Butter Chicken with Garlic Naan
Creamy spiced chicken in tomato gravy served with garlic butter naan
Tender tandoori-style chicken thighs simmered in a rich spiced tomato gravy, served with fluffy homemade garlic naan brushed with ghee.
Equipment
Ingredients
Butter Chicken
onion (chopped)
1 piece
crushed tomatoes
1588 g
full-fat yogurt
245 g
cayenne
2 tbsp
paprika
4 tbsp
garam masala
2 tbsp
black pepper
2 tbsp
cumin
1 tbsp
garlic (grated)
4 clove
ginger (grated)
3 tsp
salt
2 tbsp
lemon (zested, juiced)
1 piece
chicken thighs
8 piece
cilantro (chopped)
1 bunch
butter
85 g
heavy cream
120 ml
Garlic Naan
sugar
1 tsp
water (warm)
120 ml
active dry yeast
2.25 tsp
all-purpose flour
281 g
full-fat yogurt
122 g
salt
1 tsp
ghee
75 g
garlic (minced)
3 clove
Instructions
Prepare spice mix
Divide all spices into two equal portions: one for the chicken marinade and one for the gravy.
Marinate the chicken
Combine chicken thighs with half the spice mix, half the grated garlic and ginger, lemon zest, lemon juice, yogurt, and food coloring in a large bowl. Mix until fully coated.
Broil the chicken
Place marinated chicken on a baking sheet and broil until fully cooked and slightly charred. Set aside.
Sauté aromatics for gravy
In a large pan, sauté chopped onion with remaining garlic, ginger, spices, and butter until fragrant and onion is translucent.
Add tomatoes and reduce
Add crushed tomatoes to the pan and cook until the mixture reduces by half.
Blend gravy to desired consistency
Blend the reduced tomato mixture with water and heavy cream until smooth and your preferred consistency is reached.
Combine chicken with gravy
Return the broiled chicken to the gravy. Add chopped cilantro and simmer briefly. Garnish with a drizzle of heavy cream.
Activate yeast for naan dough
In a bowl, combine sugar, warm water, and active dry yeast. Let sit for 10 minutes until foamy.
Knead the naan dough
Add flour, yogurt, salt, and 1 tbsp ghee to the yeast mixture. Knead for 5-10 minutes until smooth and elastic.
Proof the naan dough
Cover the dough and let it proof in a warm place for 2 hours until doubled in size.
Divide and roll out dough
Divide the proofed dough into 6-8 equal pieces. Roll each piece into a thin oval or circle using a small amount of flour.
Cook the naan
Cook each rolled piece on a very hot dry skillet or pan until golden brown spots appear on both sides.
Finish and garnish naan
Brush hot naan with remaining ghee and sprinkle with minced garlic and chopped cilantro.
Original recipe
Storage
Naan best eaten fresh; store separately. Reheat chicken gently to avoid drying out.
Notes
• Recipe yields 6-8 portions; scale down for smaller batches
• Food coloring is optional for traditional orange hue
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