Description
A rich and creamy Indian-inspired butter chicken served with aromatic garlic naan and fluffy herbed rice, perfect for a restaurant-quality meal at home.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 4 tbsp butter
- 1 large onion, finely chopped
- 1 cup tomato puree
- 1 tsp garam masala
- 1/2 cup heavy cream
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 2 tbsp vegetable oil
- 2 cups basmati rice, rinsed
- 4 cups water
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 4 pieces store-bought or homemade naan
- 2 cloves garlic, minced
- 2 tbsp melted butter for naan
Instructions
1. Prepare the Crust:
- Marinate the chicken: In a bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Add chicken pieces, coat well, and refrigerate for at least 1 hour.
- Cook the chicken: Heat oil 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 butter chicken sauce: In the same pan, melt butter. Add chopped onion and sauté until golden. Stir in tomato puree and cook for 5 minutes. Add garam masala and kasuri methi, then return chicken to the pan. Simmer for 10 minutes, then stir in heavy cream and cook for another 5 minutes until thickened.
- Prepare herbed rice: In a pot, bring water to a boil. Add rice and salt, reduce heat to low, cover, and cook for 15 minutes. Fluff with a fork and mix in cilantro and mint.
- Make garlic naan: Brush naan with melted butter mixed with minced garlic. Heat in a skillet or oven until warm and slightly crispy.
- Serve: Plate butter chicken alongside herbed rice and garlic naan. Garnish with extra cream or cilantro if desired.
Notes
You can customize the seasonings to taste.