Butter Chicken with Garlic Naan

Step-by-Step Recipe

Part 1: Marinating and Cooking the Butter Chicken

1. Marinate the Chicken: In a large bowl, combine 2 pounds (900g) boneless chicken pieces with ½ cup plain yogurt, 1 tbsp lemon juice, 2 tbsp ginger-garlic paste, 1 tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp garam masala, and salt to taste. Mix thoroughly, cover, and refrigerate for at least 2 hours (overnight for best results).
2. Cook the Chicken: Preheat oven to 400°F (200°C). Place marinated chicken on a baking sheet and roast for 20–25 minutes until lightly charred and cooked through. Alternatively, grill or pan-sear for a smoky flavor. Set aside.
3. Prepare the Sauce: In a heavy-bottomed pan, melt 4 tbsp butter over medium heat. Add 1 chopped onion and sauté until golden (about 8–10 minutes). Stir in 2 tbsp ginger-garlic paste and cook for 1 minute. Add 2 cups tomato puree or crushed tomatoes and simmer for 15–20 minutes until oil separates.
4. Spice It Up: Stir in 1 tsp garam masala, ½ tsp red chili powder, ½ tsp cumin powder, and 1 tsp sugar. Cook for another 2 minutes.
5. Blend the Sauce: Use an immersion blender or transfer to a countertop blender to purée until smooth. Return to the pan.
6. Add Cream and Chicken: Stir in ½ cup heavy cream and the roasted chicken pieces. Simmer gently for 10–15 minutes to allow flavors to meld. Do not boil vigorously after adding cream.
7. Finish with Kasuri Methi: Crush 1–2 tbsp dried fenugreek leaves between your palms and stir into the curry. Adjust salt and sweetness if needed. Garnish with fresh cilantro and a swirl of cream.

Part 2: Making Garlic Naan from Scratch

1. Bloom the Yeast: In a small bowl, mix 1 packet (2¼ tsp) active dry yeast with 1 tsp sugar and ¼ cup warm milk (110°F/43°C). Let sit for 5–10 minutes until frothy.
2. Make the Dough: In a large mixing bowl, combine 3 cups all-purpose flour, 1 tsp sugar, and 1 tsp salt. Add the activated yeast mixture and ¼ cup plain yogurt. Knead into a soft, smooth dough (add more flour or milk as needed). Drizzle with 1 tbsp oil to prevent drying.
3. Rise the Dough: Cover with a damp cloth and let rise in a warm place for 1–2 hours until doubled in size.
4. Divide and Roll: Punch down the dough and divide into 8 equal balls. Roll each into an oval or teardrop shape about ¼ inch thick. Use a fork to prick once or twice to prevent excessive puffing.
5. Cook the Naan: Heat a cast-iron skillet or griddle over high heat. Place a rolled naan on the hot surface and cook for 1–2 minutes until bubbles form and the bottom develops golden-brown spots. Flip and cook the other side. For extra authenticity, briefly hold the naan over an open flame using tongs to create charred patches.
6. Garlic Butter Finish: Melt 4 tbsp butter with 4 minced garlic cloves and a pinch of salt. Brush generously over freshly cooked naan. Optionally sprinkle with chopped parsley or cilantro.

Tips for Perfect Butter Chicken and Garlic Naan

• Use full-fat dairy: Low-fat yogurt or cream will result in a thinner sauce and less creamy texture.
• Don’t skip the kasuri methi: This ingredient is non-negotiable for authentic flavor—it adds a subtle bitterness that balances the richness.
• Char the chicken properly: Whether roasting, grilling, or pan-frying, getting a light char enhances the overall depth of flavor.
• Simmer the sauce slowly: Rushing this step leads to raw tomato taste. Let it reduce properly until the oil begins to separate.
• Roll naan evenly: Too thick = doughy; too thin = crisp like a cracker. Aim for uniform thickness.
• Keep cooked naan warm: Stack them on a plate and cover with a clean kitchen towel to retain softness.
• Double the garlic butter: You’ll want extra for dipping!

Variations and Customizations

This recipe is highly adaptable to different dietary preferences and flavor profiles:

• Creamier Version: Add 2–3 tbsp cashew paste or almond butter to the sauce for extra richness and body.
• Dairy-Free Butter Chicken: Substitute yogurt with coconut yogurt, butter with vegan butter, and cream with coconut cream. Use nutritional yeast instead of kasuri methi if unavailable.
• Gluten-Free Naan: Replace all-purpose flour with a gluten-free blend containing xanthan gum, though texture may vary.
• Extra Spicy: Increase red chili powder or add finely chopped green chilies to the sauce.
• Paneer Butter Masala: Swap chicken with paneer cubes for a vegetarian twist.
• Smoky Flavor (Dum Style): After assembling the curry, place a heated piece of charcoal in a small metal bowl inside the pot, drizzle with ghee, and cover for 5 minutes to infuse a smoky aroma.
• Herb Variations: Try rosemary or oregano-infused naan for a fusion touch—or even pesto-swirled naan for gourmet flair.
• Sweet Twist: Add a few raisins or diced mango to the butter chicken for a sweet-savory profile inspired by royal Mughlai cuisine.

