Description
A rich and creamy butter chicken dish served with aromatic basmati rice and golden, buttery garlic naan. This restaurant-style recipe is perfect for a special dinner at home.
Ingredients
Scale
- For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- Salt to taste
- For the Butter Chicken Sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground fenugreek (optional)
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro for garnish
- For the Fragrant Rice:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon butter
- 1/2 teaspoon salt
- 2 green cardamom pods
- 1 cinnamon stick
- For the Golden Garlic Naan:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 cup warm milk
- 1/4 cup plain yogurt
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- For the Chicken Marinade:
- In a large bowl, combine yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, preferably overnight.
- For the Fragrant Rice:
- Rinse basmati rice under cold water until water runs clear. In a medium saucepan, combine rice, water, butter, salt, cardamom pods, and cinnamon stick. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and discard cardamom and cinnamon.
- For the Golden Garlic Naan:
- In a large bowl, whisk together flour, salt, sugar, and baking powder. Add warm milk, yogurt, and 1 tablespoon melted butter; mix until a soft dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour. Divide dough into 6 equal balls. Roll each ball into an oval or tear shape. In a small bowl, combine remaining 1 tablespoon melted butter and minced garlic. Brush one side of each naan. Cook naan in a hot, dry skillet or tawa over medium-high heat for 2-3 minutes per side, until browned and puffed. Brush with garlic butter again and sprinkle with cilantro if desired.
- For the Butter Chicken Sauce:
- In a large skillet or Dutch oven, heat butter and oil over medium heat. Add onion and cook until golden, about 8 minutes. Add garlic and ginger; cook 1 minute more. Stir in crushed tomatoes, tomato paste, garam masala, fenugreek (if using), and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally. Use an immersion blender to puree the sauce until smooth (or let cool slightly and blend in a blender). Return to heat, stir in heavy cream, and add the marinated chicken (discard excess marinade). Cook over medium heat for 15-20 minutes until chicken is cooked through and sauce thickens. Season with salt to taste.
- To Serve:
- Spoon butter chicken over a bed of fragrant rice. Serve with warm garlic naan on the side. Garnish with fresh cilantro.
Notes
For best flavor, marinate the chicken overnight. You can adjust the spice level by increasing or decreasing the chili powder. If fenugreek is not available, it can be omitted. The naan can be made ahead and reheated in a hot oven.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 520
- Sugar: 12g
- Fat: 32g
- Carbohydrates: 45g
- Protein: 28g