 3 minced garlic cloves, 1 tablespoon of grated ginger, 1 teaspoon of turmeric, 1 teaspoon of chilli powder, 1 teaspoon of garam masala, and a pinch of salt. Mix thoroughly by hand until the chicken is fully coated. Marinate for a minimum of 30 minutes, or ideally overnight in the refrigerator for best results.
⏱️ 10 min
- 2
While the chicken marinates, prepare the naan dough. In a large mixing bowl, combine 2 cups of plain flour, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Whisk to combine the dry ingredients.
⏱️ 5 min
- 3
Add 2 tablespoons of Greek yogurt and approximately 3/4 cup of warm water to the dry ingredients. Mix until a soft dough forms. Knead the dough for 5 minutes until it is smooth and elastic. Cover the bowl and let the dough rest for 30 minutes at room temperature.
⏱️ 10 min
- 4
Heat 2 tablespoons of butter in a large pan or Dutch oven over medium-high heat. Once hot, add the marinated chicken thighs and sear until golden brown on all sides. Alternatively, you can broil the chicken until golden. Remove the cooked chicken from the pan and set it aside.
⏱️ 10 min
- 5
In the same pan, add the sliced small onion and sauté over medium heat until it softens and becomes translucent, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in 1 cup of passata to the sautéed onions. Add additional pinches of turmeric, chilli powder, and garam masala to taste, along with a pinch of salt. Simmer the sauce for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min
- 7
Stir in 1/2 to 1 cup of double cream into the sauce. The amount can be adjusted based on desired creaminess. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 8
Add the cooked chicken back into the sauce. Simmer gently for another 5-10 minutes, or until the sauce thickens and becomes glossy. Taste and adjust seasoning as needed. Garnish with fresh chopped coriander.
⏱️ 10 min
- 9
While the butter chicken simmers, divide the rested naan dough into equal portions (about 6-8 pieces). On a lightly floured surface, roll each portion into an oval shape.
⏱️ 5 min
- 10
Heat a dry pan or griddle over medium-high heat. Cook each naan for 1-2 minutes per side, until it puffs up and develops golden brown spots. Do not overcrowd the pan.
⏱️ 10 min
- 11
In a small bowl, combine the 2 tablespoons of melted butter and 2 minced garlic cloves. As each naan finishes cooking, immediately brush it with the garlic butter mixture and sprinkle with fresh chopped coriander.
⏱️ 5 min
- 12
Serve the creamy butter chicken hot with the freshly made garlic naan.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Butter Chicken with Garlic Naan
For the Creamy Butter Chicken
- 500 g chicken thighs
- 1 cup Greek yogurt
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 2 tablespoons butter
- 1 small onion, sliced
- 1 cup passata
- 1/2 cup double cream, to 1 cup
- as needed salt
- as needed coriander, fresh, chopped, for garnish
For the Soft Garlic Naan
- 2 cups plain flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons Greek yogurt
- 3/4 cup warm water
- 2 tablespoons butter, melted
- 2 garlic cloves, minced
- as needed fresh coriander, chopped
Instructions
- 1
In a large bowl, combine the chicken thighs with 1 cup of Greek yogurt, 3 minced garlic cloves, 1 tablespoon of grated ginger, 1 teaspoon of turmeric, 1 teaspoon of chilli powder, 1 teaspoon of garam masala, and a pinch of salt. Mix thoroughly by hand until the chicken is fully coated. Marinate for a minimum of 30 minutes, or ideally overnight in the refrigerator for best results.
⏱️ 10 min - 2
While the chicken marinates, prepare the naan dough. In a large mixing bowl, combine 2 cups of plain flour, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Whisk to combine the dry ingredients.
⏱️ 5 min - 3
Add 2 tablespoons of Greek yogurt and approximately 3/4 cup of warm water to the dry ingredients. Mix until a soft dough forms. Knead the dough for 5 minutes until it is smooth and elastic. Cover the bowl and let the dough rest for 30 minutes at room temperature.
⏱️ 10 min - 4
Heat 2 tablespoons of butter in a large pan or Dutch oven over medium-high heat. Once hot, add the marinated chicken thighs and sear until golden brown on all sides. Alternatively, you can broil the chicken until golden. Remove the cooked chicken from the pan and set it aside.
⏱️ 10 min - 5
In the same pan, add the sliced small onion and sauté over medium heat until it softens and becomes translucent, about 5-7 minutes.
⏱️ 7 min - 6
Stir in 1 cup of passata to the sautéed onions. Add additional pinches of turmeric, chilli powder, and garam masala to taste, along with a pinch of salt. Simmer the sauce for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min - 7
Stir in 1/2 to 1 cup of double cream into the sauce. The amount can be adjusted based on desired creaminess. Bring the sauce to a gentle simmer.
⏱️ 3 min - 8
Add the cooked chicken back into the sauce. Simmer gently for another 5-10 minutes, or until the sauce thickens and becomes glossy. Taste and adjust seasoning as needed. Garnish with fresh chopped coriander.
⏱️ 10 min - 9
While the butter chicken simmers, divide the rested naan dough into equal portions (about 6-8 pieces). On a lightly floured surface, roll each portion into an oval shape.
⏱️ 5 min - 10
Heat a dry pan or griddle over medium-high heat. Cook each naan for 1-2 minutes per side, until it puffs up and develops golden brown spots. Do not overcrowd the pan.
⏱️ 10 min - 11
In a small bowl, combine the 2 tablespoons of melted butter and 2 minced garlic cloves. As each naan finishes cooking, immediately brush it with the garlic butter mixture and sprinkle with fresh chopped coriander.
⏱️ 5 min - 12
Serve the creamy butter chicken hot with the freshly made garlic naan.