Butter Chicken with Cheesy Garlic Naan
Butter Chicken with Cheesy Garlic Naan
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken, cubed
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- 1/2 cup plain Greek yogurt
- 1/2 lemon, juice only
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
For the Butter Chicken Sauce
- 1 tablespoon olive oil
- 1 tablespoon thick light brown paste, (e.g., cashew butter or almond butter)
- 2 tablespoons butter, divided
- 1 cup onions, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 1/2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 1/2 cups tomato puree
- 1/2 cup heavy cream
- 1/4 cup cilantro, chopped, for garnish
For the Cheesy Garlic Naan
- 4 pieces naan dough, store-bought or homemade
- 1 cup shredded cheese, (e.g., mozzarella or a blend)
- 2 tablespoons garlic butter, melted
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the cubed chicken, grated garlic, grated ginger, plain Greek yogurt, lemon juice, cumin, cayenne pepper, turmeric, chili powder, paprika, and 1 teaspoon of garam masala. Mix thoroughly by hand until the chicken is fully coated. Cover and refrigerate to marinate for at least 1 hour, or preferably longer.
⏱️ 10 min
- 2
Heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Add the thick light brown paste and stir for 30 seconds until fragrant. Add the marinated chicken to the pan and cook until it is browned on all sides and bubbling, about 8-10 minutes. Remove the chicken from the pan and set aside.
⏱️ 15 min
- 3
In the same pan, reduce heat to medium and add 1 tablespoon of butter. Add the diced onions and sauté until softened and lightly browned, about 5-7 minutes. Add the minced garlic and minced ginger to the onions and cook for another 1-2 minutes until fragrant.
⏱️ 10 min
- 4
Stir in the remaining 1 1/2 teaspoons of garam masala, chili powder, paprika, cumin, and turmeric. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 2 min
- 5
Pour in the tomato puree and mix well with the spice mixture. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
⏱️ 7 min
- 6
Stir in the heavy cream until the sauce is smooth and creamy. Return the cooked chicken to the sauce and stir to combine. Add the remaining 1 tablespoon of butter and stir until melted and incorporated.
⏱️ 5 min
- 7
While the butter chicken is simmering, prepare the naan. Take one portion of naan dough and flatten it slightly. Place about 1/4 cup of shredded cheese in the center. Fold the edges of the dough over the cheese to seal it, then gently flatten and roll out the dough into a flat, round shape with a rolling pin.
⏱️ 10 min
- 8
Heat a dry non-stick pan or griddle over medium-high heat. Cook the rolled naan for 2-3 minutes per side, or until golden brown and cooked through, with puffed-up bubbles.
⏱️ 10 min
- 9
Once cooked, brush the naan with melted garlic butter and sprinkle with chopped fresh parsley. Repeat for the remaining naan portions.
⏱️ 5 min
- 10
Garnish the finished butter chicken with chopped cilantro and serve hot with the cheesy garlic naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken with Cheesy Garlic Naan
For the Chicken Marinade
- 1 1/2 pounds chicken, cubed
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- 1/2 cup plain Greek yogurt
- 1/2 lemon, juice only
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
For the Butter Chicken Sauce
- 1 tablespoon olive oil
- 1 tablespoon thick light brown paste, (e.g., cashew butter or almond butter)
- 2 tablespoons butter, divided
- 1 cup onions, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 1/2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 1/2 cups tomato puree
- 1/2 cup heavy cream
- 1/4 cup cilantro, chopped, for garnish
For the Cheesy Garlic Naan
- 4 pieces naan dough, store-bought or homemade
- 1 cup shredded cheese, (e.g., mozzarella or a blend)
- 2 tablespoons garlic butter, melted
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the cubed chicken, grated garlic, grated ginger, plain Greek yogurt, lemon juice, cumin, cayenne pepper, turmeric, chili powder, paprika, and 1 teaspoon of garam masala. Mix thoroughly by hand until the chicken is fully coated. Cover and refrigerate to marinate for at least 1 hour, or preferably longer.
⏱️ 10 min - 2
Heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Add the thick light brown paste and stir for 30 seconds until fragrant. Add the marinated chicken to the pan and cook until it is browned on all sides and bubbling, about 8-10 minutes. Remove the chicken from the pan and set aside.
⏱️ 15 min - 3
In the same pan, reduce heat to medium and add 1 tablespoon of butter. Add the diced onions and sauté until softened and lightly browned, about 5-7 minutes. Add the minced garlic and minced ginger to the onions and cook for another 1-2 minutes until fragrant.
⏱️ 10 min - 4
Stir in the remaining 1 1/2 teaspoons of garam masala, chili powder, paprika, cumin, and turmeric. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 2 min - 5
Pour in the tomato puree and mix well with the spice mixture. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
⏱️ 7 min - 6
Stir in the heavy cream until the sauce is smooth and creamy. Return the cooked chicken to the sauce and stir to combine. Add the remaining 1 tablespoon of butter and stir until melted and incorporated.
⏱️ 5 min - 7
While the butter chicken is simmering, prepare the naan. Take one portion of naan dough and flatten it slightly. Place about 1/4 cup of shredded cheese in the center. Fold the edges of the dough over the cheese to seal it, then gently flatten and roll out the dough into a flat, round shape with a rolling pin.
⏱️ 10 min - 8
Heat a dry non-stick pan or griddle over medium-high heat. Cook the rolled naan for 2-3 minutes per side, or until golden brown and cooked through, with puffed-up bubbles.
⏱️ 10 min - 9
Once cooked, brush the naan with melted garlic butter and sprinkle with chopped fresh parsley. Repeat for the remaining naan portions.
⏱️ 5 min - 10
Garnish the finished butter chicken with chopped cilantro and serve hot with the cheesy garlic naan.
⏱️ 1 min