Health Considerations and Nutritional Value

While undeniably delicious, Butter Chicken and Garlic Naan are rich dishes best enjoyed in moderation. However, they can be adapted for healthier eating:

Nutritional Overview (per serving, approx. 1 cup butter chicken + 1 naan):

• Calories: ~650–750 kcal
• Protein: ~30–35g (from chicken and dairy)
• Fat: ~35–40g (mostly saturated from butter and cream)
• Carbohydrates: ~50–60g (primarily from naan and natural sugars)
• Fiber: ~3–4g
• Sodium: ~800–1000mg (can be reduced by limiting added salt)

Health Tips:

• Reduce Fat: Use low-fat yogurt, substitute half the cream with whole milk, and limit butter to 2–3 tbsp.
• Lower Carbs: Serve butter chicken over cauliflower rice or quinoa instead of naan.
• Boost Fiber: Add spinach or peas to the curry for added nutrients and fiber.
• Heart Health: Opt for olive oil instead of butter where possible, and use grass-fed dairy products for better fatty acid profiles.
• Diabetic-Friendly: Minimize sugar in the sauce, monitor portion sizes, and pair with fiber-rich sides.
• High-Protein Option: Increase chicken quantity and serve with Greek yogurt raita for balanced macros.

Full Ingredients List

Butter Chicken (Serves 4–6):

• 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
• ½ cup plain full-fat yogurt
• 1 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chili powder (or ½ tsp paprika + ½ tsp cayenne)
• 1 tsp garam masala
• Salt to taste
• 4 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 cups tomato puree or crushed tomatoes
• ½ cup heavy cream
• 1 tsp sugar or honey
• 1–2 tbsp crushed kasuri methi (dried fenugreek leaves)
• Fresh cilantro, chopped (for garnish)

Garlic Naan (Makes 8 pieces):

• 3 cups all-purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 1 tsp sugar
• 1 tsp salt
• ¼ cup warm milk (110°F/43°C)
• ¼ cup plain yogurt
• 1 tbsp vegetable oil (plus more for bowl)
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• Chopped parsley or cilantro (optional)

Directions

For Butter Chicken:

1. In a large bowl, mix chicken with yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, and salt. Marinate for 2–24 hours.
2. Preheat oven to 400°F (200°C). Arrange chicken on a baking tray and roast for 20–25 minutes until cooked and slightly charred. Remove and set aside.
3. In a deep pan, melt butter over medium heat. Sauté onions until golden brown (~10 mins).
4. Add ginger-garlic paste; sauté 1 minute. Stir in tomato puree and cook for 15–20 minutes, stirring occasionally, until oil separates.
5. Add garam masala, chili powder, cumin, and sugar. Cook 2 minutes. Blend into a smooth sauce using an immersion blender.
6. Return sauce to heat. Stir in cream and roasted chicken. Simmer 10–15 minutes on low heat.
7. Crush kasuri methi and stir in. Adjust seasoning. Garnish with cilantro and a swirl of cream.

For Garlic Naan:

1. Dissolve yeast and sugar in warm milk. Wait 5–10 minutes until foamy.
2. Mix flour, sugar, and salt in a bowl. Add yeast mixture and yogurt. Knead into a soft dough. Coat with oil, cover, and let rise 1–2 hours.
3. Punch down dough and divide into 8 balls. Roll each into an oval, ~¼-inch thick.
4. Heat a skillet over high heat. Cook each naan 1–2 minutes per side until puffed and spotted. Briefly expose to open flame for char if desired.
5. Melt butter with minced garlic. Brush generously over hot naan. Sprinkle with herbs if using.
6. Serve immediately with warm butter chicken.

Frequently Asked Questions (FAQ)

Q: Can I make Butter Chicken without a tandoor or oven?
A: Absolutely! You can pan-sear the marinated chicken in a skillet until fully cooked and slightly charred. The key is achieving browning for flavor.

Q: How do I store leftovers?
A: Store butter chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove to avoid curdling the cream. Naan is best eaten fresh but can be reheated in a toaster or oven.

Q: Why is my sauce too acidic?
A: Tomatoes can vary in tartness. Balance with a little more sugar, cream, or a pinch of baking soda (¼ tsp) to neutralize acidity.

Q: Can I use store-bought naan?
A: Yes! Warm store-bought naan and brush with homemade garlic butter for a quick alternative.

Q: Is Butter Chicken very spicy?
A: Not necessarily. Traditional butter chicken is mildly spiced. Adjust chili levels to taste. Most of the heat comes from added chili powder, which can be reduced or omitted.

Q: What can I serve with Butter Chicken and Naan?
A: Pair with cucumber raita, pickled onions, basmati rice, or a fresh kachumber salad (cucumber, tomato, onion, lemon). Mango chutney also makes a delightful condiment.

Q: Can I make naan without yeast?
A: Yes—try “instant” or “quick naan” using baking powder as a leavening agent. Texture will be softer and less chewy, but still delicious.

Summary

Butter Chicken with Garlic Naan is a harmonious blend of creamy, spiced curry and soft, aromatic flatbread that defines comfort in Indian cuisine. With its rich history, customizable ingredients, and soul-warming flavors, this dish brings the essence of Indian hospitality to your table—one delicious bite at a time.