Butter Chicken with Garlic Naan

Butter Chicken with Garlic Naan

Introduction

Butter chicken, also known as Murgh Makhani, is a rich and creamy Indian dish that originated in the 1950s in Delhi. It’s beloved for its smooth tomato-based gravy, tender pieces of marinated chicken, and a luxurious blend of spices and butter. Served alongside freshly baked garlic naan, this meal brings together comfort, flavor, and tradition in one satisfying plate. Whether you’re cooking for a special occasion or just craving something indulgent, this classic duo is sure to impress.

The History

Butter chicken was first created by Kundan Lal Gujral, an Indian restaurateur who opened Moti Mahal in Delhi after migrating from Peshawar during the Partition of India. The dish evolved from leftover tandoori chicken, which he began simmering in a spiced tomato sauce to give it new life. The result was a hit, and over time, butter chicken became one of India’s most iconic dishes. Garlic naan, on the other hand, has roots in Central Asia and has long been a staple in Indian cuisine, especially in the north where tandoor ovens are widely used.

Ingredients Breakdown

• For Butter Chicken:
• Chicken (boneless, preferably thighs)
• Yogurt (for marination)
• Ginger-garlic paste
• Red chili powder, turmeric, garam masala, cumin
• Butter
• Onions (finely chopped)
• Tomatoes (pureed)
• Cream
• Kasuri methi (dried fenugreek leaves)
• Salt and sugar (to taste)
• For Garlic Naan:
• All-purpose flour
• Yeast (activated in warm water and sugar)
• Milk
• Plain yogurt
• Baking powder (optional for extra rise)
• Sugar
• Salt
• Butter or oil
• Fresh garlic (minced or sliced)
• Cilantro (optional for garnish before baking)

Step-by-Step Recipe

Preparing Butter Chicken

1. In a bowl, mix chicken with yogurt, ginger-garlic paste, salt, red chili powder, turmeric, and garam masala. Let it marinate for at least 1 hour, preferably overnight.
2. Grill or bake the chicken until fully cooked, then set aside.
3. In a pan, melt butter and sauté onions until golden brown.
4. Add pureed tomatoes and cook until the mixture thickens and oil separates.
5. Stir in ground cumin, salt, and cream, then add the grilled chicken.
6. Simmer everything together, crushing the tomatoes gently into a smooth gravy.
7. Finish with kasuri methi and a touch of sugar to balance acidity.

Preparing Garlic Naan

1. Dissolve yeast in warm water with a pinch of sugar, let it bloom for 5–10 minutes.
2. Mix flour, salt, sugar, baking powder, milk, yogurt, and activated yeast to form a soft dough.
3. Knead well, cover, and let rest for about 1–2 hours or until doubled in size.
4. Divide the dough into balls, roll out each into an oval shape.
5. Press garlic slices onto the naan, brush with melted butter, and cook on a hot skillet or in a preheated oven until puffed and golden.

Tips

• Use boneless chicken thighs for juicier results.
• If you don’t have a tandoor or grill, broil the chicken in the oven or sear it on a cast iron skillet.
• To make the curry richer, use cashew paste or almond paste in the gravy.
• Letting the naan dough rest ensures light and fluffy bread.
• For easier cleanup, line your baking sheet with parchment paper when baking naan.

Variations and Customizations

• Vegetable Butter Masala: Substitute chicken with paneer or mixed veggies like bell peppers, mushrooms, and cauliflower.
• Coconut Butter Chicken: Add coconut milk instead of cream for a tropical twist.
• Whole Wheat Naan: Replace all-purpose flour with whole wheat flour for a healthier option.
• Herb Naan: Mix in chopped cilantro, mint, or parsley before baking for aromatic naan.
• Gluten-Free Naan: Use gluten-free flour blends with xanthan gum for a similar texture.

Health Considerations and Nutritional Value

Butter chicken is high in protein due to the chicken and yogurt content, but it can be calorie-dense because of butter and cream. To make it healthier:

• Use low-fat yogurt and reduce butter usage.
• Substitute heavy cream with low-fat milk or evaporated skim milk.
• Opt for lean chicken breast and skinless cuts.
• Use olive oil instead of butter when making naan.
• Limit portion sizes and pair with steamed vegetables or lentils for a balanced meal.

A typical serving (about 1 cup butter chicken + 1 garlic naan) contains approximately 600–750 calories, depending on preparation methods.

Ingredients

Butter Chicken Ingredients

• 500g boneless chicken thighs
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp butter
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• ¼ cup fresh cream
• 1 tsp kasuri methi
• Salt to taste
• 1 tsp sugar (optional)

Garlic Naan Ingredients

• 2 cups all-purpose flour
• ½ tsp instant yeast
• ½ tsp sugar
• ½ cup warm water
• ¼ cup milk
• ¼ cup plain yogurt
• ½ tsp baking powder (optional)
• 1 tsp salt
• 2 tbsp oil or melted butter
• 4–5 cloves garlic, minced or sliced
• Extra butter for brushing

Directions

How to Make Butter Chicken

1. Marinate Chicken: In a bowl, combine chicken, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Mix well and refrigerate for at least 1 hour.
2. Cook Chicken: Preheat oven to 200°C (400°F). Place marinated chicken on a lined tray and bake for 15–20 minutes or until fully cooked. Alternatively, grill on a stovetop grill or under a broiler.
3. Prepare Gravy Base: Heat butter in a large pan. Add chopped onions and sauté until golden brown.
4. Add Tomatoes: Stir in tomato puree and cook until the oil starts to separate from the mixture. This may take 8–10 minutes.
5. Season Gravy: Add cumin, salt, and optional sugar. Crush the mixture slightly using a wooden spoon to thicken the sauce.
6. Add Chicken: Toss in the cooked chicken and stir well to coat in the gravy.
7. Simmer: Pour in the cream and mix thoroughly. Cook on low heat for 10–15 minutes until flavors meld together.
8. Finish: Sprinkle kasuri methi and stir in gently. Serve hot with garlic naan or rice.

How to Make Garlic Naan

1. Activate Yeast: Dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until frothy.
2. Mix Dough: In a large bowl, combine flour, salt, sugar, baking powder, milk, yogurt, and activated yeast. Kne
   
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