Indian Butter Chicken With Naan

4 servings | Prep Time: 1 hour 10 minutes (plus marination time) | Cook Time: 1 hour 10 minutes

Ingredients:

For the Chicken Marinade:

 

For the Naan:

 

For the Butter Chicken Sauce:

Butter Chicken is Better Chicken

Spices from around the world combine with the rich creaminess of Washington dairy in our Indian Butter Chicken recipe with homemade Naan bread for dipping. Made with Greek yogurt, unsalted butter, heavy whipping cream, and spices like turmeric, garam masala and cinnamon—it’s the ultimate dairy comfort food and perfect for fall.


Indian Butter Chicken With Naan

4 servings | Prep Time: 1 hour 10 minutes (plus marination time) | Cook Time: 1 hour 10 minutes

Ingredients:

For the Chicken Marinade:

  • ¾ cup ZOI Ⓡ Plain Greek Yogurt
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • ¾ teaspoon fine sea salt
  • ½ teaspoon cayenne pepper
  • ⅓ cup lemon juice
  • 1½ pounds boneless skinless chicken thighs

 

For the Naan:

 

For the Butter Chicken Sauce:

  • 2 tablespoons preferred vegetable oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2” piece ginger, peeled and minced
  • 2 serrano peppers, seeded and minced
  • 1 tablespoon garam masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon fine sea salt
  • One 2” long cinnamon stick
  • ½ teaspoon ground turmeric
  • 1 (14.5oz) can diced tomatoes
  • 1 cup chicken broth
  • ¾ cup Darigold Ⓡ Heavy Whipping Cream
  • 3 tablespoons Smith Brothers Farms Unsalted Butter
  • Chopped cilantro
Directions:
  1. Marinate the chicken: In a large bowl whisk to combine yogurt, garam masala, turmeric, salt, cayenne, and lemon juice. Add chicken and toss to coat. Cover tightly and refrigerate for at least 4 hours or overnight.
  2. Prepare the naan: In a large bowl or a stand mixer fitted with the dough hook, combine flour, salt, and yeast. Add yogurt and 2 tablespoons melted butter and mix on low speed or with a wooden spoon until the dough comes together. If dough is still dry, add 1-2 tablespoons water as needed to create a smooth dough.
  3. Knead on low speed or by hand for 10 minutes or until the dough is very smooth. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until almost doubled in size, about 1½ hours.
  4. Place a baking stone, cast iron pizza pan, or heavy baking sheet on the middle rack of the oven. Preheat oven to 475℉ for 45 minutes.
  5. Divide the dough into 4 pieces. Roll the pieces into balls, cover, and let rest for 10 minutes.
  6. On a lightly floured countertop, roll out each ball of dough into a ¼” thick oval roughly 8-10” long. Brush the tops with the remaining 2 tablespoons melted butter.
  7. Place as many of the breads as will fit without touching on the hot baking stone, pizza pan, or baking sheet. Bake until puffy and browned on the bottom, 6-8 minutes.
  8. Remove from the oven and bake the remaining breads, if necessary.
  9. Cook the chicken: Preheat the broiler and place an oven rack about 6” from the heating element. Line a large baking sheet with aluminum foil.
  10. Remove chicken from the marinade, allowing excess to drip off. Place chicken on prepared baking sheet. Broil, turning once, until starting to char around the edges and the internal temperature reaches 175℉, 15-20 minutes.
  11. Make the sauce: In a large skillet, heat oil over medium heat. Add onion and saute until very soft and lightly browned, about 10 minutes. Add garlic, ginger, serranos, garam masala, cumin, salt, cinnamon, and turmeric and cook, stirring, 2 minutes more.
  12. Add the tomatoes and broth. Bring to a simmer, then reduce the heat to low and simmer gently until the sauce is thickened, 20-25 minutes. Remove the cinnamon stick and scrape the sauce into a blender. Blend until smooth and return to the skillet.
  13. Cut the cooked chicken into bite-sized pieces and stir into the sauce along with the cream and butter. Bring to a simmer and cook 5 minutes more.
  14. Serve garnished with cilantro, with naan on the side.

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