A Taste of India: Creamy Butter Chicken with Garlic Naan
Hello, fellow food enthusiasts!
Today, I’m excited to share one of my all-time favorite dishes that brings a taste of India right into your kitchen. Ever since my wife and I first tasted this delightful concoction at a lovely restaurant during our honeymoon, we’ve been obsessed with recreating it at home. With four kids running around, we love meals that are rich, flavorful, and universally loved, and this Creamy Butter Chicken with Garlic Naan checks all those boxes!
If you’ve never tried making butter chicken at home, you’re in for a treat. It’s a dish that’s surprisingly straightforward but delivers restaurant-quality results every time. The magic comes from a blend of aromatic spices, yogurt-marinated chicken, and a creamy tomato sauce that’s just heavenly. Pair that with warm, garlicky naan bread, and you’ll have a meal that’s sure to bring smiles to every face at the dinner table.
Now, let’s get down to the details. Below you’ll find all the ingredients and step-by-step directions you need to whip up this delicious Indian-inspired feast. Trust me, your kitchen is going to smell amazing!
Ingredients
- 500g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 150g plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 400g canned tomato puree
- 200ml double cream
- 50g unsalted butter
- Salt, to taste
- Fresh coriander, for garnish
Garlic Naan Ingredients
- 250g plain flour
- 2 tablespoons plain yogurt
- 2 tablespoons vegetable oil
- 125ml warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 cloves garlic, minced
- 2 tablespoons melted butter
Method
Butter Chicken
- In a large bowl, combine the chicken pieces, plain yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and a pinch of salt. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the marinated chicken pieces and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the finely chopped onion and cook for 5 minutes until translucent. Add the minced garlic and ginger, and cook for another 2 minutes until fragrant.
- Stir in the canned tomato puree, bring to a simmer, and let cook for 10 minutes until the sauce thickens.
- Reduce the heat to low, add the double cream and unsalted butter, and stir until the butter is melted and the sauce is smooth. Add the cooked chicken back into the pan and simmer for an additional 10-15 minutes, allowing the flavors to meld together. Season with salt to taste.
- Garnish with fresh coriander before serving.
Garlic Naan
- In a large mixing bowl, combine the plain flour, plain yogurt, vegetable oil, warm water, sugar, salt, and baking powder. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 1 hour.
- Preheat a skillet or cast-iron pan over medium-high heat.
- Divide the dough into 6 equal portions. Roll out each portion into a rough oval shape about 0.5 cm thick.
- Brush the rolled-out dough with melted butter and sprinkle with minced garlic.
- Place the dough in the hot skillet, garlic side down. Cook for 1-2 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Remove from the skillet and brush with additional melted butter if desired. Repeat with the remaining dough portions.
Serve the creamy butter chicken with the warm garlic naan. Trust me, your taste buds will be thanking you! Until next time, happy cooking and enjoy every flavorful bite.
With love from my kitchen to yours,
Al
Ingredients
Ingredients
- 500g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 150g plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 400g canned tomato puree
- 200ml double cream
- 50g unsalted butter
- Salt, to taste
- Fresh coriander, for garnish
Garlic Naan Ingredients
- 250g plain flour
- 2 tablespoons plain yogurt
- 2 tablespoons vegetable oil
- 125ml warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 cloves garlic, minced
- 2 tablespoons melted butter
Method
Method
Butter Chicken
- In a large bowl, combine the chicken pieces, plain yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and a pinch of salt. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the marinated chicken pieces and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the finely chopped onion and cook for 5 minutes until translucent. Add the minced garlic and ginger, and cook for another 2 minutes until fragrant.
- Stir in the canned tomato puree, bring to a simmer, and let cook for 10 minutes until the sauce thickens.
- Reduce the heat to low, add the double cream and unsalted butter, and stir until the butter is melted and the sauce is smooth. Add the cooked chicken back into the pan and simmer for an additional 10-15 minutes, allowing the flavors to meld together. Season with salt to taste.
- Garnish with fresh coriander before serving.
Garlic Naan
- In a large mixing bowl, combine the plain flour, plain yogurt, vegetable oil, warm water, sugar, salt, and baking powder. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 1 hour.
- Preheat a skillet or cast-iron pan over medium-high heat.
- Divide the dough into 6 equal portions. Roll out each portion into a rough oval shape about 0.5 cm thick.
- Brush the rolled-out dough with melted butter and sprinkle with minced garlic.
- Place the dough in the hot skillet, garlic side down. Cook for 1-2 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Remove from the skillet and brush with additional melted butter if desired. Repeat with the remaining dough portions.
Serve the creamy butter chicken with the warm garlic naan.
