Butter Chicken with Naan
This butter chicken is rich, creamy, and packed with warm spices, making it the ultimate comfort dish. Tender chicken simmers in a velvety tomato cream sauce and pairs perfectly with soft naan for a satisfying, restaurant-quality meal made right at home.
Ingredients
Method
- Season the Chicken: Lightly season sliced chicken thighs with salt and set aside.
- Cook the Aromatics: Heat olive oil and butter in a large skillet over medium heat. Add diced onion and shallots and cook for 4–5 minutes until softened. Add garlic and ginger and cook for another 1–2 minutes, stirring frequently.
- Brown the Chicken: Add the chicken to the skillet and cook until lightly browned on all sides.
- Build the Sauce: Stir in garam masala, chili powder, cinnamon, garlic powder, and tomato paste. Cook for 2–3 minutes to deepen the flavor.
- Add Creaminess: Pour in heavy cream, lemon juice, and a pinch of sugar. Stir until everything is well combined.
- Simmer: Reduce heat to low and let simmer for about 20 minutes until the sauce thickens and chicken is fully cooked. Taste and adjust salt as needed.
- Serve: Garnish with fresh cilantro and serve hot with naan bread.
Nutrition
Notes
- Store in an airtight container in the fridge for up to 4 days
- Flavors deepen overnight, making it even better the next day
- Reheat gently on the stovetop or microwave
- Serve with rice or cauliflower rice for variety
- Freeze portions for up to 2 months
Leave a Reply