Indian Spice Bliss: Creamy Butter Chicken with Garlic Naan

Indian Spice Bliss: Creamy Butter Chicken with Garlic Naan

Hello, fellow home chefs! Today, I’m excited to share a recipe that has quickly become a staple in the Craig household. Not only is this dish filled with flavors that will transport you right to the heart of India, but it also brings a sense of warmth and comfort perfect for family dinners. We’re talking about the ever-delectable Creamy Butter Chicken with Garlic Naan.

If you have children like Edward (4), Alexander (3), Barnaby (1), and little Phillipa (0), you’ll know that pleasing everyone at the dinner table can be quite the challenge. But this recipe is a game-changer. The creamy, richly spiced butter chicken paired with soft, garlicky naan bread hits the perfect balance between sophistication and family-friendliness. Even our pickiest eater, Alexander, can’t resist dipping his naan into the luscious sauce!

The Allure of Butter Chicken

Butter chicken, or “murgh makhani,” is a culinary gem that originates from the culinary streets of Delhi. It combines a variety of spices with tender, marinated chicken, simmered in a creamy tomato sauce. The result is a dish that is both aromatic and indulgent, perfect for a cozy night in.

What makes this dish even better is the garlic naan. There’s something profoundly satisfying about warm, freshly cooked naan bread with just the right hint of garlic. The naan acts as the perfect vehicle to scoop up every last drop of that rich, velvety sauce.

The Magic Is in the Preparation

Now, don’t be intimidated by the list of ingredients. While it may seem extensive, each component plays a crucial role in building the layers of flavor. Plus, the preparation process becomes quite therapeutic. I often find myself lost in the moment, savoring the scents of the spices as they bloom in the pan.

When we cook together as a family, and my boys are always eager to help mix spices and knead the dough for the naan. Barnaby sometimes sneaks a taste of the yogurt marinade too (don’t worry, it’s perfectly safe for toddlers). It’s such a joy watching them embrace the culinary arts, even at such a young age.

Tips for Success

To ensure your butter chicken turns out perfectly every time, here are a few tips:

• Marinate the Chicken: Don’t skimp on marinating time. Letting the chicken soak up the flavors for at least 2 hours (or overnight if you can) makes a world of difference.
• Sauté Onions Well: Cooking the onions until they’re golden brown adds a deep, sweet flavor to your dish.
• Use Heavy Cream: For that luscious, creamy texture, heavy cream is your best friend. If you’re looking for a lighter option, you could use half-and-half, but the result won’t be quite as indulgent.

Final Thoughts

So, next time you’re looking to spice up your dinner routine, give this Creamy Butter Chicken with Garlic Naan a try. It’s a dish that’s bound to impress your family and bring a touch of exotic warmth to your home. And don’t forget to share your kitchen adventures in the comments! I’d love to hear how your family enjoyed it.

Happy cooking!

Cheers, Al

Ingredients

Ingredients

For the Butter Chicken:

• 1 kg boneless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1 tsp ground cinnamon
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 400 g canned tomatoes, crushed
• 1 cup heavy cream
• 3 tbsp butter
• Salt to taste
• Fresh cilantro, chopped (for garnish)

For the Garlic Naan:

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 cup warm water
• 1/4 cup plain yogurt
• 1/4 cup melted butter
• 3 cloves garlic, minced
• 1 tsp salt
• 2 tbsp chopped fresh parsley (optional, for garnish)

Method

Method

For the Butter Chicken:

1. In a large bowl, combine the yogurt, lemon juice, ground cumin, garam masala, turmeric, ground coriander, ground paprika, and ground cinnamon. Add the chicken pieces and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. Add the minced garlic and grated ginger, and sauté for another 2-3 minutes until fragrant.
4. Add the marinated chicken pieces to the pan. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 10-12 minutes.
5. Reduce the heat to low and add the crushed tomatoes. Simmer for 10 minutes, stirring occasionally.
6. Stir in the heavy cream and butter until fully incorporated. Simmer for an additional 10 minutes, allowing the sauce to thicken. Season with salt to taste.
7. Garnish with chopped fresh cilantro before serving.

For the Garlic Naan:

1. In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 10 minutes until frothy.
2. In a large bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and yogurt. Mix to form a soft dough.
3. Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
4. Preheat a griddle or large skillet over medium-high heat.
5. Divide the dough into small balls (about 6-8). Roll each ball into a flat oval shape.
6. Brush each side of the dough with melted butter and sprinkle with minced garlic.
7. Cook each naan on the griddle for 2-3 minutes on each side until bubbly and golden brown.
8. If desired, garnish with chopped fresh parsley before serving.