Description
A rich and creamy butter chicken served with fragrant steamed rice and warm naan for a complete, comforting meal that brings all the flavors of Indian cuisine together.
Ingredients
1 lb chicken breast or thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder
1/2 cup tomato puree
1/2 cup heavy cream
1/4 cup plain yogurt
2 tablespoons butter
Salt and pepper to taste
1 cup basmati rice
2 cups water
4 pieces naan (store-bought or homemade)
Fresh cilantro, chopped (for garnish)
Instructions
- Start by cooking the basmati rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add the garlic and ginger to the pan and sauté for another 1-2 minutes until fragrant.
- Stir in the cumin, coriander, garam masala, turmeric, and chili powder. Cook for 1-2 minutes to release the spices’ flavors.
- Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Pour in the tomato puree, and then stir in the heavy cream, yogurt, and butter. Season with salt and pepper to taste. Let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens and the chicken is cooked through.
- While the chicken is cooking, heat the naan according to the package instructions or warm it on a grill or skillet for a few minutes on each side until soft and slightly crispy.
- Serve the butter chicken over a bed of steamed basmati rice, with warm naan on the side. Garnish with fresh cilantro.
Notes
Vegetarian Option: Replace the chicken with paneer or tofu for a vegetarian version.
Spicy Version: Increase the chili powder or add a chopped fresh chili for extra heat.
Rice Alternatives: Try cauliflower rice for a low-carb option.
Naan Alternatives: Pita bread or a green salad can be substituted for naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
