My Butter Chicken with Naan
A rich, creamy, and mildly spiced chicken curry served with soft naan.
⏱️ 75 min🍽️ Serves 1
🔥 680 kcal💪 45g protein🍚 60g carbs🥑 30g fat🌾 6g fibreper serving
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servings
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🧅1 large onion
- 🧄3 cloves garlic
- 🫚2 cm fresh ginger
- 🍅400 g canned crushed tomatoes
- cream100 ml heavy cream
- 🧈50 g unsalted butter
- 🌶️2 tsp garam masala
- 🧡1 tsp turmeric powder
- 🌱1 tsp cumin powder
- 🌶️½ tsp chilli powder
- 🌻2 tbsp vegetable oil
- 🧂½ tsp salt
- 🫓4 pieces naan bread
- 🌿 fresh cilantro, for garnish
Pro tips
- For extra richness, marinate the chicken in plain yogurt and a pinch of salt, ginger, and garlic for at least 30 minutes before cooking.
- If you prefer a smoother sauce, you can blend a portion of the sauce with an immersion blender before adding the chicken back.
- Adjust the amount of chilli powder to your preferred spice level; omit for a very mild version.
Method
- 1Cut chicken thighs into 1-inch pieces. Mince onion, garlic, and ginger. Set aside.
- 2Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chicken and cook until lightly browned on all sides, then remove and set aside.
- 3Add butter to the pot, then add onion and sauté until softened, about 5-7 minutes. Add garlic and ginger and cook for another 2 minutes until fragrant.
- 4Stir in garam masala, turmeric, cumin, and chilli powder. Cook for 1 minute until fragrant.
- 5Pour in crushed tomatoes and salt. Bring to a simmer, then add the cooked chicken back to the pot. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally.
- 6Stir in heavy cream and cook for an additional 5 minutes, uncovered, allowing the sauce to thicken slightly. Taste and adjust seasoning if needed.
- 7Warm naan bread according to package instructions.
- 8Garnish with fresh cilantro and serve hot with warm naan bread.