Creamy Butter Chicken with Garlic Naan

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 0.5 cup plain yogurt (For the chicken marinade)
• 1 tbsp lemon juice (For the marinade)
• 4 cloves garlic (Minced; 2 cloves for the marinade and 2 for the sauce)
• 1 tbsp fresh ginger (Grated)
• 2 tsp garam masala (Divided between marinade and sauce)
• 1 tsp ground cumin (For the marinade)
• 1 tsp paprika (For color and mild flavor)
• salt (To taste, divided between marinade and sauce)
• 3 tbsp butter (Divided; use unsalted or adjust salt)
• 1 yellow onion (Finely chopped)
• 1.5 cup crushed tomatoes (Plain crushed tomatoes)
• 0.75 cup heavy cream (Add more or less to adjust richness)
• 0.5 cup water (For loosening the sauce as needed)
• 1 tsp dried fenugreek leaves (Kasuri methi, crushed between your fingers)
• 2 tbsp fresh cilantro (Chopped, for garnish)
• 3 cup all-purpose flour (For the naan dough)
• 0.75 cup warm water (Use lukewarm, not hot)
• 0.25 cup plain yogurt (For the naan dough)
• 2 tbsp vegetable oil (For the naan dough and cooking)
• 1 tsp baking powder (For the naan dough)
• 1 tsp sugar (For the naan dough)
• 3 cloves garlic (Finely minced, for the naan topping)
• 2 tbsp butter (Melted, for brushing the naan)
• 1 tbsp fresh cilantro (Chopped, for the naan topping)

Steps

1. 1

   Combine the chicken, yogurt, lemon juice, 2 minced garlic cloves, grated ginger, 1 teaspoon garam masala, cumin, paprika, and salt in a bowl. Coat the chicken thoroughly, cover, and refrigerate for at least 30 minutes; several hours will give better flavor.

2. 2

   While the chicken marinates, make the naan dough. Stir together the flour, warm water, yogurt, 1 tablespoon oil, baking powder, sugar, and a pinch of salt until a shaggy dough forms.

3. 3

   Knead the naan dough on a lightly floured surface for 5–7 minutes, until smooth and elastic. Cover and let it rest for at least 20 minutes.

4. 4

   Melt 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary, and cook until browned and nearly cooked through, about 5–7 minutes. Transfer the chicken to a plate.

5. 5

   Reduce the heat to medium and add the remaining 2 tablespoons butter. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

6. 6

   Add the remaining minced garlic and cook for about 30 seconds, just until fragrant; do not let it brown.

7. 7

   Add the crushed tomatoes, remaining 1 teaspoon garam masala, and a pinch of salt. Simmer uncovered for 10–12 minutes, stirring occasionally, until the tomatoes darken slightly and the sauce thickens.

8. 8

   Blend the tomato mixture with an immersion blender until smooth, or carefully blend it in a countertop blender and return it to the pan.

9. 9

   Return the chicken and any accumulated juices to the sauce. Add the water, bring the mixture to a gentle simmer, and cook for 8–10 minutes, until the chicken reaches 165°F / 74°C internally and the sauce coats the pieces.

10. 10

    Stir in the heavy cream and crushed dried fenugreek leaves. Warm gently for 2–3 minutes without boiling, then taste and adjust the salt.

11. 11

    Divide the rested naan dough into 6 equal portions. Roll each portion into a thin oval, roughly ⅛ inch thick, and sprinkle or press minced garlic and chopped cilantro onto one side.

12. 12

    Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot. Cook each naan garlic-side down for 1–2 minutes, until bubbles form and the underside is browned in spots. Flip and cook the other side for another 1–2 minutes.

13. 13

    Brush the hot naan with melted garlic butter and keep the cooked breads covered with a clean towel so they remain soft.

14. 14

    Garnish the butter chicken with chopped cilantro and serve immediately with the warm garlic naan.

Notes

The supplied Instagram description names the dish but says the full recipe is elsewhere on the creator's feed; no quantities or steps were visible in the source. The recipe above is therefore a standard reconstruction rather than a verbatim extraction. Serve with basmati rice if desired. Refrigerate leftovers in a sealed container for up to 3 days and reheat gently, adding a splash of water or cream if the sauce thickens.

Nutrition per serving

• main
• South Asian
• Indian-inspired
• chicken
• creamy
• skillet
• naan
• family meal