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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)
Instructions:
Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, garlic, and ginger. Add the chicken pieces, coat them well, cover, and refrigerate for at least 1 hour, preferably overnight.
Cook the Chicken: Heat oil or ghee in a large skillet over medium-high heat. Add marinated chicken and cook until browned on all sides. Remove the chicken and set aside.
Prepare the Sauce: In the same skillet, melt butter over medium heat. Sauté onions until golden brown. Add garlic and ginger, cook until fragrant. Stir in cumin, garam masala, coriander, chili powder, and turmeric, cooking for 1 minute. Pour in tomato puree and simmer for 10-15 minutes.
Finish the Butter Chicken: Return chicken to the skillet, stir to coat with sauce. Pour in cream and simmer for another 10-15 minutes until chicken is fully cooked. Adjust seasoning with salt and sugar. Garnish with cilantro.
Prepare the Naan: In a mixing bowl, combine flour, salt, baking powder, and sugar. Add yogurt and oil (or melted butter), mix until crumbly. Gradually add warm water to form a soft dough. Knead for 5 minutes. Cover with a damp cloth and let rest for 30 minutes. Divide dough into balls, roll out, and cook in a skillet over medium-high heat for 1-2 minutes on each side. Brush with melted butter or ghee and garnish with garlic and cilantro if desired.
Serve: Serve butter chicken hot, garnished with cilantro, alongside naan. Enjoy with basmati rice or extra naan for dipping.
Prep Time: 20 minutes (plus marinating) | Total Time: 45 minutes | Servings:4
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