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Author:
princessfrombabylon
TikTok
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Rich Butter Chicken with Homemade Garlic Naan
A classic Indian Butter Chicken recipe featuring succulent boneless chicken breast marinated and pan-fried, then simmered in a creamy, rich tomato-cashew sauce with fragrant spices. This recipe also includes instructions for making soft, fluffy homemade garlic naan to perfectly complement the curry.
#Butter Chicken
#Indian Curry
#Chicken Recipe
#Naan Bread
#Homemade Bread
#Comfort Food
#Spicy
#Creamy
#Dinner
Marinated chicken cooking
Recipe Information
30m
Prep Time
1h
Cook Time
1h 30m
Total Time
6
Servings
Medium
Indian
English
Nutrition (per serving)
650
Calories
45g
Protein
40g
Carbs
38g
Fat
Rich tomato and cashew sauce simmering
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Finished Butter Chicken in a bowl
Instructions
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- Marinate the chicken: In a bowl, combine cubed chicken breast with 2 tbsp ginger paste, 2 tbsp garlic paste, 1 tbsp red curry paste, and 2 tbsp red chilli powder. Mix well and let it marinate for at least 30 minutes, or longer in the fridge.35m
Preview35mPreviewMarinate the chicken: In a bowl, combine cubed chicken breast with 2 tbsp ginger paste, 2 tbsp garlic paste, 1 tbsp red curry paste, and 2 tbsp red chilli powder. Mix well and let it marinate for at least 30 minutes, or longer in the fridge. - Prepare naan dough: In a separate bowl, dissolve 1 tbsp yeast and 1 tbsp sugar in 1/2 cup warm water. Let it sit for 5-10 minutes until frothy. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup plain yogurt, and the yeast mixture. Knead into a soft dough. Add 2 tbsp melted butter and knead again until smooth. Cover and let rise in a warm place for 1 hour.1h 15m
Preview1h 15mPreviewPrepare naan dough: In a separate bowl, dissolve 1 tbsp yeast and 1 tbsp sugar in 1/2 cup warm water. Let it sit for 5-10 minutes until frothy. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup plain yogurt, and the yeast mixture. Knead into a soft dough. Add 2 tbsp melted butter and knead again until smooth. Cover and let rise in a warm place for 1 hour. - Pan-fry the chicken: Heat oil in a large pan over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides and cooked through. Remove chicken from the pan and set aside.10mPreview10mPreviewPan-fry the chicken: Heat oil in a large pan over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides and cooked through. Remove chicken from the pan and set aside.
- Prepare the sauce base: In the same pan (add more oil if needed), sauté 1 cup roughly cut onions until softened. Add 1 tbsp garlic paste and cook for another minute until fragrant. Add 1 can whole peeled tomatoes and 1 cup cashews. Cook for 5-7 minutes, then add 1 cup chicken stock. Simmer for 10 minutes to allow flavors to meld.20m
Preview20mPreviewPrepare the sauce base: In the same pan (add more oil if needed), sauté 1 cup roughly cut onions until softened. Add 1 tbsp garlic paste and cook for another minute until fragrant. Add 1 can whole peeled tomatoes and 1 cup cashews. Cook for 5-7 minutes, then add 1 cup chicken stock. Simmer for 10 minutes to allow flavors to meld. - Blend the sauce: Carefully transfer the sauce mixture to a blender and blend until completely smooth. Strain the sauce through a fine-mesh sieve back into the pan for an extra smooth texture, discarding any solids.8m
Preview8mPreviewBlend the sauce: Carefully transfer the sauce mixture to a blender and blend until completely smooth. Strain the sauce through a fine-mesh sieve back into the pan for an extra smooth texture, discarding any solids. - Finish the butter chicken: Return the smooth sauce to the pan over medium heat. Stir in 1 tsp garam masala, 4 tbsp sugar, 2 tbsp chilli powder, 5 tbsp butter, and 3 tbsp coconut milk/cream. Add the cooked chicken back to the sauce. Simmer for 10-15 minutes, allowing the flavors to deepen and the sauce to thicken slightly. Season with salt to taste.15m
Preview15mPreviewFinish the butter chicken: Return the smooth sauce to the pan over medium heat. Stir in 1 tsp garam masala, 4 tbsp sugar, 2 tbsp chilli powder, 5 tbsp butter, and 3 tbsp coconut milk/cream. Add the cooked chicken back to the sauce. Simmer for 10-15 minutes, allowing the flavors to deepen and the sauce to thicken slightly. Season with salt to taste. - Cook the naan: Once the naan dough has risen, punch it down and divide into equal portions. Roll each portion into an oval or round shape. Heat a cast-iron skillet or non-stick pan over high heat. Cook each naan for 1-2 minutes per side until puffed up and lightly browned. Mix 1 tbsp minced garlic with 1/2 tbsp chopped cilantro and brush over hot naan.15m
Preview15mPreviewCook the naan: Once the naan dough has risen, punch it down and divide into equal portions. Roll each portion into an oval or round shape. Heat a cast-iron skillet or non-stick pan over high heat. Cook each naan for 1-2 minutes per side until puffed up and lightly browned. Mix 1 tbsp minced garlic with 1/2 tbsp chopped cilantro and brush over hot naan. - Serve: Serve the hot butter chicken garnished with fresh cilantro, alongside the freshly made garlic naan. Enjoy!2m
Preview2mPreviewServe: Serve the hot butter chicken garnished with fresh cilantro, alongside the freshly made garlic naan. Enjoy!
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
