Ingredients:
For the Butter Chicken:
700g boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tbsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp garam masala
1 tsp turmeric powder
2 tsp chili powder
2 tbsp butter
2 tbsp oil
1 large onion, finely chopped
2 cups tomato purée
1 cup heavy cream
1 tbsp honey or sugar (optional)
Salt to taste
Fresh coriander leaves, for garnish
For the Garlic Naan:
2 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
2 tbsp plain yogurt
2 tbsp oil
3/4 cup warm water (as needed)
2 tbsp melted butter
3 garlic cloves, minced
Fresh chopped parsley
For the Steamed Basmati Rice:
1 ½ cups basmati rice
2 ½ cups water
1 tbsp butter
Pinch of salt
Directions:
Marinate the Chicken: In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, and chili powder. Add chicken and coat well. Marinate for at least 1 hour (or overnight for deeper flavor).
Cook the Chicken: Heat oil and butter in a large pan over medium heat. Add marinated chicken and cook until golden brown. Remove and set aside.
Prepare the Sauce: In the same pan, add more butter if needed. Sauté chopped onion until translucent. Stir in tomato purée, salt, and simmer for 10 minutes until thickened.
Add cream and honey, then return chicken to the pan. Simmer for another 10 minutes, stirring occasionally, until sauce is rich and silky.
Garnish with fresh coriander and a drizzle of cream.
Make the Garlic Naan: In a mixing bowl, combine flour, sugar, salt, baking powder, yogurt, oil, and warm water. Knead into a soft dough. Cover and rest for 30 minutes.
Divide into small balls and roll each into an oval shape. Brush with melted butter and minced garlic.
Heat a skillet over medium-high heat. Cook naan on each side until golden brown and puffed. Brush again with butter and sprinkle with parsley.
Steam the Basmati Rice: Rinse rice until water runs clear. In a pot, add rice, water, butter, and salt. Bring to a boil, then cover and simmer for 10-12 minutes. Fluff with a fork before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 670 kcal | Servings: 4 servings