Description

A decadent Mughlai-style butter chicken featuring tender chicken simmered in a creamy, spiced tomato sauce, served with fragrant basmati rice and soft, buttery naan bread. Perfect for a luxurious dinner.

Ingredients

Scale

For the Butter Chicken:
500g boneless chicken thighs, cut into bite-sized pieces
2 tbsp butter
1 large onion, finely chopped
2 tsp ginger-garlic paste
1 tsp cumin seeds
1 tsp garam masala
1 tsp turmeric powder
1 tsp red chili powder
1 cup tomato puree
1/2 cup heavy cream
1/4 cup cashew paste
1 tbsp dried fenugreek leaves (kasuri methi)
Salt to taste
Fresh coriander leaves for garnish
For the Basmati Rice:
1 cup basmati rice, soaked 30 minutes and drained
2 cups water
1 tbsp ghee
1 bay leaf
1 cinnamon stick
2 green cardamom pods
Salt to taste
For the Naan Bread:
2 cups all-purpose flour
1 tsp active dry yeast
1 tsp sugar
1/2 tsp salt
3/4 cup warm water
2 tbsp yogurt
2 tbsp melted butter for brushing

Instructions

For the Butter Chicken:
1. Marinate chicken pieces with a pinch of salt and set aside for 15 minutes.
2. In a large pan, melt butter over medium heat. Add cumin seeds and let them sizzle.
3. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for 1 minute.
4. Add garam masala, turmeric, and red chili powder. Stir well.
5. Pour in tomato puree and cook until the mixture thickens and oil separates, about 5 minutes.
6. Add chicken pieces and cook until browned on all sides, about 7-8 minutes.
7. Reduce heat to low, add heavy cream and cashew paste, stirring constantly.
8. Crush dried fenugreek leaves between your palms and add to the sauce. Simmer for 5-7 minutes until chicken is cooked through and sauce is rich and creamy.
9. Season with salt. Garnish with fresh coriander leaves.
For the Basmati Rice:
10. In a pot, heat ghee over medium heat. Add bay leaf, cinnamon stick, and cardamom pods. Sauté for 30 seconds.
11. Add drained basmati rice and stir gently for 2 minutes.
12. Add water and salt. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes until rice is fluffy and water absorbed.
13. Remove from heat and let it rest covered for 5 minutes. Fluff with a fork.
For the Naan Bread:
14. In a bowl, mix yeast, sugar, and warm water. Let stand for 5 minutes until frothy.
15. In a large bowl, combine flour and salt. Add yeast mixture and yogurt. Knead into a smooth dough, adding water if needed.
16. Cover dough with a damp cloth and let rise in a warm place for 1 hour until doubled.
17. Punch down the dough and divide into 4 equal balls. Roll each ball into an oval or teardrop shape on a lightly floured surface.
18. Heat a large skillet or tawa over high heat. Place a naan on the skillet and cook until bubbles form on surface, about 1-2 minutes.
19. Flip and cook the other side until golden brown spots appear. Brush with melted butter.
20. Repeat for remaining naans. Serve warm alongside butter chicken and rice.

Notes

Cashew paste can be substituted with almond paste or a spoonful of tahini. For a dairy-free version, use coconut cream and vegan butter. The naan dough can be made ahead and refrigerated overnight; bring to room temperature before shaping and cooking.

Prep Time: 40 minutes
Cook Time: 45 minutes
Method: Main Course
Cuisine: Indian

Nutrition

Calories: 680 kcal
Sugar: 8 g
Fat: 32 g
Carbohydrates: 55 g
Protein: 35 g