Butter chicken and naan is a perfect combo to indulge in the desi taste and aroma of Indian cuisine. Smoked chicken, simmered in creamy tomato sauce brings joy and aroma to the dinner table. This dish is one of the easiest desi dishes that you can make with minimal spices without hustling to an Indian grocery store.
Butter Chicken And Naan
You might amazed to know that the worldwide enjoyed recipe butter chicken or Mugh Makhani was created in Northern India. When a famed chef Kundan Lal Gujral of Moti Mahal Restaurant expertly transforms the leftovers of tandoori chicken into butter chicken. He cooked the leftovers in creamy tomato sauce to create the butter chicken. Since then the recipe is loved worldwide in many restaurants.
The combination of butter chicken and naan is truly Indian combination where naan/roti was served with daily meals. Today I am sharing this mild curry recipe that you can create in simple steps. I prefer to marinate the chicken in yogurt and spices however, you can use leftovers of grilled chicken as well. For preparing butter chicken, you have to prepare a marinade for the chicken, then cook the marinated chicken and a tomato sauce. Cashew paste and dairy cream are used to make it creamy. I am using the following ingredients for making the naan and butter chicken recipe.
Ingredients You Will Need
For Naan
Whole Wheat Flour: For making the dough I am using whole wheat flour, which provides a firm structure to the dough, You can use all-purpose flour as a substitute.
Milk: Adds moisture to the dough and makes it soft.
Yeast: Help rise the dough and make it light and airy.
Sugar: Feed the yeast and help in browning the naan.
Salt: For balancing the flavor of naan.
Oil: To make it soft and fluffy.
For Chicken Marinade
Chicken: Skinless chicken thighs and breast work best for a butter chicken recipe.
Yogurt: Add a mild tangy flavor to the marinade, and tenderize the chicken.
Spices: Garam masala, chili powder, turmeric, cumin powder, coriander powder, cardamom powder, cinnamon powder and salt add depth and warmth to the gravy.
For Tomato Sauce
Oil: To cook the onion and ginger garlic paste
Butter: Adds richness to the sauce giving it a velvety soft texture.
Dairy Cream: For a luxurious and creamy taste dairy cream is used to enhance the flavor.
Ginger Garlic Paste: Adds a delightful aroma and taste to the gravy.
Red Onions: For enancing the mild sweet and savory flavors in the gravy.
Cashew Paste: Makes the gravy creamy along with adding a nutty twist. I soak the cashews overnight in a cup of water then blend them to make a smooth paste.
Tomatoes: Fresh tomatoes are used to make the gravy, however, you can also use a tomato puree as a substitute.
Spices: I also use the same spices (Garam masala, chili powder, turmeric, cumin powder, coriander powder, cardamom powder, cinnamon powder and salt) in tomato sauce.
Dried Fenugreek Leaves: Add a distinctive earthy flavor to the dish.
Step By Step Directions
Making Butter Chicken
Step1- Marinate the Chicken
- Start by marinating the skinless chicken, In a bowl add chicken, yogurt, and above mentioned spices(Garam masala, chili powder, turmeric, cumin powder, coriander powder, cardamom powder, cinnamon powder and salt). Mix them well using clean hands to ensure every piece is well coated.
- Then set it in the refrigerator for at least 1 hour, after covering it with plastic wrap.
Step-2 Cook the Chicken
- Once the chicken is marinated, in a skillet, heat two tablespoons of oil and cook the marinated chicken over medium flame until the marinade dries and chicken turns golden brown. Then set it aside for later use.
Step3- Prepare the Tomato Sauce
- In the same pan, add butter and add chopped onion. Sautee them for a minute until translucent.
- Then add ginger garlic paste, and cashew paste. Then sautee for a minute until turns fragrant.
- Now add freshly chopped tomatoes and cook them until soften. Then using a hand blender, turn them into smooth gravy.
- Then add cooked chicken to the gravy and Simmer it for 7-8 minutes on medium-low flame.
- Stir in cream and kasuri methi(dried fenugreek seed leaves) and simmer for 10 more minutes.
- Turn off the flame and garnish with cream and freshly chopped cilantro.
Making Naan
Step1- Activate the Yeast
- In a bowl, mix warm milk, yeast and sugar.
- Then let it set for 5-10 minutes until the mixture turns into foam.
Step2- Prepare the Dough
- Take a large mixing bowl and add flour, salt, and oil. Mix them to combine well.
- Then add activated yeast to the flour and mix well.
- Gradually pour water and knead a firm dough.
- Then cover it with a damp kitchen towel and let it rise for 1 hour in a warm place.
Step3- Cook the Naan
- Once the dough rises, take it out from the ball and knead on a flat flour-dusted surface. Then shape the dough into a ball.
