Butter Chicken with Naan

Butter Chicken with Naan

Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and flavorful dish from India. Paired with warm, soft naan bread, this meal is a perfect combination of savory spices and indulgent comfort. Whether you’re hosting a special dinner or preparing a weeknight meal, this Butter Chicken with Naan will surely be a crowd-pleaser!

Servings: 4

Prep Time: 20 minutes (plus marinating time)

Cook Time: 45 minutes

Ingredients:

For the Butter Chicken:

• 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chili powder (adjust to taste)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon vegetable oil or ghee

For the Sauce:

• 3 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (optional, adjust to taste)
• 1/2 teaspoon ground turmeric
• 1 (15 oz) can tomato puree (or crushed tomatoes)
• 1 cup heavy cream (or coconut milk for a lighter option)
• 1 tablespoon sugar (optional, to balance acidity)
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

For the Naan:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon sugar
• 2 tablespoons yogurt
• 2 tablespoons oil or melted butter
• 3/4 cup warm water
• Additional melted butter or ghee (for brushing)
• Fresh garlic and cilantro (optional, for garnish)

Instructions:

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