Creamy Butter Chicken & Garlic Naan
Creamy Butter Chicken & Garlic Naan
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch 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
- 3/4 teaspoon salt, to taste
For the Butter Chicken Sauce
- 6 tablespoons ghee, or unsalted butter
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 can diced tomatoes, 15 ounce, undrained
- 1/2 cup cashews, raw, 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, to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
For the Garlic Naan
- 2 1/2 cups all-purpose flour
- 3/4 cup warm milk
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- 3/4 teaspoon honey
- 2 teaspoons active dry yeast
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup mozzarella cheese, shredded
For the Garlic Butter Topping
- 1/4 cup unsalted butter, melted
- 2 tablespoons cilantro, fresh, chopped
- 1/2 tablespoon garlic powder
- 1/4 teaspoon salt, to taste
Instructions
- 1
Prepare the Naan Dough: In a large bowl, whisk together the all-purpose flour, active dry yeast, 1 tablespoon garlic powder, and 1/2 teaspoon salt. In a separate bowl, combine the warm milk, 1/2 cup Greek yogurt, olive oil, and honey. Pour the wet ingredients into the dry ingredients and 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. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 15 min
- 2
Marinate the Chicken: While the naan dough rises, cut the chicken breast into 1-inch pieces. In a large bowl, combine the chicken with 1/2 cup plain Greek yogurt, lemon juice, 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, and 3/4 teaspoon salt. Mix well to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 15 min
- 3
Cook the Chicken: Heat 1 tablespoon of ghee (or butter) in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in batches, being careful not to overcrowd the pan. Sear the chicken for 3-4 minutes per side until browned, but not fully cooked through. Remove the chicken from the pan and set aside.
⏱️ 10 min
- 4
Prepare the Sauce Base: In the same skillet, add the remaining 5 tablespoons of ghee. Add the diced yellow onion and sauté over medium heat for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the 1 tablespoon tomato paste, 1 tablespoon garam masala, 1 teaspoon coriander, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon turmeric, and 1/2 teaspoon cinnamon. Cook for 1 minute until fragrant.
⏱️ 10 min
- 5
Simmer and Blend the Sauce: Add the can of diced tomatoes (undrained) and the cashews (if using) to the skillet. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the cashews to soften. Remove from heat. Using an immersion blender, carefully blend the sauce directly in the skillet until completely smooth. Alternatively, transfer the sauce to a regular blender and blend until smooth, then return to the skillet.
⏱️ 15 min
- 6
Finish the Butter Chicken: Return the skillet to medium-low heat. Stir in the heavy cream and brown sugar. Add the seared chicken pieces back into the sauce. Simmer gently for 5-7 minutes, allowing the chicken to finish cooking through and absorb the sauce flavors. Taste and adjust salt or spices as needed.
⏱️ 10 min
- 7
Prepare the Garlic Butter Topping: In a small bowl, melt the unsalted butter. Stir in the fresh chopped cilantro, 1/2 tablespoon garlic powder, and 1/4 teaspoon salt. Set aside.
⏱️ 5 min
- 8
Shape and Cook the Naan: Gently punch down the risen naan dough and divide it into 8 equal pieces. On a lightly floured surface, take one piece of dough and flatten it into a small disc. Place about 1 tablespoon of shredded mozzarella cheese in the center, then gather the edges of the dough to seal the cheese inside, forming a ball. Gently flatten the ball into an oval or teardrop shape, about 1/4 inch thick. Repeat with the remaining dough and cheese.
⏱️ 10 min
- 9
Cook the Naan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Place one naan bread in the dry skillet. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is lightly browned. Flip the naan and cook for another 1-2 minutes until the other side is golden brown and cooked through. Remove from the skillet and immediately brush generously with the prepared garlic butter topping. Repeat with the remaining naan.
