Creamy Butter Chicken with Homemade Garlic Naan and Spicy Okra
Creamy Butter Chicken with Homemade Garlic Naan and Spicy Okra
Ingredients
For the Homemade Garlic Naan
- 3 cups all-purpose flour, plus more for dusting
- 1 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 cup plain yogurt
- 2 tablespoons olive oil, plus more for greasing
- 3 tablespoons butter, for cooking naan
- 1/4 cup butter, for garlic butter topping, melted
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
For the Creamy Butter Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
- 1/2 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon fennel seeds
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 can canned diced tomatoes, (14.5 ounces), undrained
- 1/4 cup raw cashews
- 2 tablespoons butter
- 3 whole cloves
- 2 green cardamom pods
- 1 cinnamon stick, (1-inch piece)
- 1 tablespoon honey
- 1/2 cup heavy cream, plus more for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
For the Spicy Okra (Optional)
- 1 pound okra, trimmed and sliced into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- 1
Begin by preparing the naan dough. In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the flour, salt, plain yogurt, and 2 tablespoons of olive oil to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-5 minutes.
⏱️ 10 min
- 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
While the naan dough is rising, prepare the chicken marinades. In a large bowl, combine the diced chicken with 1/2 teaspoon salt, 1 teaspoon cumin powder, and 1 teaspoon garam masala. Mix well to coat the chicken evenly. Cover and let marinate at room temperature for 30 minutes.
⏱️ 30 min
- 5
To the same bowl of chicken, add the minced garlic, grated ginger, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon fennel seeds, and 1/2 cup plain Greek yogurt. Mix thoroughly until the chicken is completely coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 35 min
- 6
Prepare the sauce base for the butter chicken. In a large, heavy-bottomed pan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 7
Add the canned diced tomatoes (undrained) to the pan with the onions. Cook for another 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
⏱️ 5 min
- 8
Transfer the cooked onion and tomato mixture to a food processor. Add the raw cashews. Blend until a very smooth, creamy paste forms. Set aside.
⏱️ 5 min
- 9
Return the pan to medium-high heat. Add 2 tablespoons of butter and allow it to melt. Add the whole cloves, green cardamom pods, and cinnamon stick. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 10
Add the marinated chicken to the pan. Cook, stirring occasionally, until the chicken is browned on all sides and mostly cooked through, about 8-10 minutes. Remove and discard the whole spices (cloves, cardamom, cinnamon stick).
⏱️ 10 min
- 11
Pour the blended tomato-onion-cashew paste into the pan with the chicken. Add 1 tablespoon honey and 1 teaspoon garam masala. Stir well to combine. Bring to a gentle simmer.
⏱️ 5 min
- 12
Stir in 1/2 cup heavy cream. Continue to simmer the butter chicken for 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency and the chicken is fully cooked.
⏱️ 15 min
- 13
While the butter chicken simmers, punch down the risen naan dough. Turn it out onto a lightly floured surface and divide it into 8 equal portions. Lightly oil your hands and shape each portion into a smooth ball. Cover the dough balls with a clean kitchen towel and let them rest for 10 minutes.
⏱️ 15 min
- 14
Heat a large, flat pan or cast-iron skillet over medium-high heat. On a floured surface, roll out one dough ball into an oval or round shape, about 1/8-inch thick. You can gently stretch it by hand if desired.
⏱️ 2 min
- 15
Add about 1/2 tablespoon of butter to the hot pan and let it melt. Place a rolled naan into the pan. Cook for 1-2 minutes until bubbles form on the surface and the underside is lightly browned with charred spots. Flip and cook the other side for another 1-2 minutes until cooked through and browned.
⏱️ 4 min
- 16
Remove the cooked naan from the pan and place it on a clean cloth or serving tray. Repeat with the remaining dough portions, adding more butter to the pan as needed for each naan.
⏱️ 20 min
- 17
Prepare the garlic butter topping. In a small pot or microwave-safe bowl, melt 1/4 cup butter. Stir in the minced garlic and chopped fresh parsley. Cook for 30 seconds to 1 minute over low heat, or microwave for 15-30 seconds, until fragrant.
⏱️ 2 min
- 18
Brush the warm, cooked naan generously with the prepared garlic butter topping.
⏱️ 2 min
- 19
If making the spicy okra: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, cook for 1 minute until fragrant.
⏱️ 5 min
- 20
Add the sliced okra to the skillet. Cook, stirring frequently, for 5-7 minutes until the okra begins to soften and lose its sliminess. Stir in the cumin powder, coriander powder, turmeric powder, cayenne pepper, and salt. Cook for another 2-3 minutes, stirring constantly.
⏱️ 10 min
- 21
Remove the okra from heat and stir in the lemon juice.
⏱️ 1 min
- 22
Serve the creamy butter chicken in a serving dish, garnished with a swirl of heavy cream and fresh chopped parsley. Serve immediately with the warm garlic naan and spicy okra (if made).
