Butter Chicken and Garlic Naan

Quick Info

Prep: 45m | Cook: 35m | Total: 1h 20m | Servings: 4

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🛒 Ingredients

1st Marinade (Chicken)

• 1 1/2 to 2 lbs chicken breast (cut into bite-sized pieces)
• 2 Tbsp fresh lemon juice
• 3 tsp Kashmiri chili powder
• 1 tsp kosher salt

2nd Marinade (Yogurt & Spices)

• 1/3 cup Greek yogurt
• 2 Tbsp avocado oil
• 1 tsp ground fenugreek (kasuri methi leaves preferred)
• 2 tsp turmeric powder
• 3 Tbsp minced garlic
• 1 Tbsp minced ginger
• 2 tsp garam masala

Butter Chicken Sauce

• 24 oz crushed or canned tomatoes (or passata)
• 1 cinnamon stick
• 1 green chili (slit lengthwise)
• 6 cardamom pods
• 3 whole cloves
• 3 Tbsp unsalted butter (for cooking)
• 2 Tbsp unsalted butter (to finish)
• 2 Tbsp minced garlic
• 2 tsp minced ginger
• 30 raw cashews
• 2 tsp Kashmiri chili powder
• 1 tsp sugar
• 2 cups water
• 1 tsp garam masala
• 1/4 cup heavy cream
• 1–2 tsp kosher salt (to taste)
• Garnish: Drizzle of heavy cream, chopped cilantro, and 1 tsp crushed fenugreek leaves

Garlic Naan Dough

• 2 tsp active dry yeast
• 1 tsp sugar
• 1/2 cup lukewarm water
• 1 large egg
• 1/3 cup avocado oil
• 1/4 cup plain yogurt
• 2 1/3 cups all-purpose flour
• 1 tsp salt

Garlic Butter Brush

• 1/2 cup (1 stick) unsalted butter (melted)
• 5 cloves garlic (finely minced)
• 3/4 cup fresh cilantro (chopped)
• 1/2 tsp salt

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🍳 Equipment

• Large Dutch oven or deep skillet
• Cast iron skillet (for naan)
• Blender or immersion blender
• Rolling pin & mixing bowls

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📋 Instructions

1. Marinate the Chicken

1. First Marinade: Toss chicken with lemon juice, Kashmiri chili, and salt. Rest 15 minutes.
2. Second Marinade: Whisk yogurt, avocado oil, fenugreek, turmeric, garlic, ginger, and garam masala. Coat the chicken thoroughly and marinate for at least 30 minutes (or overnight in the fridge).

2. Make the Naan

1. Activate Yeast: In a bowl, combine lukewarm water, yeast, and sugar. Let bloom for 5–10 minutes until frothy.
2. Form Dough: Whisk in egg, yogurt, and oil. Stir in flour and salt until a soft dough forms. Knead 3–5 minutes until smooth, cover, and let rise for 1 hour until doubled.
3. Roll & Cook: Divide into 6–8 balls. Roll thin on a floured surface. Cook on a smoking-hot dry cast iron skillet for 1–2 minutes per side until bubbly and charred.
4. Brush: Immediately brush with melted garlic-herb butter.

3. Cook the Butter Chicken

1. Sear Chicken: Heat 1 Tbsp butter and a drizzle of oil in a skillet over medium-high heat. Brown chicken pieces until golden and mostly cooked through (or broil on high for 8–10 minutes). Set aside, reserving any pan juices.
2. Build the Sauce: In a deep pan, melt 2 Tbsp butter. Add cinnamon stick, cardamom, cloves, and green chili; sauté for 1 minute. Add garlic and ginger, cooking until fragrant.
3. Simmer & Puree: Add tomatoes, cashews, Kashmiri chili, sugar, salt, and water. Simmer covered for 15 minutes until cashews soften. Remove whole cinnamon stick/cloves, then blend sauce until completely smooth (strain through a sieve for extra silky texture).
4. Finish: Pour sauce back into the pan. Stir in reserved chicken, pan juices, garam masala, and heavy cream. Simmer 5–8 minutes. Stir in the final 2 Tbsp butter and crushed fenugreek leaves.
5. Serve: Garnish with fresh cream and cilantro. Serve hot alongside the garlic naan and basmati rice.

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💡 Notes & Variations

• Silky Sauce Secret: Blending whole cashews into the tomato base provides the signature richness and thick body of restaurant-style makhani gravy.
• Fenugreek Leaves (Kasuri Methi): Rub the dried leaves between your palms before adding to release their essential oils.