⏱️ 10 min
- 10
Serve: Serve the creamy butter chicken hot with the freshly made garlic naan, perhaps alongside some steamed basmati rice.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Butter Chicken & Garlic Naan
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch 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
- 3/4 teaspoon salt, to taste
For the Butter Chicken Sauce
- 6 tablespoons ghee, or unsalted butter
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 can diced tomatoes, 15 ounce, undrained
- 1/2 cup cashews, raw, 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, to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
For the Garlic Naan
- 2 1/2 cups all-purpose flour
- 3/4 cup warm milk
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- 3/4 teaspoon honey
- 2 teaspoons active dry yeast
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup mozzarella cheese, shredded
For the Garlic Butter Topping
- 1/4 cup unsalted butter, melted
- 2 tablespoons cilantro, fresh, chopped
- 1/2 tablespoon garlic powder
- 1/4 teaspoon salt, to taste
Instructions
- 1
Prepare the Naan Dough: In a large bowl, whisk together the all-purpose flour, active dry yeast, 1 tablespoon garlic powder, and 1/2 teaspoon salt. In a separate bowl, combine the warm milk, 1/2 cup Greek yogurt, olive oil, and honey. Pour the wet ingredients into the dry ingredients and 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. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 15 min - 2
Marinate the Chicken: While the naan dough rises, cut the chicken breast into 1-inch pieces. In a large bowl, combine the chicken with 1/2 cup plain Greek yogurt, lemon juice, 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, and 3/4 teaspoon salt. Mix well to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 15 min - 3
Cook the Chicken: Heat 1 tablespoon of ghee (or butter) in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in batches, being careful not to overcrowd the pan. Sear the chicken for 3-4 minutes per side until browned, but not fully cooked through. Remove the chicken from the pan and set aside.
⏱️ 10 min - 4
Prepare the Sauce Base: In the same skillet, add the remaining 5 tablespoons of ghee. Add the diced yellow onion and sauté over medium heat for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the 1 tablespoon tomato paste, 1 tablespoon garam masala, 1 teaspoon coriander, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon turmeric, and 1/2 teaspoon cinnamon. Cook for 1 minute until fragrant.
⏱️ 10 min - 5
Simmer and Blend the Sauce: Add the can of diced tomatoes (undrained) and the cashews (if using) to the skillet. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the cashews to soften. Remove from heat. Using an immersion blender, carefully blend the sauce directly in the skillet until completely smooth. Alternatively, transfer the sauce to a regular blender and blend until smooth, then return to the skillet.
⏱️ 15 min - 6
Finish the Butter Chicken: Return the skillet to medium-low heat. Stir in the heavy cream and brown sugar. Add the seared chicken pieces back into the sauce. Simmer gently for 5-7 minutes, allowing the chicken to finish cooking through and absorb the sauce flavors. Taste and adjust salt or spices as needed.
⏱️ 10 min - 7
Prepare the Garlic Butter Topping: In a small bowl, melt the unsalted butter. Stir in the fresh chopped cilantro, 1/2 tablespoon garlic powder, and 1/4 teaspoon salt. Set aside.
⏱️ 5 min - 8
Shape and Cook the Naan: Gently punch down the risen naan dough and divide it into 8 equal pieces. On a lightly floured surface, take one piece of dough and flatten it into a small disc. Place about 1 tablespoon of shredded mozzarella cheese in the center, then gather the edges of the dough to seal the cheese inside, forming a ball. Gently flatten the ball into an oval or teardrop shape, about 1/4 inch thick. Repeat with the remaining dough and cheese.
⏱️ 10 min - 9
Cook the Naan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Place one naan bread in the dry skillet. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is lightly browned. Flip the naan and cook for another 1-2 minutes until the other side is golden brown and cooked through. Remove from the skillet and immediately brush generously with the prepared garlic butter topping. Repeat with the remaining naan.
⏱️ 10 min - 10
Serve: Serve the creamy butter chicken hot with the freshly made garlic naan, perhaps alongside some steamed basmati rice.