Butter Chicken and Garlic Naan
Butter Chicken and Garlic Naan
Ingredients
For the Chicken Marinade
- 1 1/2 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 1/2 lemon, freshly squeezed
- 1/2 tablespoon garlic paste
- 1/2 tablespoon ginger paste
- 1 tablespoon garam masala
- 1/2 tablespoon chili powder
- 1/2 tablespoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt, to 1 teaspoon, to taste
For the Sauce
- 6 tablespoons ghee, or regular butter
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 can diced tomatoes, 15 oz
- 1/2 cup cashews, optional
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1/2 tablespoon brown sugar
- 1 tablespoon garam masala
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt, adjust to preference
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 tablespoon cooking oil, as needed
For the Garlic Naan
- 300 grams all purpose flour, (2 1/2 cups)
- 180 ml warm milk, (3/4 cup)
- 100 grams Greek yogurt
- 15 grams olive oil, (1 tablespoon)
- 12 grams honey, (3/4 teaspoon)
- 2 teaspoons active dry yeast
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup mozzarella cheese, shredded
For the Garlic Butter
- 1/4 cup unsalted butter
- 2 tablespoons cilantro, chopped
- 1/2 tablespoon garlic powder
- 1/4 teaspoon salt, to taste
Instructions
- 1
Cut the boneless, skinless chicken breast into bite-sized pieces and place them in a large glass mixing bowl.
⏱️ 5 min
- 2
Add the garam masala, chili powder, coriander, turmeric, cumin, cayenne pepper, paprika, cardamom, cinnamon, and salt to the chicken.
⏱️ 2 min
- 3
Add the plain Greek yogurt, garlic paste, ginger paste, and the juice from the freshly squeezed lemon to the bowl.
⏱️ 2 min
- 4
Mix all ingredients thoroughly until the chicken pieces are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for best results.
⏱️ 5 min
- 5
While the chicken is marinating, prepare the naan dough. In a large bowl, combine the all purpose flour, warm milk, Greek yogurt, olive oil, honey, active dry yeast, garlic powder, and salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
⏱️ 15 min
- 6
Place the naan dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 7
Heat a large pan (such as a wok or deep skillet) on the stove over medium-high heat. Add a swirl of cooking oil and 2 tablespoons of ghee (or regular butter) to the pan and let it melt.
⏱️ 3 min
- 8
Using tongs, place the marinated chicken pieces into the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Cook the chicken, stirring occasionally, until it is browned on all sides and appears cooked through, about 8-10 minutes per batch. Remove the cooked chicken from the pan and set it aside.
⏱️ 15 min
- 9
Add the remaining 4 tablespoons of ghee (or regular butter) to the same pan. Add the diced yellow onion and sauté until it is translucent and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 10
Add the minced garlic cloves to the pan and sauté briefly with the onions for about 1 minute until fragrant.
⏱️ 1 min
- 11
Add the garam masala, coriander, chili powder, cumin, garlic powder, salt, turmeric, and cinnamon to the pan. Mix the spices thoroughly with the onions and garlic, cooking for about 1 minute until fragrant.
⏱️ 1 min
- 12
Stir in the tomato paste. Then add the cashews (if using) and the can of diced tomatoes to the pan. Stir everything together, then cover the pan with a lid. Allow it to simmer for 5-7 minutes to meld the flavors.
⏱️ 7 min
- 13
Remove the lid and use an immersion blender to blend the sauce directly in the pan until it is smooth. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth, then return to the pan.
⏱️ 5 min
- 14
Stir in the heavy cream and brown sugar until fully combined and the sauce has a creamy, orange color. Taste and adjust salt if needed.
⏱️ 2 min
- 15
Return the cooked chicken pieces to the sauce. Stir to coat the chicken evenly and let it simmer gently for another 5 minutes to heat through.
⏱️ 5 min
- 16
While the chicken simmers, divide the risen naan dough into 8-10 equal pieces and roll each into a ball. Flatten one dough ball slightly in your hand. Place a small amount of shredded mozzarella cheese into the center of the flattened dough. Gather the edges of the dough around the cheese and pinch them together to seal the cheese inside, forming a ball again.
⏱️ 10 min
- 17
Gently flatten the cheese-filled dough ball with your hands or a rolling pin into a naan shape, about 1/4 inch thick.
⏱️ 5 min
- 18
Heat a cast iron skillet or flat griddle over medium-high heat. Place the flattened naan dough onto the hot, dry pan. Cook until bubbles form on the surface and the bottom is golden brown, about 2-3 minutes. Flip the naan and cook the other side until golden brown spots appear, about 1-2 minutes.
⏱️ 10 min
- 19
While the naan cooks, prepare the garlic butter. Melt the unsalted butter in a small bowl. Stir in the chopped cilantro, garlic powder, and salt to taste.
⏱️ 2 min
- 20
As each naan finishes cooking, stack them on a plate. Using a pastry brush, generously brush the garlic butter mixture over the top of the hot naan.
