Butter Chicken & Yogurt-Flour Naan
Recipe by
Ingredients
- For the Butter Chicken:
- 1.5 lb boneless skinless chicken breast, cut in cubes (680g)
- 1 cup nonfat plain Greek yogurt (240g)
- 1 tbsp lemon juice (15ml)
- 1 tbsp garam masala (6g)
- 1 tsp chili powder (2g)
- 1 tsp turmeric (2g)
- 1 tsp ground cumin (2g)
- 1/2 tsp sea salt (2g)
- For the Sauce:
- 1 tbsp light butter (14g)
- 1 tbsp olive oil (15ml)
- 1 large onion, diced (150g)
- 3 cloves garlic, minced (9g)
- 1 tbsp ginger, grated (12g)
- 1.5 cups tomato puree (360g)
- 1 tsp chili powder (2g)
- 1 tsp ground cumin (2g)
- 1 tsp paprika (2g)1 tsp garam masala (2g)
- 1/2 tsp salt (2g)
- 1/2 cup nonfat plain Greek yogurt (120g)
- 1/2 cup low fat milk (120ml)
- 1/2 cup fresh cilantro, chopped (20g)
- For the Yogurt-Flour Naan:
- 1 cup self-rising flour (120g)
- 1 cup nonfat plain Greek yogurt (240g)
- For Brushing:
- 1 tbsp light butter, melted (14g)
- 2 cloves garlic, minced (6g)
- 1 tbsp chopped parsley (4g)
- For Serving:
- 2 cups cooked basmati rice (320g)
- For the Pasta:
Directions
- Marinate the Chicken: In a bowl, mix chicken with yogurt, lemon juice, garam masala, chili powder, turmeric, cumin, and salt. Cover and marinate at least 30 minutes (up to overnight).
- Cook the Chicken: Heat a nonstick pan over medium heat and spray lightly. Sear marinated chicken pieces for 2-3 min per side until golden (they will finish cooking in sauce). Set aside.
- Make the Sauce: In the same pan, add butter and olive oil. Sauté onion until soft (4-5 min). Add garlic and ginger, cook 1 min. Stir in tomato puree, chili powder, cumin, paprika, garam masala, and salt. Simmer for 10 min.
- Combine & Finish: Return chicken to the pan. Stir in yogurt and milk. Simmer on low 7-10 min, stirring, until chicken is cooked and sauce is creamy. Stir in cilantro.
- Cook the Rice: Prepare basmati rice according to package directions.
- Make the Yogurt Naan: Mix self-rising flour and Greek yogurt in a bowl to form a dough. Turn onto a floured surface and knead until smooth, 2-3 min. Divide into 4 balls, roll each out into a round.
- Cook the Naan: Heat a lightly oiled skillet or griddle over medium-high. Cook each naan 2-3 min per side until golden, puffy, and cooked through.
- Brush the Naan: Stir melted butter with garlic and parsley. Brush over hot naan.
- Assemble & Serve: Serve butter chicken over rice, with naan on the side. Top with extra cilantro.
Tips for Meal prep
Store chicken and sauce, rice, and naan in separate containers. Assemble just before eating for best texture.
Naan can be reheated on a skillet to regain softness.
Use extra Greek yogurt as a protein-boosted dipping sauce or topping for leftovers.
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