Instructions:
1. Marinate the Chicken:
In a large bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, garlic, and ginger.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
2. Cook the Chicken:
Heat oil or ghee in a large skillet or pot over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides. The chicken does not need to be fully cooked at this stage. Remove the chicken from the skillet and set aside.
3. Prepare the Sauce:
In the same skillet, add butter and melt over medium heat. Add the chopped onions and sauté until golden brown.
Add garlic and ginger, cooking until fragrant (about 1 minute).
Stir in cumin, garam masala, coriander, chili powder (if using), and turmeric. Cook for 2-3 minutes to bloom the spices.
Add the tomato puree (or crushed tomatoes) and bring to a simmer. Let it cook for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.
4. Combine the Chicken and Sauce:
Once the sauce has thickened, add the partially cooked chicken back into the skillet. Stir to coat the chicken in the sauce.
Add the heavy cream (or coconut milk) and sugar (if using), then season with salt to taste. Let it simmer for an additional 10 minutes until the chicken is fully cooked and tender.
5. Prepare the Naan:
In a bowl, combine flour, salt, baking powder, and sugar.
Add yogurt, oil (or melted butter), and warm water. Stir until a dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 1 hour.
Divide the dough into small balls and roll each into a flat circle, about 6 inches in diameter.
Heat a skillet over medium-high heat and cook the naan one at a time for about 1-2 minutes per side, until golden brown and puffed.
Brush with melted butter or ghee and sprinkle with fresh garlic and cilantro if desired.
6. Serve:
Serve the Butter Chicken with hot naan, and garnish with fresh cilantro. Enjoy!
History of Butter Chicken:
Butter Chicken (Murgh Makhani) is one of the most famous dishes in Indian cuisine, originating from Delhi. It was created in the 1950s by the chefs at the Moti Mahal restaurant. The dish was invented by chance when leftover tandoori chicken was mixed with tomatoes, butter, and cream, leading to the creamy, rich sauce we know today. This dish has since become a beloved part of Indian cuisine worldwide.
Health Benefits:
This Butter Chicken with Naan provides a balanced meal with a variety of nutrients:
- Chicken: A great source of lean protein, which is essential for muscle growth and repair.
- Yogurt: Packed with probiotics, yogurt supports gut health and digestion.
- Spices: Spices like turmeric and ginger have anti-inflammatory properties and can boost metabolism.
- Butter: While indulgent, butter provides essential fats and is a source of vitamins A, D, and E in small amounts.
Nutritional Information:
Approximate values per serving (without naan):
- Calories: 400-450 kcal
- Protein: 30g
- Fat: 30g
- Carbohydrates: 15g
- Sodium: 700-900mg
Conclusion:
This Butter Chicken with Naan is a delightful, comforting dish that combines tender chicken in a rich, creamy tomato sauce, complemented by the soft, pillowy naan. The flavors are bold yet balanced, making it a favorite for many. Whether you’re serving it to family or guests, it’s sure to be a hit!
Lovers of Butter Chicken:
If you love rich, flavorful, and satisfying meals, this Butter Chicken with Naan is the perfect dish to add to your recipe collection. The combination of creamy sauce, tender chicken, and soft naan will surely make your taste buds sing!
