Easy & Mild Butter Chicken with Garlic Naan
Easy & Mild Butter Chicken with Garlic Naan
Ingredients
For the Marinade
- 1200 g chicken breast, cut into chunks
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 teaspoons garam masala
- 150 g yogurt
For the Curry
- 2 onions, rough chopped
- 4 garlic cloves, chopped
- 1 thumb ginger, chopped
- 1 teaspoon garam masala
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 500 g passata, or 1 tin chopped tomatoes
- 2 tablespoons tomato puree
- 100 ml water
- 50 ml cream
- 60 g butter
- 1 tablespoon honey
- 1 tablespoon parsley, chopped, for garnish
- 2 tablespoons olive oil, as needed
Instructions
- 1
In a large bowl, combine the chicken breast chunks with 1 teaspoon each of cumin, ginger, coriander, turmeric, paprika, and cinnamon, along with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons garam masala. Mix thoroughly to coat the chicken evenly with the spices. Stir in the 150-200g yogurt until the chicken is well coated. Set aside to marinate for at least 15 minutes at room temperature, or cover and refrigerate overnight for best results.
⏱️ 5 min
- 2
While the chicken marinates, rough chop the 2 onions, chop the 4-6 garlic cloves, and chop a thumb-sized piece of ginger.
⏱️ 10 min
- 3
Heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Add approximately 1/4 of the 60g butter (about 15g) to the pan. Once the butter has melted, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Fry the chicken for a few minutes until the outside is seared and lightly browned. Remove the seared chicken from the pan and set it aside in a clean bowl, along with any accumulated juices.
⏱️ 10 min
- 4
In the same pan, add another 1/4 of the 60g butter (about 15g) and 1 tablespoon of olive oil. Add the chopped onions and sauté for 3-5 minutes until they begin to soften and become translucent. Add the chopped garlic and ginger, and cook for another 1-2 minutes until fragrant. Stir in 1 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon salt. Fry for 1-2 more minutes, stirring constantly to toast the spices.
⏱️ 8 min
- 5
Add the 500g passata (or 1 tin chopped tomatoes) and 2-3 tablespoons tomato puree to the pan. Mix well to combine with the aromatics and spices. Pour in the 100ml water and stir. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and simmer for 8-10 minutes, or until the vegetables are tender.
⏱️ 10 min
- 6
Carefully remove the pan from the heat. Use an immersion blender to blend the sauce directly in the pan until it is completely smooth. Alternatively, transfer the sauce to a stand blender, blend until smooth, and then return it to the pan.
⏱️ 5 min
- 7
Return the pan to low heat. Add the remaining butter (approximately 30g) and 1-2 tablespoons honey to the blended sauce. Stir until the butter is melted and the honey is thoroughly combined.
⏱️ 3 min
- 8
Return the seared chicken pieces and any accumulated juices to the pan with the sauce. Stir gently to coat the chicken. Bring the curry to a gentle simmer, then reduce the heat to low, cover the pan, and continue to simmer for 10-20 minutes, or until the chicken is cooked through and tender. The sauce will thicken, and you should see oil separating from the sauce, indicating it's ready.
⏱️ 20 min
- 9
Once the butter chicken is cooked, stir in the 50-80ml cream. Heat through for 1-2 minutes, but do not boil after adding the cream. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 10
Garnish with fresh chopped parsley and serve hot with garlic naan and rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy & Mild Butter Chicken with Garlic Naan
For the Marinade
- 1200 g chicken breast, cut into chunks
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 teaspoons garam masala
- 150 g yogurt
For the Curry
- 2 onions, rough chopped
- 4 garlic cloves, chopped
- 1 thumb ginger, chopped
- 1 teaspoon garam masala
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 500 g passata, or 1 tin chopped tomatoes
- 2 tablespoons tomato puree
- 100 ml water
- 50 ml cream
- 60 g butter
- 1 tablespoon honey
- 1 tablespoon parsley, chopped, for garnish
- 2 tablespoons olive oil, as needed
Instructions
- 1
In a large bowl, combine the chicken breast chunks with 1 teaspoon each of cumin, ginger, coriander, turmeric, paprika, and cinnamon, along with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons garam masala. Mix thoroughly to coat the chicken evenly with the spices. Stir in the 150-200g yogurt until the chicken is well coated. Set aside to marinate for at least 15 minutes at room temperature, or cover and refrigerate overnight for best results.
⏱️ 5 min - 2
While the chicken marinates, rough chop the 2 onions, chop the 4-6 garlic cloves, and chop a thumb-sized piece of ginger.
⏱️ 10 min - 3
Heat 1 tablespoon of olive oil in a large pan or Dutch oven over medium-high heat. Add approximately 1/4 of the 60g butter (about 15g) to the pan. Once the butter has melted, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Fry the chicken for a few minutes until the outside is seared and lightly browned. Remove the seared chicken from the pan and set it aside in a clean bowl, along with any accumulated juices.
⏱️ 10 min - 4
In the same pan, add another 1/4 of the 60g butter (about 15g) and 1 tablespoon of olive oil. Add the chopped onions and sauté for 3-5 minutes until they begin to soften and become translucent. Add the chopped garlic and ginger, and cook for another 1-2 minutes until fragrant. Stir in 1 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon salt. Fry for 1-2 more minutes, stirring constantly to toast the spices.
⏱️ 8 min - 5
Add the 500g passata (or 1 tin chopped tomatoes) and 2-3 tablespoons tomato puree to the pan. Mix well to combine with the aromatics and spices. Pour in the 100ml water and stir. Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and simmer for 8-10 minutes, or until the vegetables are tender.
⏱️ 10 min - 6
Carefully remove the pan from the heat. Use an immersion blender to blend the sauce directly in the pan until it is completely smooth. Alternatively, transfer the sauce to a stand blender, blend until smooth, and then return it to the pan.
⏱️ 5 min - 7
Return the pan to low heat. Add the remaining butter (approximately 30g) and 1-2 tablespoons honey to the blended sauce. Stir until the butter is melted and the honey is thoroughly combined.
⏱️ 3 min - 8
Return the seared chicken pieces and any accumulated juices to the pan with the sauce. Stir gently to coat the chicken. Bring the curry to a gentle simmer, then reduce the heat to low, cover the pan, and continue to simmer for 10-20 minutes, or until the chicken is cooked through and tender. The sauce will thicken, and you should see oil separating from the sauce, indicating it's ready.
⏱️ 20 min - 9
Once the butter chicken is cooked, stir in the 50-80ml cream. Heat through for 1-2 minutes, but do not boil after adding the cream. Taste and adjust seasoning if necessary.
⏱️ 2 min - 10
Garnish with fresh chopped parsley and serve hot with garlic naan and rice.
⏱️ 2 min