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Butter Chicken with Homemade Garlic Naan and Spicy Okra
For the Homemade Garlic Naan
- 3 cups all-purpose flour, plus more for dusting
- 1 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 cup plain yogurt
- 2 tablespoons olive oil, plus more for greasing
- 3 tablespoons butter, for cooking naan
- 1/4 cup butter, for garlic butter topping, melted
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
For the Creamy Butter Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
- 1/2 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon fennel seeds
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 can canned diced tomatoes, (14.5 ounces), undrained
- 1/4 cup raw cashews
- 2 tablespoons butter
- 3 whole cloves
- 2 green cardamom pods
- 1 cinnamon stick, (1-inch piece)
- 1 tablespoon honey
- 1/2 cup heavy cream, plus more for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
For the Spicy Okra (Optional)
- 1 pound okra, trimmed and sliced into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- 1
Begin by preparing the naan dough. In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the flour, salt, plain yogurt, and 2 tablespoons of olive oil to the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-5 minutes.
⏱️ 10 min - 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
While the naan dough is rising, prepare the chicken marinades. In a large bowl, combine the diced chicken with 1/2 teaspoon salt, 1 teaspoon cumin powder, and 1 teaspoon garam masala. Mix well to coat the chicken evenly. Cover and let marinate at room temperature for 30 minutes.
⏱️ 30 min - 5
To the same bowl of chicken, add the minced garlic, grated ginger, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon fennel seeds, and 1/2 cup plain Greek yogurt. Mix thoroughly until the chicken is completely coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 35 min - 6
Prepare the sauce base for the butter chicken. In a large, heavy-bottomed pan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 7
Add the canned diced tomatoes (undrained) to the pan with the onions. Cook for another 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
⏱️ 5 min - 8
Transfer the cooked onion and tomato mixture to a food processor. Add the raw cashews. Blend until a very smooth, creamy paste forms. Set aside.
⏱️ 5 min - 9
Return the pan to medium-high heat. Add 2 tablespoons of butter and allow it to melt. Add the whole cloves, green cardamom pods, and cinnamon stick. Sauté for 1 minute until fragrant.
⏱️ 2 min - 10
Add the marinated chicken to the pan. Cook, stirring occasionally, until the chicken is browned on all sides and mostly cooked through, about 8-10 minutes. Remove and discard the whole spices (cloves, cardamom, cinnamon stick).
⏱️ 10 min - 11
Pour the blended tomato-onion-cashew paste into the pan with the chicken. Add 1 tablespoon honey and 1 teaspoon garam masala. Stir well to combine. Bring to a gentle simmer.
⏱️ 5 min - 12
Stir in 1/2 cup heavy cream. Continue to simmer the butter chicken for 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency and the chicken is fully cooked.
⏱️ 15 min - 13
While the butter chicken simmers, punch down the risen naan dough. Turn it out onto a lightly floured surface and divide it into 8 equal portions. Lightly oil your hands and shape each portion into a smooth ball. Cover the dough balls with a clean kitchen towel and let them rest for 10 minutes.
⏱️ 15 min - 14
Heat a large, flat pan or cast-iron skillet over medium-high heat. On a floured surface, roll out one dough ball into an oval or round shape, about 1/8-inch thick. You can gently stretch it by hand if desired.
⏱️ 2 min - 15
Add about 1/2 tablespoon of butter to the hot pan and let it melt. Place a rolled naan into the pan. Cook for 1-2 minutes until bubbles form on the surface and the underside is lightly browned with charred spots. Flip and cook the other side for another 1-2 minutes until cooked through and browned.
⏱️ 4 min - 16
Remove the cooked naan from the pan and place it on a clean cloth or serving tray. Repeat with the remaining dough portions, adding more butter to the pan as needed for each naan.
⏱️ 20 min - 17
Prepare the garlic butter topping. In a small pot or microwave-safe bowl, melt 1/4 cup butter. Stir in the minced garlic and chopped fresh parsley. Cook for 30 seconds to 1 minute over low heat, or microwave for 15-30 seconds, until fragrant.
⏱️ 2 min - 18
Brush the warm, cooked naan generously with the prepared garlic butter topping.
⏱️ 2 min - 19
If making the spicy okra: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, cook for 1 minute until fragrant.
⏱️ 5 min - 20
Add the sliced okra to the skillet. Cook, stirring frequently, for 5-7 minutes until the okra begins to soften and lose its sliminess. Stir in the cumin powder, coriander powder, turmeric powder, cayenne pepper, and salt. Cook for another 2-3 minutes, stirring constantly.
⏱️ 10 min - 21
Remove the okra from heat and stir in the lemon juice.
⏱️ 1 min - 22
Serve the creamy butter chicken in a serving dish, garnished with a swirl of heavy cream and fresh chopped parsley. Serve immediately with the warm garlic naan and spicy okra (if made).
⏱️ 2 min