Go Back
–+ servings
Butter chicken with basmati rice and steamed broccoli
Print Recipe
No ratings yet

Naan with Butter Chicken

Butter Chicken, a slightly spicy curry dish, is a delicious addition to your dinner menu planning repertoire. Bite sized tender chunks of chicken are infused with flavor from in a saucy combination of rich yogurt and spices including cumin, garam masala, and turmeric.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: entree
Cuisine: British and Indian
Keyword: butter chicken, naan with butter chicken
Servings: 4
Author: Amy Casey

Ingredients

  • Marinade ingredients for chicken
  • 2 pounds boneless and skinless chicken breasts cut in 1 inch pieces
  • 1 cup plain yogurt whole milk
  • 4 cloves garlic chopped
  • 2 inch piece ginger root finely grated
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • Ingredients for sauce
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons salted butter
  • 1 large red onion about 3 cups sliced
  • 2 cloves garlic chopped
  • 1 inch piece ginger root finely grated
  • 1 teaspoon garam masala
  • 1 ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon coriander
  • 1 teaspoon kosher salt
  • 1 can tomato sauce 14 ounces
  • 1 cup heavy cream
  • 1 tablespoon honey
  • 2 tablespoon cilantro chopped
  • 4 naan

Instructions

  • In a medium sized bowl, add the chicken and the marinade ingredients. Stir well to combine. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to overnight.
  • Heat a large saute pan to medium high heat and add the olive oil. When the oil begins to shimmer, add the chicken in 2 batches. Do not crowd the pan or the chicken will not brown. Cook for about 2 minutes per side. Remove from pan and set aside.
  • Set the same large saute pan over medium heat. Add the butter. When the butter is melted and begins to foam, add the red onion. Sauté the onions for about 4 to 5 minutes. Add the garlic and ginger root and sauté 1 minute.
  • Add the spices (garam masala, cumin, chili powder, coriander and salt) and stir to combine. Let sauté for 30 seconds, stirring constantly.
  • Pour in the tomato sauce and stir to combine. Turn the heat to low and let simmer for about 10 minutes. The sauce will thicken and become a rich red color.
  • Pour in the heavy cream and stir to combine.
  • Add the browned chicken and stir to combine. Simmer for about 5 minutes.
  • Season to taste with salt and sprinkle with chopped cilantro.
  • Serve with naan.