Butter Chicken with Garlic Naan

Introduction

Butter Chicken, also known as Murgh Makhani, is a beloved North Indian dish that has captured the hearts of food lovers around the world. Rich, creamy, and bursting with aromatic spices, this dish is a perfect example of Indian comfort food. Served alongside freshly baked Garlic Naan, Butter Chicken becomes a complete meal that’s perfect for family dinners, festive occasions, or even a cozy night in. In this detailed guide, we’ll walk you through the history, ingredients, and step-by-step instructions to recreate this iconic dish in your own kitchen.

The History

Butter Chicken was invented in the 1950s by Kundan Lal Gujral, a Punjabi chef in Delhi, India. It was a creative way to use leftover tandoori chicken. He marinated the chicken in yogurt and spices, grilled it in a tandoor, and then simmered it in a rich, spiced tomato gravy enriched with butter and cream. The dish became a hit and is now a staple in Indian restaurants worldwide. Garlic Naan, a leavened flatbread baked in a tandoor and topped with garlic and butter, complements the richness of the curry perfectly.

Ingredients Breakdown

Butter Chicken and Garlic Naan each have their own unique set of ingredients, and each plays a vital role in building the final flavors and textures of the meal:

• For the Butter Chicken: Boneless chicken (preferably thighs), yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, cumin, coriander, kasuri methi (dried fenugreek leaves), tomatoes, butter, cream, and sugar.
• For the Garlic Naan: All-purpose flour, yeast, warm milk, sugar, salt, yogurt, baking powder, garlic cloves, butter, and fresh coriander (optional).

Step-by-Step Recipe

Butter Chicken Directions

1. Marinate the Chicken: In a bowl, mix together yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, salt, and chicken. Let it marinate for at least 1 hour or preferably overnight in the fridge.
2. Cook the Chicken: Cook the chicken on a stovetop grill or in the oven until charred and cooked through. Alternatively, you can pan-fry it for a smoky flavor.
3. Prepare the Gravy: In a pan, melt butter and sauté chopped onions until golden. Add ginger-garlic paste and cook for a minute. Add pureed tomatoes and cook until the oil separates.
4. Add Spices: Stir in garam masala, cumin, coriander, and a pinch of kasuri methi. Add salt and sugar to balance the acidity of the tomatoes.
5. Simmer the Chicken: Add the grilled chicken to the gravy and simmer for 10–15 minutes. Stir in heavy cream and let it cook for another 5 minutes.
6. Garnish and Serve: Finish with a drizzle of cream and a sprinkle of kasuri methi. Serve hot.

Garlic Naan Directions

1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. Make the Dough: In a large bowl, mix flour, baking powder, salt, yogurt, and the activated yeast. Knead into a soft dough and let it rise for 1–2 hours.
3. Shape the Naan: Divide the dough into balls. Roll each into an oval shape and press garlic cloves onto the surface.
4. Cook the Naan: Heat a skillet or tawa on medium heat. Cook the naan until bubbles form and the bottom is golden. Flip and cook the other side. Brush with butter before serving.

Tips

• Use chicken thighs for more flavor and juiciness.
• Don’t skip the kasuri methi—it adds a unique depth to the curry.
• Letting the dough rest ensures soft and fluffy naan.
• Use a cast-iron skillet for naan if you don’t have a tandoor.
• For extra flavor, add a few drops of lemon juice to the butter chicken before serving.

Variations and Customizations

• Vegan Butter Chicken: Replace chicken with tofu or paneer and use coconut cream instead of dairy cream.
• Low-Fat Version: Use low-fat yogurt, skim milk, and reduce the amount of butter and cream.
• Spice Level: Adjust the amount of chili powder or add fresh green chilies for more heat.
• Naan Variations: Try stuffed naan with cheese, potatoes, or onions. You can also make garlic butter naan without garlic cloves for a milder flavor.

Health Considerations and Nutritional Value

While Butter Chicken is rich in flavor, it can be high in saturated fats due to the butter and cream. However, it’s also a good source of protein from the chicken and calcium from the dairy products. Here’s a breakdown of the nutritional content (approximate for one serving):

• Calories: 400–600 kcal
• Protein: 25–30g
• Fat: 20–30g
• Carbohydrates: 15–25g
• Fiber: 2–4g

To make it healthier, opt for low-fat yogurt and cream, and use whole wheat flour for the naan. You can also increase the vegetable content by adding bell peppers or spinach to the curry.

Ingredients

For Butter Chicken

• 500g boneless chicken thighs
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp chili powder
• ½ tsp turmeric powder
• 1 tbsp cumin seeds
• 1 tbsp coriander powder
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 2 tbsp butter
• 2 tbsp heavy cream
• 1 tsp kasuri methi (crushed)
• Salt to taste
• 1 tsp sugar

For Garlic Naan

• 2 cups all-purpose flour
• ½ cup warm milk
• 1 tsp sugar
• 1 tsp active dry yeast
• ¼ cup plain yogurt
• ½ tsp salt
• ½ tsp baking powder
• 4–5 garlic cloves
• 2 tbsp melted butter
• Fresh coriander (optional)

Directions

Butter Chicken

1. In a bowl, mix yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, salt, and chicken. Marinate for at least 1 hour.
2. Grill or pan-fry the chicken until cooked through and slightly charred.
3. In a pan, melt butter and sauté onions until golden brown.
4. Add ginger-garlic paste and cook for a minute.
5. Stir in tomato puree and cook until the oil separates.
6. Add cumin, coriander, salt, and sugar. Cook for 2–3 minutes.
7. Add grilled chicken and simmer for 10 minutes.
8. Stir in cream and kasuri methi. Cook for 5 more
   
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