Butter Chicken with Cheat Garlic Naan

Butter chicken has always been one of my favorite dishes growing up (shout out to the Indian restaurant down the building in Macau)! After trying several recipes to recreate that restaurant-worthy taste at home, I found the one from Café Delites to be the best. Of course, I made a few tweaks to suit my taste and reduce the creaminess. The result? A deliciously comforting, flavorful Butter Chicken that pairs perfectly with a cheat garlic naan. It’s a dish I can’t resist, and I’m so excited to share it with you!

Method  

Marinate the Chicken  

Start by preparing the chicken marinade. In a large bowl, combine the chicken thighs, yogurt, lemon juice, Kashmiri chilli, turmeric, garam masala, coriander powder, salt, pepper, garlic paste, and ginger paste. Mix everything together thoroughly until all the chicken pieces are evenly coated with the marinade. Cover the bowl and let the chicken marinate for at least 2 hours, or if possible, overnight in the refrigerator for the best flavor absorption.

Cook the Chicken  

Once the chicken has marinated, heat a pan over medium-high heat. Add a small amount of oil or ghee and fry the marinated chicken pieces. You want to cook them only halfway through, as they will finish cooking in the curry later. Once the chicken pieces are browned and partially cooked, remove them from the pan and set them aside.

Prepare the Curry Base  

In the same pan, add 3 tablespoons of ghee and allow it to heat up. Once the ghee is hot, add the cinnamon stick and bay leaf to the pan and toast them for a minute or two, allowing the aromatic spices to release their fragrance. Next, add the diced onion and sauté until the onions become soft and translucent. This usually takes around 3-4 minutes. Then, toss in the cashews, garlic paste, and ginger paste. Stir well and sauté for another minute, allowing the flavors to meld together.

Add Spices and Tomatoes  

Once the garlic and ginger paste have cooked through, it’s time to add the spices. Stir in the cumin powder, garam masala, coriander powder, and Kashmiri chilli. Let the spices toast for a minute, stirring constantly to prevent them from burning. After the spices are fragrant, add the tomato paste and mix everything together. Then, pour in the canned tomatoes along with any juice from the can. Stir everything together and let the curry simmer for about 25 minutes. This simmering allows the flavors to meld together and the sauce to thicken.

Blend the Sauce  

After the curry has reduced and the flavors have concentrated, remove the cinnamon stick and bay leaf from the sauce. Use a blender to purée the sauce until it reaches your desired consistency. You may need to add a bit of water (about ¼ to ½ cup) to help the blending process and to adjust the texture. If you prefer a smoother curry, blend it longer; if you like it chunkier, blend it for less time.

Finish the Curry  

Once you’ve achieved your desired sauce texture, return the blended curry sauce to the pan. Add the double cream, salt, sugar, and kasoori methi (dried fenugreek leaves) to the sauce, stirring to combine. Next, add the partially cooked chicken back into the pan and stir it into the sauce. Let everything come to a gentle boil, and then reduce the heat to simmer for another 10 minutes to allow the chicken to fully cook and absorb the flavors of the sauce.

Prepare the Naan  

While the curry is simmering, you can prepare the naan. In a large bowl, combine the plain flour, baking powder, salt, oil, and yogurt. Use your hands or a spoon to mix everything together until a dough forms. Once the dough comes together, knead it on a floured surface for about 8-10 minutes until it becomes smooth and elastic. After kneading, cover the dough with a clean towel or plastic wrap and let it rest for 30 minutes.

Cook the Naan  

Once the dough has rested, divide it into equal portions, rolling each portion into a ball. Using a rolling pin, roll out each ball into a round or oval shape. Heat a pan over medium-high heat and place one naan at a time in the pan. Cook each side for about 3-4 minutes, until golden brown and slightly crispy on the outside. Repeat this process for all the naan dough balls.

Garlic Butter  

While the naan is cooking, prepare the garlic butter topping. In a small bowl, melt the butter in the microwave or on the stovetop. Add the minced garlic to the melted butter, and stir in a pinch of salt and chopped coriander. Once the naan is cooked, brush the garlic butter mixture over the hot naan to give it a rich, garlicky finish.

Necessary Tools  

• Frying pan or skillet
• Mixing bowls
• Blender (for curry sauce)
• Rolling pin
• Cooking pan for naan
• Basting brush for garlic butter

Serving Suggestions  

Serve this indulgent butter chicken with the garlic naan on the side. For a complete meal, pair it with a simple cucumber salad or some roasted vegetables. You can also top the chicken with fresh cilantro for an extra burst of flavor.

Fun Fact  

Did you know that butter chicken, also known as murgh makhani, was created in Delhi, India, by the founders of the famous restaurant Moti Mahal? It’s said they invented the dish by mixing leftover tandoori chicken with a tomato-based sauce. Talk about making the best of leftovers!

Conclusion  

This butter chicken with cheat garlic naan is the perfect combination of creamy, spicy, and savory flavors. It’s easy to make, comforting, and ideal for when you want a little taste of India right at home. Whether it’s for a cozy weeknight meal or a special gathering, this dish will definitely impress! Enjoy every bite and let the rich flavors take you on a delicious journey.