Butter Chicken with Garlic Butter Naan

Ingredients

• 2 tbsp Greek yogurt (For the marinade)
• 1 tbsp Garam masala (For the marinade)
• 1 tbsp Turmeric (For the marinade)
• 1 tsp Salt (For the marinade)
• 1 tsp Chili powder (For the marinade)
• 1 tbsp Ginger and garlic paste (For the marinade)
• 2 Red onions (Finely diced)
• 1 can Chopped tomatoes (Can size not specified)
• Water (Three-quarters of the chopped-tomato can; amount depends on can size)
• 2 tbsp Garam masala (For the sauce)
• 1 tbsp Turmeric (For the sauce)
• 0.75 tbsp Chili powder (For the sauce)
• 0.75 tbsp Salt (For the sauce)
• 1 tsp Fenugreek (For the sauce)
• 1 tsp Brown sugar (For the sauce)
• 150 ml Double cream (Heavy whipping cream)
• 2 tbsp Butter (For the sauce)
• 10 Chicken thighs (Chopped; edible weight estimated at approximately 1.2 kg total)
• Fresh coriander (Chopped, for garnishing)
• Naan bread (Amount not specified; use supermarket naan bread)
• 2 tbsp Butter (Melted, for the garlic butter naan)
• 3 Garlic (Finely chopped, for the garlic butter naan)
• 1 tsp Fenugreek (For the garlic butter naan)

Steps

1. 1

   Marinate the chopped chicken thighs with the Greek yogurt, garam masala, turmeric, salt, chili powder, and ginger-and-garlic paste. Leave to marinate for at least 30 minutes, or preferably overnight.

2. 2

   Place the marinated chicken on a baking tray and grill at 210°C for 25 minutes, until cooked through.

3. 3

   Fry the finely diced red onions until golden brown.

4. 4

   Add the chopped tomatoes to the onions.

5. 5

   Add water equal to three-quarters of the tomato can and mix until well incorporated.

6. 6

   Add the sauce garam masala, turmeric, chili powder, salt, fenugreek, and brown sugar. Cook for a further 10 minutes over low heat.

7. 7

   Allow the sauce to cool, then blend it until smooth.

8. 8

   Return the blended sauce to the pan and add the cooked chicken thighs. Mix well.

9. 9

   Add the double cream and butter, then finish with chopped fresh coriander. Cook for a further 10 minutes over low heat.

10. 10

    For the garlic butter naan, melt the butter and combine it with the finely chopped garlic and fenugreek. The source lists supermarket naan bread but does not provide a separate heating or brushing instruction.

11. 11

    Serve the butter chicken with the garlic butter naan.

Notes

The recipe states a minimum marinating time of 30 minutes, with overnight marination preferred. The quantity of water is specified relative to the tomato can, whose size is not given. The source does not specify a separate cooking method or timing for heating the naan.

Nutrition per serving

• main
• South Asian
• butter chicken
• chicken
• comfort food
• make-ahead marinade
• naan