Description
A rich and aromatic Indian-inspired dish featuring tender chicken in a creamy tomato-based sauce, served with fluffy basmati rice and warm naan bread.
Ingredients
Scale
For the Crust:
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 2 tablespoons ginger-garlic paste
- 4 tablespoons butter
- 1 large onion, finely chopped
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro for garnish
- 2 cups cooked basmati rice
- 4 pieces naan bread, warmed
Instructions
1. Prepare the Crust:
- Marinate the chicken: In a bowl, combine yogurt, lemon juice, garam masala, turmeric, chili powder, and ginger-garlic paste. Add chicken pieces, coat well, and refrigerate for at least 1 hour.
- Cook the chicken: Heat 2 tablespoons butter in a large pan over medium-high heat. Add marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Make the sauce: In the same pan, add remaining butter and sauté onions until golden. Stir in crushed tomatoes, sugar, and salt. Simmer for 10 minutes until thickened.
- Combine and finish: Return chicken to the pan, pour in heavy cream, and simmer for another 10 minutes until chicken is cooked through and sauce is creamy. Adjust seasoning if needed.
- Serve: Divide cooked basmati rice among bowls, top with butter chicken, garnish with cilantro, and serve with warm naan on the side.
Notes
You can customize the seasonings to taste.