**"Rich & Creamy Spiced Butter Chicken with Garlic Naan – A Flavorful Indian Delight"**

 

Recipe: Spiced Butter Chicken with Garlic Naan

Butter Chicken, or Murgh Makhani, is a classic Indian dish known for its rich, creamy tomato sauce infused with aromatic spices. Paired with homemade garlic naan, this dish is a perfect combination of bold flavors and comforting textures. This detailed recipe will guide you through the process of making restaurant-quality butter chicken at home.

Ingredients

For the Butter Chicken

• 500g boneless chicken thighs (cut into bite-sized pieces)
• 2 tbsp plain yogurt
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tbsp ginger-garlic paste
• 2 tbsp oil (for cooking)
• 2 tbsp butter
• 1 large onion (finely chopped)
• 3 tomatoes (pureed)
• 1 tsp sugar
• ½ cup heavy cream
• 1 tsp dried fenugreek leaves (kasuri methi)
• Fresh coriander (for garnish)

For the Garlic Naan

• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup yogurt
• ½ cup warm milk
• 1 tsp sugar
• 1 tbsp oil
• 2 cloves garlic (minced)
• 2 tbsp butter (melted)
• Fresh coriander (for garnish)
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Step 1: Marinate the Chicken

1. In a large bowl, mix yogurt, lemon juice, salt, turmeric, red chili powder, garam masala, ground cumin, and ginger-garlic paste.
2. Add the chicken pieces and coat them well with the marinade.
3. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

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Step 2: Cook the Chicken

1. Heat 2 tbsp oil in a pan over medium heat.
2. Add the marinated chicken pieces and cook for about 5-7 minutes, until they are slightly charred but not fully cooked.
3. Remove the chicken from the pan and set it aside.

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Step 3: Make the Butter Chicken Sauce

1. In the same pan, melt 2 tbsp butter and add the finely chopped onion. Sauté until golden brown.
2. Add the pureed tomatoes and cook for 10 minutes, stirring occasionally.
3. Stir in sugar, salt, and garam masala. Let the sauce simmer for another 5 minutes.
4. Use a blender to make the sauce smooth, then return it to the pan.
5. Add the chicken pieces and cook for 10 minutes on low heat.
6. Pour in the heavy cream and mix well.
7. Crush the dried fenugreek leaves (kasuri methi) between your palms and add them to the sauce.
8. Let the butter chicken simmer for another 5 minutes.

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Step 4: Prepare the Garlic Naan Dough

1. In a bowl, mix flour, baking powder, baking soda, and salt.
2. In another bowl, whisk together yogurt, warm milk, sugar, and oil.
3. Slowly add the wet ingredients to the dry ingredients and knead into a soft dough.
4. Cover with a damp cloth and let it rest for 1 hour.

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Step 5: Cook the Garlic Naan

1. Divide the dough into small balls and roll them out into oval shapes.
2. Sprinkle minced garlic and fresh coriander on top, pressing lightly so they stick.
3. Heat a tawa or skillet over medium heat. Cook the naan for 1-2 minutes on each side until bubbles form and brown spots appear.
4. Brush with melted butter and serve warm.

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Serving Suggestions

• Garnish the butter chicken with fresh coriander and a drizzle of cream.
• Serve hot with garlic naan and basmati rice.
• Pair with mango lassi or a refreshing cucumber raita for a complete meal.

Enjoy your homemade Spiced Butter Chicken with Garlic Naan—a dish full of rich flavors and indulgent textures!