Butter Chicken and Garlic Butter Naan
Butter Chicken and Garlic Butter Naan
Ingredients
For the Chicken Marinade
- 10 chicken thighs, chopped
- 2 tablespoons Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon turmeric
- 1 teaspoon salt
- 1 teaspoon chilli powder
- 1 tablespoon ginger and garlic paste
For the Butter Chicken Sauce
- 2 red onions, finely diced
- 1 can chopped tomatoes
- 2 tablespoons garam masala
- 1 tablespoon turmeric
- 3/4 tablespoon chilli powder
- 3/4 tablespoon salt
- 1 teaspoon fenugreek
- 1 teaspoon brown sugar
- 150 ml double cream, (heavy whipping cream)
- 2 tablespoons butter
- 1/4 cup coriander, chopped, for garnishing
- 3/4 can water, from the chopped tomatoes can
For the Garlic Butter Naan
- 5 naan bread, store-bought
- 2 tablespoons butter, melted
- 3 garlic cloves, finely chopped
- 1 teaspoon fenugreek
Instructions
- 1
In a large bowl, combine the chopped chicken thighs with Greek yogurt, 1 tablespoon garam masala, 1 tablespoon turmeric, 1 teaspoon salt, 1 teaspoon chilli powder, and 1 tablespoon ginger and garlic paste. Mix well to ensure the chicken is fully coated. Cover and let marinate for at least 30 minutes, or preferably overnight in the refrigerator.
⏱️ 10 min
- 2
Preheat your grill to 210 degrees Celsius. Once the chicken has marinated, spread the chicken thighs in a single layer on a baking tray. Grill for 25 minutes, or until cooked through and slightly charred.
⏱️ 25 min•🌡️ 210
- 3
While the chicken is grilling, prepare the sauce. In a large pan or pot, fry the finely diced red onions over medium heat until they are golden brown. This should take about 8-10 minutes.
⏱️ 10 min
- 4
Add the can of chopped tomatoes to the pan with the onions, followed by 3/4 of the can of water. Stir until well incorporated. Then, add 2 tablespoons garam masala, 1 tablespoon turmeric, 3/4 tablespoon chilli powder, 3/4 tablespoon salt, 1 teaspoon fenugreek, and 1 teaspoon brown sugar. Mix thoroughly and cook on low heat for an additional 10 minutes, stirring occasionally.
⏱️ 10 min
- 5
Remove the sauce from the heat and allow it to cool down slightly. Once cooled, carefully transfer the sauce to a blender and blend until completely smooth. Be cautious when blending hot liquids.
⏱️ 5 min
- 6
Pour the blended sauce back into the pan. Add the cooked chicken thighs to the sauce and mix well. Stir in the 150 ml double cream and 2 tablespoons of butter. Finish by stirring in the chopped fresh coriander. Cook for a further 10 minutes on low heat, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min
- 7
While the butter chicken is simmering, prepare the garlic butter naan. In a small bowl, combine the 2 tablespoons melted butter, 3 finely chopped garlic cloves, and 1 teaspoon fenugreek. Brush this mixture generously over the naan bread. You can warm the naan in a pan, oven, or microwave until soft and slightly toasted.
⏱️ 5 min
- 8
Serve the hot butter chicken with the garlic butter naan. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken and Garlic Butter Naan
For the Chicken Marinade
- 10 chicken thighs, chopped
- 2 tablespoons Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon turmeric
- 1 teaspoon salt
- 1 teaspoon chilli powder
- 1 tablespoon ginger and garlic paste
For the Butter Chicken Sauce
- 2 red onions, finely diced
- 1 can chopped tomatoes
- 2 tablespoons garam masala
- 1 tablespoon turmeric
- 3/4 tablespoon chilli powder
- 3/4 tablespoon salt
- 1 teaspoon fenugreek
- 1 teaspoon brown sugar
- 150 ml double cream, (heavy whipping cream)
- 2 tablespoons butter
- 1/4 cup coriander, chopped, for garnishing
- 3/4 can water, from the chopped tomatoes can
For the Garlic Butter Naan
- 5 naan bread, store-bought
- 2 tablespoons butter, melted
- 3 garlic cloves, finely chopped
- 1 teaspoon fenugreek
Instructions
- 1
In a large bowl, combine the chopped chicken thighs with Greek yogurt, 1 tablespoon garam masala, 1 tablespoon turmeric, 1 teaspoon salt, 1 teaspoon chilli powder, and 1 tablespoon ginger and garlic paste. Mix well to ensure the chicken is fully coated. Cover and let marinate for at least 30 minutes, or preferably overnight in the refrigerator.
⏱️ 10 min - 2
Preheat your grill to 210 degrees Celsius. Once the chicken has marinated, spread the chicken thighs in a single layer on a baking tray. Grill for 25 minutes, or until cooked through and slightly charred.
⏱️ 25 min•🌡️ 210 - 3
While the chicken is grilling, prepare the sauce. In a large pan or pot, fry the finely diced red onions over medium heat until they are golden brown. This should take about 8-10 minutes.
⏱️ 10 min - 4
Add the can of chopped tomatoes to the pan with the onions, followed by 3/4 of the can of water. Stir until well incorporated. Then, add 2 tablespoons garam masala, 1 tablespoon turmeric, 3/4 tablespoon chilli powder, 3/4 tablespoon salt, 1 teaspoon fenugreek, and 1 teaspoon brown sugar. Mix thoroughly and cook on low heat for an additional 10 minutes, stirring occasionally.
⏱️ 10 min - 5
Remove the sauce from the heat and allow it to cool down slightly. Once cooled, carefully transfer the sauce to a blender and blend until completely smooth. Be cautious when blending hot liquids.
⏱️ 5 min - 6
Pour the blended sauce back into the pan. Add the cooked chicken thighs to the sauce and mix well. Stir in the 150 ml double cream and 2 tablespoons of butter. Finish by stirring in the chopped fresh coriander. Cook for a further 10 minutes on low heat, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min - 7
While the butter chicken is simmering, prepare the garlic butter naan. In a small bowl, combine the 2 tablespoons melted butter, 3 finely chopped garlic cloves, and 1 teaspoon fenugreek. Brush this mixture generously over the naan bread. You can warm the naan in a pan, oven, or microwave until soft and slightly toasted.
⏱️ 5 min - 8
Serve the hot butter chicken with the garlic butter naan. Enjoy!