Butter Chicken with Garlic Butter Naan
Restaurant-quality butter chicken at home for under £3 per portion
Tender marinated chicken thighs simmered in a rich, spiced tomato and cream sauce, served with fragrant garlic butter naan bread.
Equipment
Ingredients
Marinade
Greek yogurt (plain)
2 tbsp
garam masala
1 tbsp
turmeric
1 tbsp
salt
1 tsp
chilli powder
1 tsp
ginger and garlic paste
1 tbsp
Sauce
red onions (finely diced)
2 piece
chopped tomatoes
1 can
garam masala
2 tbsp
turmeric
1 tbsp
chilli powder
0.75 tbsp
salt
0.75 tbsp
fenugreek
1 tsp
brown sugar
1 tsp
double cream
150 ml
butter
2 tbsp
chicken thighs (chopped)
10 piece
coriander (chopped)
2 tbsp
Garlic Butter Naan
naan bread
5 piece
butter (melted)
2 tbsp
garlic cloves (finely chopped)
3 piece
fenugreek
1 tsp
Instructions
Marinate the chicken
Mix chicken thighs with yogurt and spices. Leave to marinate for at least 30 minutes or overnight for best flavor.
Grill the chicken
Place marinated chicken on a baking tray and grill at 210°C for 25 minutes until cooked through.
Prepare the sauce base
Fry diced onions until golden brown, add chopped tomatoes and water. Mix in spices and cook on low heat for 10 minutes.
Blend the sauce
Let the sauce cool slightly, then blend until smooth using a blender or food processor.
Combine chicken and sauce
Return sauce to pan, add cooked chicken, cream, butter and coriander. Cook on low heat for 10 minutes.
Prepare garlic butter naan
Melt butter with chopped garlic and fenugreek. Brush over naan bread and warm briefly.
Original recipe
Storage
Store naan separately. Sauce may thicken when refrigerated; add a splash of water when reheating
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