Description
This rich and creamy butter chicken is packed with bold spices and served with soft, fluffy naan. A comforting and flavorful Indian dish perfect for any night of the week!
Ingredients
Units
Scale
For the Chicken:
- 1.5 lbs boneless chicken, cubed
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp salt
For the Sauce:
- 2 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp paprika
- 1 can (14 oz) tomato puree
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken in yogurt, lemon juice, and spices for at least 30 minutes.
- Heat butter in a pan, cook onions until soft, then add garlic and ginger. Stir in spices and cook for 1 minute.
- Add tomato puree and simmer for 10 minutes.
- In another pan, cook the marinated chicken until golden brown. Add it to the sauce.
- Stir in heavy cream and simmer for 5 more minutes. Garnish with cilantro.
- For naan, mix flour, yogurt, baking powder, and salt. Knead into a dough, divide into balls, roll out, and cook on a hot skillet for 2 minutes per side. Brush with butter and serve.
Notes
- Use coconut milk instead of heavy cream for a dairy-free option.
- Serve with rice if preferred.
