Indian Butter Chicken with Naan

Here’s a flavorful recipe for Indian Butter Chicken with Naan:

Ingredients for Butter Chicken:

• For the chicken marinade:
  • 500g boneless chicken (cut into bite-sized pieces)
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
• For the sauce:
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 large tomatoes, pureed
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tbsp tomato paste (optional)
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1 tbsp sugar (optional)
  • Salt to taste
  • Fresh cilantro (coriander) for garnish

Ingredients for Naan:

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1/2 cup warm water
• 1/4 cup yogurt
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp melted butter (for brushing)
• Fresh cilantro or garlic (optional for flavoring naan)

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Instructions:

For the Butter Chicken:

1. Marinate the Chicken:
   • In a bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, and salt.
   • Add the chicken pieces and coat well. Marinate for at least 1 hour or overnight for the best flavor.
2. Cook the Chicken:
   • Heat 1 tbsp oil in a skillet or grill pan. Sear the marinated chicken pieces until lightly browned and cooked through. Set aside.
3. Prepare the Sauce:
   • In the same pan, melt the butter over medium heat. Add the chopped onions and sauté until golden brown.
   • Add minced garlic and grated ginger, and cook for another 1-2 minutes.
   • Stir in the pureed tomatoes and tomato paste (if using). Cook until the mixture thickens and the oil starts to separate from the sauce, about 10 minutes.
   • Add garam masala, cumin, coriander, turmeric, chili powder, sugar, and salt. Stir well.
   • Pour in the cream and simmer for 5 minutes, allowing the sauce to thicken.
   • Add the cooked chicken into the sauce and stir to coat. Simmer for an additional 5-7 minutes.
   • Garnish with fresh cilantro.

For the Naan:

1. Prepare the Dough:
   • In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy.
   • In a large bowl, combine flour, salt, and yogurt. Add the yeast mixture and knead the dough until smooth and elastic (about 5-7 minutes). You can add more flour if needed.
   • Cover the dough and let it rise in a warm place for 1 hour, or until it doubles in size.
2. Shape and Cook the Naan:
   • After the dough has risen, divide it into small balls (about 6).
   • Roll each ball into a flat oval or circle.
   • Heat a skillet or tawa over medium-high heat. Cook each naan for about 1-2 minutes on each side until bubbles form and it becomes golden.
   • Brush the hot naan with melted butter. Optionally, sprinkle fresh cilantro or garlic for extra flavor.

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Serve:

• Serve the Butter Chicken with fresh Naan on the side, garnished with cilantro and accompanied by rice if desired. Enjoy this classic, comforting dish!