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Easy Butter Chicken and Homemade Naan

Try this cozy, flavor-packed Butter Chicken paired with homemade Naan Bread
5 from 1 vote
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Ingredients
  

Ingredients for Butter Chicken:

  • 2 lbs. chicken skinless, boneless, cubed into bite-sized pieces
  • ½ cup plain Greek yogurt
  • 1 6 oz can tomato paste
  • 3 tablespoons garam masala
  • 1 tablespoon ground turmeric
  • 1 teaspoon fine sea salt
  • 1 teaspoon crushed red pepper flakes
  • Zest of 1 lemon
  • 1 15 oz can full-fat coconut milk
  • 1 yellow onion finely chopped
  • 4 garlic cloves minced
  • 1- inch fresh ginger peeled and grated
  • 1 tablespoon butter
  • ⅓ cup fresh cilantro chopped (plus extra for garnish if desired)
  • Cooked basmati rice for serving
  • Naan bread for serving

Ingredients for Naan:

  • 1 teaspoon instant yeast
  • ½ cup warm water
  • 1 tablespoon honey
  • 2 tablespoons milk
  • 1 beaten egg
  • ½ teaspoon salt
  • 2 cups all-purpose flour or bread flour
  • 2 tablespoons olive oil or melted butter
  • Melted butter for brushing
  • Chopped parsley for serving

Instructions
 

Instructions For Butter Chicken

    Marinate the Chicken:

    • In a large bowl, combine the cubed chicken, Greek yogurt, tomato paste, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Mix thoroughly so every piece is well-coated.
    • Cover and set aside to marinate for 15-20 minutes (or refrigerate overnight for deeper flavor).

    Sauté Aromatics:

    • In a large skillet, melt the butter over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and everything smells fragrant.

    Cook the Chicken:

    • Add the marinated chicken along with the full can of coconut milk into the skillet. Stir well to combine.

    Simmer:

    • Cover and let simmer for 15-20 minutes over medium-low heat, stirring occasionally, until the chicken is fully cooked through and tender.

    Finish and Serve:

    • Stir in the fresh cilantro, and serve hot over cooked basmati rice alongside warm naan bread. Enjoy!

    Instructions For Naan

      Activate the Yeast:

      • In a large bowl, mix the warm water, yeast, and honey. Let it sit for about 10 minutes until foamy.

      Mix the Dough:

      • Whisk in the beaten egg, milk, salt, and olive oil.

      Form the Dough:

      • Add the flour and stir until a shaggy dough forms. Transfer to a clean surface and knead for 1-2 minutes until smooth and elastic. Add extra flour if it feels too sticky.

      Let it Rise:

      • Return the dough to the bowl, cover, and set aside in a warm spot for 1-2 hours, until doubled in size.

      Shape the Naan:

      • Divide the risen dough into 6 equal pieces. Roll each into a ball, cover, and let rest for another 15-20 minutes.

      Cook the Naan:

      • Heat a lightly oiled cast iron skillet over medium-high heat. Roll out each dough ball thinly (about ⅛” thick). Cook each naan for about 1 minute per side, or until golden and bubbly.

      Finish:

      • Brush warm naan with melted butter and sprinkle with chopped parsley before serving.