Description
A rich and creamy Indian-inspired butter chicken served over fragrant basmati rice with warm, buttery garlic naan for dipping.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cubed
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1/4 cup fresh cilantro, chopped
- 4 pieces store-bought or homemade garlic naan
- 2 cups cooked basmati rice
- Salt to taste
Instructions
1. Prepare the Crust:
- Marinate chicken with yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, and salt for at least 30 minutes.
- Heat butter in a large pan, sauté onions until golden, then add marinated chicken and cook until browned.
- Stir in tomato puree and simmer for 10 minutes until chicken is tender and sauce thickens.
- Add heavy cream and kasuri methi, simmer for another 5 minutes until creamy and fragrant.
- Warm garlic naan in a skillet or oven until soft and slightly toasted.
- Serve butter chicken over basmati rice, garnished with cilantro, alongside warm garlic naan.
Notes
You can customize the seasonings to taste.