Indulge in the rich, creamy, and utterly irresistible flavors of homemade Butter Chicken, a classic Indian dish that's sure to become a family favorite. This recipe takes you beyond takeout, guiding you through creating a truly authentic experience from scratch, from the tender, succulent chicken simmered in a luscious tomato-based sauce to the fluffy, pillowy naan bread that perfectly complements its delightful richness. Forget the bland, generic versions; prepare yourself for a taste explosion that will transport you straight to the heart of India.
This recipe breaks down the seemingly complex process into manageable, easy-to-follow steps. We'll cover everything from preparing the marinade for perfectly tender chicken to crafting the vibrant, aromatic sauce, and of course, baking homemade naan bread that’s as good as—if not better than—any restaurant. Ready to embark on this culinary adventure? Let's get started with the step-by-step instructions below.
Tools Needed
- mixing bowl
- mixer
- rolling pin
- cast iron pan
- stainless steel pan
Ingredients
Step-by-Step Instructions
Step 1. Marinate & Prepare Dough
- Combine chicken thighs with cumin, garam masala, turmeric, Greek yogurt, lemon juice, garlic, ginger, olive oil, and salt. Marinate for at least 2 hours, or up to 6 hours for a more intense flavor. Refrigerate.
- Activate yeast with warm water and sugar. Let stand for 10 minutes until bubbly. Add flour, Greek yogurt, salt, and olive oil to the yeast mixture and knead for 6 minutes. Finish kneading by hand until smooth. Place the dough in an oiled bowl and let it rise until doubled in volume (approximately 1-1.5 hours).
Step 2. Cook Chicken & Sauce
- Heat oil in a stainless steel pan over medium heat. Cook the marinated chicken in batches until golden brown on both sides. Set aside.
- In the same pan, sauté chopped onion with salt until softened (about 5 minutes). Add garlic and ginger and cook until fragrant. Add curcuma, turmeric, paprika, and chili flakes. Mix well and let the spices bloom for about 20-30 seconds.
- Add concentrated tomato and crushed tomatoes. Cook for about 5 minutes, then add the cooked chicken. Add water or broth, and simmer for 15-20 minutes until the chicken is tender.
- Stir in cream and butter. Mix well.
Step 3. Make Naan Bread
- Divide the risen dough into 6 pieces. Shape each piece into a ball, then flatten into an oval shape using a rolling pin. Cook naan bread on a very hot cast iron pan for a couple of minutes per side, until puffed and slightly charred.
Step 4. Serve
- Serve the butter chicken with naan bread and basmati rice.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Adjust the amount of spices to your preference.
- Use your hands to mix the chicken marinade for a more thorough incorporation of flavors.
- Cook the chicken in batches to ensure even browning and prevent overcrowding the pan.
- Add salt to the onions to help them soften faster.
- Use a very hot pan to cook the naan bread for optimal results.
- Brush the cooked naan bread with melted butter or ghee for extra flavor.
Nutrition
- N/A
FAQs
1. Can I make the butter chicken and naan ahead of time?
Yes! The butter chicken tastes even better the next day. Make it a day ahead and reheat gently. Naan is best fresh but can be warmed in a dry pan or oven.
2. What can I substitute if I don't have all the spices?
While all the spices contribute to the unique flavor, you can omit some if needed. A good quality curry powder can be used as a partial substitute for some of the individual spices, but the full blend will give the best result.
So there you have it – a truly delicious and rewarding homemade Butter Chicken and Naan Bread feast! From the aromatic spices to the perfectly tender chicken and fluffy bread, this recipe delivers an unforgettable culinary experience. Enjoy the fruits of your labor, and savor every bite of this incredible Indian classic.