- Then divide the dough into small equal-sized balls. Roll the ball into a half-inch round shape flatbread. Repeat with the remaining dough.
- Heat the pan or tandoor, put the rolled dough over the pan and cook until the bubbles form on the surface. Flip the naan and cook the other side as well. Then repeat with remaining naan dough.
Serving Suggestions
Serve the creamy hot butter chicken with freshly baked naan or steamed rice. To enjoy the dish in Indian style accompany it with a fresh cucumber salad, mint chutney, pickled vegetables and lassi.
Tips That Will Help
- Use Greek yogurt for a creamier and thicker gravy.
- You can substitute cream with coconut milk.
- To add the smoky flavor use a coal smoke or grill the chicken.
- For intense flavor, marinate the chicken overnight.
FAQ’s
Can I make butter chicken and naan ahead of time?
Yes, you can make the butter chicken and naan ahead of time. Cook the marinated chicken and tomato sauce and store them in the refrigerator. Then simmer them before serving. As for the naan, you can turn the dough into flatbread and store them in a ziplock bag, then cook it in a pan or tandoor when needed.
How to store the leftovers of butter chicken and naan?
The leftovers can be stored in the refrigerator for 3 days. However, you can store them in the freezer for a longer time. Make sure to use air tight containers and zip lock bags for storing butter chicken and naan. However, before reheating naan, thaw it at room temperature.
Butter Chicken And Naan Recipe
Ingredients
For Butter Chicken Marinade
- 500 Grams Chicken
- 1/2 Cup Yogurt
- 1 Tsp Garam masala
- 1 Tsp Chili powder
- 1 Tsp Turmeric
- 1 Tsp Cumin powder
- 1 Tsp Coriander powder
- 1 Tsp Cardamom powder
- 1 Tsp Cinnamon powder
- 1 Tsp Salt
For Tomato Sauce
- 2 Tbsp Oil
- 4 Tbsp Butter
- 1/2 Cup Dairy cream
- 2 Tbsp Ginger garlic paste
- 2 Small Red onions chopped
- 1/2 Cup Cashew paste
- 6 Medium Tomatoes chopped
- 1 Tsp Garam masala
- 1 Tsp Chili powder
- 1 Tsp Turmeric
- 1 Tsp Cumin powder
- 1 Tsp Coriander powder
- 1 Tsp Cardamom powder
- 1 Tsp Cinnamon powder
- 1 Tsp Salt
- 2 Tsp Dried fenugreek leaves
For Naan
- 2 Cups Whole wheat flour
- 1 Cup Milk
- 2 Tsp Yeast
- 1 Tsp Sugar
- 1 Tsp Salt
- 2 Tbsp Oil
Instructions
Preparing Butter Chicken
- Start by marinating the skinless chicken, In a bowl add chicken, yogurt, and above mentioned spices(Garam masala, chili powder, turmeric, cumin powder, coriander powder, cardamom powder, cinnamon powder and salt). Mix them well using clean hands to ensure every piece is well coated.
- Then set it in the refrigerator for at least 1 hour, after covering it with plastic wrap.
- Once the chicken is marinated, in a skillet, heat two tablespoons of oil and cook the marinated chicken over medium flame until the marinade dries and chicken turns golden brown. Then set it aside for later use.
- In the same pan, add butter and add chopped onion. Sautee them for a minute until translucent.
- Then add ginger garlic paste, and cashew paste. Then sautee for a minute until turns fragrant.
- Now add freshly chopped tomatoes and cook them until soften. Then using a hand blender, turn them into smooth gravy.
- Then add cooked chicken to the gravy and Simmer it for 7-8 minutes on medium-low flame.
- Stir in cream and kasuri methi(dried fenugreek seed leaves) and simmer for 10 more minutes.
- Turn off the flame and garnish with cream and freshly chopped cilantro.
Preparing Naan
- In a bowl, mix warm milk, yeast and sugar.
- Then let it set for 5-10 minutes until the mixture turns into foam.
- Take a large mixing bowl and add flour, salt, and oil. Mix them to combine well.
- Then add activated yeast to the flour and mix well.
- Gradually pour water and knead a firm dough.
- Then cover it with a damp kitchen towel and let it rise for 1 hour in a warm place.
- Once the dough rises, take it out from the ball and knead on a flat flour-dusted surface. Then shape the dough into a ball.
- Then divide the dough into small equal-sized balls. Roll the ball into a half-inch round shape flatbread. Repeat with the remaining dough.
- Heat the pan or tandoor, put the rolled dough over the pan and cook until the bubbles form on the surface. Flip the naan and cook the other side as well. Then repeat with remaining naan dough.
