Butter Chicken with Naan
Equipment
- Large Pan
- Rolling Pin
- Tawa or Griddle
Ingredients
Butter Chicken
- 500 g chicken breast cut into bite-sized pieces
- 1 cup yogurt for marination
- 1 tbsp ginger garlic paste
- 1 tsp garam masala
- 1 tsp turmeric powder
- 2 tbsp butter
- 1 cup tomato purée
- 1 cup heavy cream
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tbsp kasuri methi dried fenugreek leaves
- to taste salt
Naan
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1/4 cup warm water
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter for brushing
Instructions
- For the Butter Chicken: Marinate the chicken with yogurt, ginger garlic paste, garam masala, turmeric, and salt for 30 minutes.
- Heat butter in a large pan. Add the marinated chicken and cook until browned on all sides.
- Add tomato purée, cumin, and chili powder. Cook for 10 minutes until the sauce thickens.
- Stir in heavy cream and kasuri methi. Simmer for another 5 minutes. Adjust salt to taste.
- For the Naan: Mix flour, baking powder, salt, sugar, yogurt, and warm water to form a dough. Let it rest for 20 minutes.
- Divide the dough into small balls, roll them out using a rolling pin.
- Cook the naan on a hot tawa or griddle until bubbles form. Flip and cook the other side. Brush with butter.
Notes
Nutrition
Butter Chicken with Naan
A bit about this recipe
Butter Chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s at the famous restaurant Moti Mahal. The dish was created by accident when leftover tandoori chicken was simmered in a rich tomato-based sauce, combined with butter and cream to create a silky, flavorful dish. Its mild spice and creamy texture quickly gained popularity, becoming a staple in Indian cuisine.
The Classic Recipe
The traditional recipe for butter chicken starts with marinating chicken in a mixture of yogurt, garlic, ginger, and spices like garam masala, cumin, and turmeric. The chicken is then cooked, often in a tandoor oven, before being simmered in a creamy sauce made from tomatoes, butter, cream, and additional spices. The result is a rich, mildly spiced dish with a velvety texture.
Naan: The Perfect Pairing
Naan, a soft, leavened flatbread, is the perfect companion for butter chicken. Originating from Persia and adopted by Indian cuisine, naan is traditionally cooked in a tandoor oven, resulting in a soft interior and slightly charred, crispy exterior. Its neutral flavor makes it ideal for scooping up the rich butter chicken sauce.
Global Popularity
Butter chicken has gained international fame, becoming a favorite in Indian restaurants worldwide. Its balance of creaminess and spice, combined with the tender chicken, makes it an approachable dish for many. Similarly, naan has become a beloved bread option, especially when served fresh from the oven, perfect for soaking up sauces.
Modern Variations
While the classic butter chicken recipe remains a favorite, modern versions may incorporate healthier options like coconut milk instead of cream or add ingredients like cashews or almonds for extra texture. Naan also comes in various flavors, such as garlic naan or stuffed naan, adding a twist to the traditional pairing.
A Comfort Food Favorite
Together, butter chicken and naan represent the perfect blend of rich flavors and textures. The creaminess of the butter chicken, combined with the soft, warm naan, makes this duo a go-to comfort meal enjoyed by people all over the world.
Butter Chicken with Naan
Equipment
- Large Pan
- Rolling Pin
- Tawa or Griddle
Ingredients
Butter Chicken
- 500 g chicken breast cut into bite-sized pieces
- 1 cup yogurt for marination
- 1 tbsp ginger garlic paste
- 1 tsp garam masala
- 1 tsp turmeric powder
- 2 tbsp butter
- 1 cup tomato purée
- 1 cup heavy cream
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tbsp kasuri methi dried fenugreek leaves
- to taste salt
Naan
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1/4 cup warm water
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter for brushing
Instructions
- For the Butter Chicken: Marinate the chicken with yogurt, ginger garlic paste, garam masala, turmeric, and salt for 30 minutes.
- Heat butter in a large pan. Add the marinated chicken and cook until browned on all sides.
- Add tomato purée, cumin, and chili powder. Cook for 10 minutes until the sauce thickens.
- Stir in heavy cream and kasuri methi. Simmer for another 5 minutes. Adjust salt to taste.
- For the Naan: Mix flour, baking powder, salt, sugar, yogurt, and warm water to form a dough. Let it rest for 20 minutes.
- Divide the dough into small balls, roll them out using a rolling pin.
- Cook the naan on a hot tawa or griddle until bubbles form. Flip and cook the other side. Brush with butter.
Notes
Nutrition
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