Ingredients:
Chicken:
1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon garam masala
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon chili powder (adjust to taste)
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon vegetable oil or ghee
Sauce Ingredients:
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon chili powder (optional)
1/2 teaspoon ground turmeric
1 (15 oz) can tomato puree (or crushed tomatoes)
1 cup heavy cream (or coconut milk for a lighter option)
1 tablespoon sugar (optional)
Salt, to taste
Fresh cilantro, chopped (for garnish)
Naan Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon sugar
2 tablespoons yogurt
2 tablespoons oil or melted butter
3/4 cup warm water
Additional melted butter or ghee (for brushing)
Fresh garlic and cilantro (optional, for garnish)
For the Chicken Marinade:
1. In a large bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, garlic, and ginger. Mix well.
2. Add the chicken pieces and coat thoroughly. Cover and marinate for at least 1 hour (overnight for better flavor).
For the Sauce:
1. In a large pan, melt the butter over medium heat. Add the onions, garlic, and ginger. Sauté until onions are soft and golden brown.
2. Add cumin, garam masala, coriander, chili powder (if using), and turmeric. Cook for about 1-2 minutes until the spices are fragrant.
3. Stir in the tomato puree and simmer for 10-15 minutes, until the sauce thickens.
4. Lower the heat and add the cream (or coconut milk) and sugar, stirring until combined. Season with salt to taste.
5. Add the marinated chicken pieces to the sauce and cook for 15-20 minutes, until the chicken is cooked through and tender.
6. Garnish with fresh cilantro.
For the Naan:
1. In a large mixing bowl, combine flour, salt, baking powder, and sugar. Stir in yogurt and oil.
2. Gradually add warm water and knead into a soft dough. Cover and let it rest for 30 minutes.
3. Divide the dough into small balls. Roll each ball into a flat, oval shape.
4. Heat a skillet or griddle over medium heat. Cook each naan for 1-2 minutes on each side until golden and puffed up.
5. Brush with melted butter or ghee. Optionally, garnish with fresh garlic and cilantro.
Enjoy your butter chicken with naan!