Introduction

Butter Chicken and Butter Naan are iconic dishes in Indian cuisine. They are known for their rich flavors and delicious taste. Butter Chicken, also known as Murgh Makhani, is a creamy and mildly spiced chicken dish that is typically served with Butter Naan, a soft and buttery Indian bread. Both dishes have gained popularity worldwide and are a must-try for anyone who appreciates Indian food.

Ingredients

For the Butter Chicken:

– 500 grams boneless chicken

– 1 cup plain yogurt

– 2 tablespoons ginger-garlic paste

– 1 teaspoon red chili powder

– 1 teaspoon turmeric powder

– 1 teaspoon garam masala

– 1 teaspoon kasuri methi (dried fenugreek leaves)

– Salt to taste

– 2 tablespoons butter

– 1 cup tomato puree

– 1 cup fresh cream

– Fresh coriander leaves for garnishing

For the Butter Naan:

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1 tablespoon sugar

– 1/2 cup plain yogurt

– 2 tablespoons melted butter

– 1/4 cup warm milk

Steps

1. In a mixing bowl, combine the boneless chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, kasuri methi, and salt. Mix well and let it marinate for at least 1 hour.

2. Heat butter in a pan and add the marinated chicken. Cook until the chicken is browned and cooked through.

3. In another pan, heat butter and add tomato puree. Cook for a few minutes until the puree thickens.

4. Add the cooked chicken to the tomato puree and mix well. Cook for 5 minutes.

5. Reduce the heat and add fresh cream. Stir well and cook for another 2-3 minutes.

6. Garnish with fresh coriander leaves and serve hot with Butter Naan.

For the Butter Naan:

1. In a mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and sugar.

2. Add yogurt and melted butter to the dry ingredients. Mix well.

3. Gradually add warm milk and knead the dough until it becomes soft and pliable.

4. Cover the dough with a damp cloth and let it rest for 1 hour.

5. Divide the dough into small portions and roll each portion into a circular shape.

6. Heat a tawa or griddle and cook the naan on both sides until it puffs up and gets golden brown spots.

7. Apply butter on top of the cooked naan and serve hot with Butter Chicken.

Variations

1. Vegetarian Option: Instead of chicken, you can use paneer (Indian cottage cheese) to make Butter Paneer.

2. Spicier Version: Increase the amount of red chili powder and garam masala according to your taste preferences.

3. Healthier Option: Use low-fat yogurt and cream for a healthier version of Butter Chicken.

Tips

– Make sure to marinate the chicken for at least 1 hour to enhance the flavors.

– Use fresh and ripe tomatoes for the tomato puree to get a rich color and taste.

– Adjust the spices according to your taste preferences.

– Brush the cooked Butter Naan with melted butter for extra flavor.

Conclusion

Butter Chicken and Butter Naan are a match made in heaven. The creamy and flavorful Butter Chicken pairs perfectly with the soft and buttery Naan bread. These dishes are a wonderful representation of the diverse and delicious Indian cuisine. Whether you are a fan of Indian food or looking to try something new, Butter Chicken and Butter Naan are sure to impress your taste buds.

FAQs

1. Can I use bone-in chicken for Butter Chicken?

Yes, you can use bone-in chicken for Butter Chicken. Just make sure to adjust the cooking time accordingly to ensure the chicken is cooked through.

2. Can I make Butter Naan without a tandoor?

Yes, you can make Butter Naan without a tandoor. A tawa or griddle works perfectly fine to cook the naan on the stovetop.

3. Can I freeze Butter Chicken?

Yes, you can freeze Butter Chicken. Let it cool completely, transfer it to an airtight container, and store it in the freezer for up to 3 months. Thaw it in the refrigerator before reheating.

Butter Chicken and Butter Naan

Recipe by Author

★★★★☆

4.5 from 120 votes

Course: Main Dish

Cuisine: Indian

Difficulty: medium

🍽️

Servings

4

⏱️

Prep time

60 minutes

🔥

Cooking time

30 minutes

📊

Calories

620 kcal

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A delicious and creamy Butter Chicken served with soft and buttery Butter Naan, iconic dishes in Indian cuisine that are loved for their rich flavors

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Ingredients

• 500 grams boneless chicken
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• 2 tablespoons butter
• 1 cup tomato puree
• 1 cup fresh cream
• Fresh coriander leaves for garnishing
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup plain yogurt
• 2 tablespoons melted butter
• 1/4 cup warm milk

Directions

1. In a mixing bowl, combine the boneless chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, kasuri methi, and salt. Marinate for at least 1 hour.
2. Heat butter in a pan, add marinated chicken, and cook until browned and cooked through.
3. In another pan, heat butter, add tomato puree, and cook until thickened.
4. Add cooked chicken to the tomato puree, mix well, and cook for 5 minutes.
5. Reduce heat, add fresh cream, stir well, and cook for another 2-3 minutes.
6. Garnish with fresh coriander leaves and serve hot with Butter Naan.
7. In a mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and sugar.
8. Add yogurt and melted butter, mix well.
9. Gradually add warm milk, knead the dough until soft, cover with a damp cloth, and let it rest for 1 hour.
10. Divide the dough into small portions, roll each into a circular shape.
11. Heat a tawa or griddle, cook the naan on both sides until puffed up and golden brown spots appear.
12. Apply butter on top of the cooked naan and serve hot with Butter Chicken.

Nutrition Facts

Calories: 620

Fat: 24

Carbohydrates: 70

Protein: 32

Sodium: 600

Fiber: 4

Sugar: 8