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Butter Chicken with Garlic Naan

Butter Chicken with Garlic Naan

This creamy Butter Chicken with garlic naan is the ultimate comfort food for cozy nights.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 28 minutes
Servings: 2
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade:
  • 500 g chicken breast diced
  • 150 g plain yogurt
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp garam masala
For the Sauce:
  • 3 tbsp butter
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 small piece of ginger grated
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 200 ml tomato purée
  • 150 ml heavy cream
For the Garlic Naan:
  • 250 g all-purpose flour
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp dry yeast
  • 2 tbsp plain yogurt
  • 2 tbsp oil
  • 100 ml warm water approx.
  • 2 cloves garlic minced
  • 1 tbsp butter for brushing
  • Fresh parsley or coriander optional

Method
 

Marinade
  1. In a bowl, combine:
    150 g plain yogurt
    2 tbsp lemon juice
    1 tsp salt, 1 tsp cumin, 1 tsp ground coriander, ½ tsp turmeric, 1 tsp garam masala
  2. Add 500 g diced chicken breast and mix well.
  3. Cover and refrigerate for at least 1 hour (or overnight).
Garlic Naan
  1. In a small bowl, stir together:
    120 ml warm water
    1 tsp sugar
    1 tsp dry yeast. Let it sit 5–10 minutes until foamy.
  2. In a large bowl, mix:
    250 g all-purpose flour
    ½ tsp salt
    Then add the yeast mixture, 2 tbsp yogurt, 1 tbsp oil and knead until smooth (about 5–7 min).
  3. Cover and let rise in a warm place for 1 hour.
  4. Meanwhile, mix for brushing:
    1 tbsp melted butter
    2 cloves grated garlic
    chopped parsley or coriander
  5. Once risen, divide dough into small balls and roll out each naan.
  6. Cook in a dry hot pan (1–2 min per side) until golden and bubbly.
  7. Brush with garlic butter while warm.
Butter Chicken Sauce
  1. Heat a large pan with a bit of oil or ghee over medium-high heat.
  2. Add the marinated chicken pieces (without all the marinade).
  3. Sear for 2–3 minutes per side until golden. The chicken doesn't need to be fully cooked yet.
  4. Remove the chicken from the pan and set aside.
  5. In the same pan, melt 3 tbsp butter. Add 1 finely chopped onion and sauté until golden.
  6. Stir in 2 minced garlic cloves and grated ginger (small piece), cook for 1–2 min.
  7. Add:
    1 tsp salt
    1 tsp cumin
    1 tsp ground coriander
    ½ tsp turmeric
    1 tsp garam masala and toast briefly.
  8. Pour in 200 ml tomato purée. Simmer for 10 min.
  9. Add the marinated chicken and cook until fully done (about 15-20 minutes)
  10. Stir in 150 ml heavy cream and let simmer 5 more minutes until creamy.

Notes

For extra richness, swirl in a bit of butter before serving the curry.
Naan dough can be made in advance and stored in the fridge for up to 24 hours.