Butter Chicken and Cheesy Garlic Naan
Butter Chicken and Cheesy Garlic Naan
Ingredients
For the Butter Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1/2 cup plain Greek yogurt
- 1 teaspoon ginger paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Butter Chicken Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 red onion, sliced
- 14.5 ounces canned diced tomatoes, undrained
- 1 tablespoon fresh ginger, minced or grated
- 1/2 cup chicken broth
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley or cilantro, chopped, for garnish
For the Cheesy Garlic Naan
- 1 pound naan dough, pre-made, divided into 4 equal portions
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped, for garnish
For Serving
- 2 cups white rice, cooked
Instructions
- 1
In a large bowl, combine the chicken chunks, Greek yogurt, ginger paste, ground cumin, chili powder, ground turmeric, garlic powder, onion powder, black pepper, and salt. Mix well until the chicken is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
While the chicken marinates, prepare the Cheesy Garlic Naan. On a lightly floured surface, take one portion of naan dough and roll it out into an oval or round shape, about 1/4-inch thick. Place 1/4 cup of shredded mozzarella cheese on one half of the rolled-out dough. Fold the other half of the dough over the cheese and carefully seal the edges to create a cheese-filled pocket. Gently roll the filled dough again to slightly flatten it, being careful not to break the seal. Repeat with the remaining dough portions and cheese. Set aside.
⏱️ 15 min
- 3
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min
- 4
In the same pan, melt the remaining 1 tablespoon of unsalted butter over medium heat. Add the sliced red onion and sauté for 5-7 minutes until softened and translucent. Add the canned diced tomatoes (undrained) and minced fresh ginger. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.
⏱️ 10 min
- 5
Pour the chicken broth into the pan with the onion and tomato mixture. Bring to a simmer, then carefully transfer the entire mixture to a blender. Blend until completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid and cover with a kitchen towel.
⏱️ 5 min
- 6
Pour the blended sauce back into the skillet or Dutch oven. Stir in the granulated sugar. Bring the sauce to a gentle simmer. Reduce heat to low and stir in the heavy cream until well combined. Add the cooked chicken pieces back into the sauce and stir to coat. Let it simmer gently for 5-10 minutes to allow the flavors to meld.
⏱️ 10 min
- 7
While the butter chicken simmers, cook the Cheesy Garlic Naan. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Cook each naan bread for 2-3 minutes per side, or until golden brown and puffed, and the cheese is melted and bubbly. In a small bowl, combine the melted butter and minced garlic. Once the naan is cooked, brush generously with the garlic butter and sprinkle with chopped fresh parsley.
⏱️ 10 min
- 8
Serve the Butter Chicken hot, garnished with an additional drizzle of cream and fresh chopped parsley or cilantro, alongside the warm Cheesy Garlic Naan and cooked white rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken and Cheesy Garlic Naan
Ingredients
For the Butter Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1/2 cup plain Greek yogurt
- 1 teaspoon ginger paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Butter Chicken Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 red onion, sliced
- 14.5 ounces canned diced tomatoes, undrained
- 1 tablespoon fresh ginger, minced or grated
- 1/2 cup chicken broth
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley or cilantro, chopped, for garnish
For the Cheesy Garlic Naan
- 1 pound naan dough, pre-made, divided into 4 equal portions
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped, for garnish
For Serving
- 2 cups white rice, cooked
Instructions
- 1
In a large bowl, combine the chicken chunks, Greek yogurt, ginger paste, ground cumin, chili powder, ground turmeric, garlic powder, onion powder, black pepper, and salt. Mix well until the chicken is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
While the chicken marinates, prepare the Cheesy Garlic Naan. On a lightly floured surface, take one portion of naan dough and roll it out into an oval or round shape, about 1/4-inch thick. Place 1/4 cup of shredded mozzarella cheese on one half of the rolled-out dough. Fold the other half of the dough over the cheese and carefully seal the edges to create a cheese-filled pocket. Gently roll the filled dough again to slightly flatten it, being careful not to break the seal. Repeat with the remaining dough portions and cheese. Set aside.
⏱️ 15 min - 3
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min - 4
In the same pan, melt the remaining 1 tablespoon of unsalted butter over medium heat. Add the sliced red onion and sauté for 5-7 minutes until softened and translucent. Add the canned diced tomatoes (undrained) and minced fresh ginger. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.
⏱️ 10 min - 5
Pour the chicken broth into the pan with the onion and tomato mixture. Bring to a simmer, then carefully transfer the entire mixture to a blender. Blend until completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid and cover with a kitchen towel.
⏱️ 5 min - 6
Pour the blended sauce back into the skillet or Dutch oven. Stir in the granulated sugar. Bring the sauce to a gentle simmer. Reduce heat to low and stir in the heavy cream until well combined. Add the cooked chicken pieces back into the sauce and stir to coat. Let it simmer gently for 5-10 minutes to allow the flavors to meld.
⏱️ 10 min - 7
While the butter chicken simmers, cook the Cheesy Garlic Naan. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Cook each naan bread for 2-3 minutes per side, or until golden brown and puffed, and the cheese is melted and bubbly. In a small bowl, combine the melted butter and minced garlic. Once the naan is cooked, brush generously with the garlic butter and sprinkle with chopped fresh parsley.
⏱️ 10 min - 8
Serve the Butter Chicken hot, garnished with an additional drizzle of cream and fresh chopped parsley or cilantro, alongside the warm Cheesy Garlic Naan and cooked white rice.
⏱️ 5 min