⏱️ 3 min
- 21
Serve the butter chicken immediately, garnished with a drizzle of heavy cream if desired, alongside white rice and the freshly made garlic naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken and Garlic Naan
For the Chicken Marinade
- 1 1/2 lbs boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 1/2 lemon, freshly squeezed
- 1/2 tablespoon garlic paste
- 1/2 tablespoon ginger paste
- 1 tablespoon garam masala
- 1/2 tablespoon chili powder
- 1/2 tablespoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt, to 1 teaspoon, to taste
For the Sauce
- 6 tablespoons ghee, or regular butter
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 can diced tomatoes, 15 oz
- 1/2 cup cashews, optional
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1/2 tablespoon brown sugar
- 1 tablespoon garam masala
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt, adjust to preference
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 tablespoon cooking oil, as needed
For the Garlic Naan
- 300 grams all purpose flour, (2 1/2 cups)
- 180 ml warm milk, (3/4 cup)
- 100 grams Greek yogurt
- 15 grams olive oil, (1 tablespoon)
- 12 grams honey, (3/4 teaspoon)
- 2 teaspoons active dry yeast
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup mozzarella cheese, shredded
For the Garlic Butter
- 1/4 cup unsalted butter
- 2 tablespoons cilantro, chopped
- 1/2 tablespoon garlic powder
- 1/4 teaspoon salt, to taste
Instructions
- 1
Cut the boneless, skinless chicken breast into bite-sized pieces and place them in a large glass mixing bowl.
⏱️ 5 min - 2
Add the garam masala, chili powder, coriander, turmeric, cumin, cayenne pepper, paprika, cardamom, cinnamon, and salt to the chicken.
⏱️ 2 min - 3
Add the plain Greek yogurt, garlic paste, ginger paste, and the juice from the freshly squeezed lemon to the bowl.
⏱️ 2 min - 4
Mix all ingredients thoroughly until the chicken pieces are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for best results.
⏱️ 5 min - 5
While the chicken is marinating, prepare the naan dough. In a large bowl, combine the all purpose flour, warm milk, Greek yogurt, olive oil, honey, active dry yeast, garlic powder, and salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
⏱️ 15 min - 6
Place the naan dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 7
Heat a large pan (such as a wok or deep skillet) on the stove over medium-high heat. Add a swirl of cooking oil and 2 tablespoons of ghee (or regular butter) to the pan and let it melt.
⏱️ 3 min - 8
Using tongs, place the marinated chicken pieces into the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Cook the chicken, stirring occasionally, until it is browned on all sides and appears cooked through, about 8-10 minutes per batch. Remove the cooked chicken from the pan and set it aside.
⏱️ 15 min - 9
Add the remaining 4 tablespoons of ghee (or regular butter) to the same pan. Add the diced yellow onion and sauté until it is translucent and lightly browned, about 5-7 minutes.
⏱️ 7 min - 10
Add the minced garlic cloves to the pan and sauté briefly with the onions for about 1 minute until fragrant.
⏱️ 1 min - 11
Add the garam masala, coriander, chili powder, cumin, garlic powder, salt, turmeric, and cinnamon to the pan. Mix the spices thoroughly with the onions and garlic, cooking for about 1 minute until fragrant.
⏱️ 1 min - 12
Stir in the tomato paste. Then add the cashews (if using) and the can of diced tomatoes to the pan. Stir everything together, then cover the pan with a lid. Allow it to simmer for 5-7 minutes to meld the flavors.
⏱️ 7 min - 13
Remove the lid and use an immersion blender to blend the sauce directly in the pan until it is smooth. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth, then return to the pan.
⏱️ 5 min - 14
Stir in the heavy cream and brown sugar until fully combined and the sauce has a creamy, orange color. Taste and adjust salt if needed.
⏱️ 2 min - 15
Return the cooked chicken pieces to the sauce. Stir to coat the chicken evenly and let it simmer gently for another 5 minutes to heat through.
⏱️ 5 min - 16
While the chicken simmers, divide the risen naan dough into 8-10 equal pieces and roll each into a ball. Flatten one dough ball slightly in your hand. Place a small amount of shredded mozzarella cheese into the center of the flattened dough. Gather the edges of the dough around the cheese and pinch them together to seal the cheese inside, forming a ball again.
⏱️ 10 min - 17
Gently flatten the cheese-filled dough ball with your hands or a rolling pin into a naan shape, about 1/4 inch thick.
⏱️ 5 min - 18
Heat a cast iron skillet or flat griddle over medium-high heat. Place the flattened naan dough onto the hot, dry pan. Cook until bubbles form on the surface and the bottom is golden brown, about 2-3 minutes. Flip the naan and cook the other side until golden brown spots appear, about 1-2 minutes.
⏱️ 10 min - 19
While the naan cooks, prepare the garlic butter. Melt the unsalted butter in a small bowl. Stir in the chopped cilantro, garlic powder, and salt to taste.
⏱️ 2 min - 20
As each naan finishes cooking, stack them on a plate. Using a pastry brush, generously brush the garlic butter mixture over the top of the hot naan.
⏱️ 3 min - 21
Serve the butter chicken immediately, garnished with a drizzle of heavy cream if desired, alongside white rice and the freshly made garlic naan.
⏱️ 1 min