Butter Chicken with Naans
Ingredients
- 500g (1.1 lbs) boneless chicken breasts or thighs, cut into bite-sized pieces
- 200g (1 cup) plain yogurt
- 20ml (1.5 tbsp) lemon juice
- 15g (1 tbsp) ginger-garlic paste
- 10g (2 tsp) garam masala
- 10g (2 tsp) ground coriander
- 5g (1 tsp) red chili powder
- 5g (1 tsp) turmeric powder
- Salt to taste
- 50g (1/4 cup) unsalted butter
- 200ml (1 cup) heavy cream
- 240g (1 cup) tomato puree
- Fresh cilantro for garnish
For Naans:
- 500g (4 cups) all-purpose flour
- 5g (1 tsp) active dry yeast
- 10g (2 tsp) sugar
- 5g (1 tsp) salt
- 15ml (1 tbsp) olive oil
- 240ml (1 cup) warm water (about 38°C / 100°F)
- 60g (1/4 cup) plain yogurt
- 30g (2 tbsp) melted butter for brushing
Instructions
Step 1: Marinate the Chicken
In a medium bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, ground coriander, red chili powder, turmeric powder, and salt. Add the chicken pieces, ensuring they are evenly coated. Cover and let marinate in the refrigerator for at least 1 hour, preferably overnight.
Step 2: Prepare the Butter Chicken
Heat butter in a large skillet or Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides, about 10-12 minutes. Remove the chicken and set aside. In the same skillet, add tomato puree, more garam masala if desired, and salt. Let it cook down for 10 minutes, until the sauce thickens. Stir in the heavy cream, then return the chicken to the skillet, cooking on low heat for an additional 10-15 minutes. Garnish with fresh cilantro before serving.
Step 3: Prepare the Naan Dough
In a large mixing bowl, dissolve sugar and yeast in warm water. Let it sit until frothy, about 10 minutes. Mix in flour, salt, olive oil, and yogurt. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise until doubled in size, approximately 1 hour.
Step 4: Shape and Cook the Naans
Preheat a tawa or heavy skillet over medium-high heat. Divide the dough into 8 portions and roll each into an oval shape about 0.5 cm thick. Cook each naan on the tawa until blistered and golden brown, about 2-3 minutes per side. Brush with melted butter while still warm.
Conclusion
Thanks for joining us in making Butter Chicken with Naans, a culinary masterpiece that showcases the depth of Indian cuisine. With its aromatic spices and indulgent, creamy texture, this dish is bound to become a staple in your household’s meal roster. The pairing of Butter Chicken with freshly made Naan creates an irresistible symphony of flavors and textures that will leave your taste buds in a state of perpetual bliss. Share this feast with family and friends, and revel in the glory of your homemade delicacy. Bon Appétit!
