Full Homemade Butter Chicken Feast

A complete homemade Indian feast featuring tender butter chicken in a creamy spiced gravy, served with fluffy basmati rice and fresh garlic naan.

165Min

4Servings

920Cal

MediumLevel

Spicy 3/5halal

#ButterChicken#NaanBread#FakeAway#ComfortFood

Equipment

Knife

Cutting board

Mixing bowl

Mixing spoon

Measuring cup

Rolling pin

Frying pan

Cooking pot

Stove

Colander

Tongs

Spatula

Ladle

Plate

Ingredients

Chicken & Marinade

chicken breast (raw)

600 g

Greek yogurt

200 g

lemon juice

30 ml

ginger paste

15 g

garlic paste

15 g

ground cumin

5 g

ground coriander

5 g

turmeric

3 g

paprika

5 g

chilli powder

3 g

garam masala

5 g

Butter Chicken Sauce

butter

60 g

onion (diced)

200 g

garlic (minced)

15 g

ground cumin

5 g

ground coriander

5 g

garam masala

5 g

chilli con carne sauce

200 g

double cream

200 ml

Homemade Naan

flour

300 g

Greek yogurt

150 g

yeast (active_dry)

7 g

salt

5 g

sugar

10 g

melted butter (melted)

30 g

Side

basmati rice (uncooked)

300 g

Instructions

Marinate the chicken

Combine yogurt, lemon juice, ginger-garlic paste, and all spices to create the marinade, then coat the chicken pieces thoroughly.

15 mintimer 60 min

For deeper flavour, marinate overnight if time allows.

Prepare naan dough

Mix flour, yogurt, yeast, salt, sugar, and melted butter to form a soft dough, then knead until smooth.

10 min

The dough should be slightly tacky but not sticky.

Rest naan dough

Cover the dough and let it rise until doubled in size.

60 mintimer 60 min

Place in a warm spot to speed up rising.

Cook the chicken

Heat butter in a pan, then cook the marinated chicken until lightly browned on all sides.

10 minMedium-high heattimer 10 min

Do not overcrowd the pan; cook in batches if needed.

Make the butter chicken sauce

In the same pan, sauté onion and garlic, add spices, tomato sauce, and cream to create a rich gravy.

15 minMedium heattimer 10 min

Adjust salt and chilli to taste.

Simmer chicken in sauce

Return the chicken to the pan and simmer gently until fully cooked and the sauce is thick.

20 minLow heattimer 20 min

Add a splash of water if the sauce becomes too thick.

Cook basmati rice

Rinse and boil the rice until tender, then drain and keep warm.

15 minMedium heattimer 12 min

Use a 1:2 rice-to-water ratio for fluffy results.

Cook naan bread

Divide the risen dough, roll into flatbreads, and cook in a hot pan until golden and puffed.

15 minHigh heattimer 2 min

Brush with melted butter immediately after cooking.

Serve the feast

Plate the butter chicken with rice, fresh naan, and garnish with coriander.

5 min

Serve hot for the best experience.

Original recipe

TikTokRecipe by @Comfort Food | Cook It WithHer

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 3-4 minutes or reheat gently on the stove

Naan is best eaten fresh; store chicken and rice separately for optimal texture.

Notes

• This recipe is completely made from scratch with no pre-made sauces or mixes.

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