Creamy Butter Chicken with Homemade Garlic Naan
Easy Butter Chicken that comes together in 30 minutes! It is not your most authentic butter chicken, but is perfect for when you are running short on ingredients and time!
Ingredients
For the Butter Chicken
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 1/2 tsp cumin
- 1 1/2 tbsp cayenne pepper or red chili powder
- 3 cloves garlic crushed
- 1/2 tbsp turmeric
- 1/4 cup plain greek yogurt
- 2 tsp salt
- 1 tsp ground coriander
- 1 tsp ginger powder
- 1 tsp garam masala
- 1/4 cup tomato paste
- 3/4 cup crushed tomatoes
- 1 tsp minced onion
- 3 tbsp butter
- 1 cup heavy cream
For the Garlic Naan (makes about 8)
- 1 1/2 cups plain greek yogurt plus 3/4 tbsp for later
- 2 1/2 cups self-rising flour
- pinch of salt optional
For the Garlic Butter Sauce (for naan)
- 1 tsp garlic powder
- 2 tbsp butter
- pinch of salt
Instructions
For the Butter Chicken
- Combine all of your seasonings with the cubed chicken thighs and let marinate for 15 minutes or leave it in the fridge the day before. (While waiting on his, start the homemade naan dough, see below “For the Garlic Naan“).
- Heat 2 tablespoons of oil on a large skillet and cook your thighs until they are 75% cooked. They will finish cooking when we let the sauce simmer. Remove the chicken from the heat and set aside. (You could choose to just cook the chicken in the sauce instead of precooking if you are short on time. You would just add it to the sauce with a cup of water and let it cook on medium-low, covered, for about 12-15 minutes).
- In the same pan melt your butter and cook down the tomato paste. This will help remove most of the acidity in the sauce. Once it is bright red, add your crushed tomatoes and minced dried onion. Once that is combined add 1-2 teaspoons of sugar to balance the acidity of the tomatoes.
- Add your heavy cream and stir the sauce on low heat. Let it simmer while you cook the naan bread.
- Once finished, add more salt, cumin, and chili/cayenne to taste. Garnish with your choice of herbs and enjoy with the garlic naan!
For the Garlic Naan (makes about 8)
- Combine the flour, salt, and 1 1/2 cups of the yogurt in a large bowl.
- Mix with your hands until a dough forms. Add the extra 3/4 tablespoon of yogurt if the dough is too dry. The end result shouldn’t be too dry or too sticky.
- Dust some flour on your working surface. Divide the dough into 8 even-shaped balls and roll flat using a rolling-pin, sprinkling flour as needed. You want these to be pretty thin but not so thin where you can see through them. Naan should be irregularly shaped, not a perfect circle!
- Heat up some butter in your pan and cook your naan for about 3 minutes, then flip and cook for another two minutes. Once removed from the heat, brush some of the garlic butter mixture on each naan and enjoy with the butter chicken!
For the Garlic Butter Sauce
- Melt the butter then add garlic powder (or fresh garlic crushed) to the butter. Add parsley for color and garnish. Brush on top of the naan bread.