Butter Chicken and Garlic Butter Naan
Treat your taste buds to a delightful homemade Butter Chicken paired with irresistibly soft Garlic Butter Naan! This scrumptious recipe, perfect for feeding five hungry friends, is a wallet-friendly option at just £2.80 per serving. With tender chicken simmered in a rich, aromatic sauce and naan brushed with luscious garlic butter, you'll feel like a culinary superstar without breaking the bank!
Prep
30
min
Cook
35
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥬Fresh Produce(4)
- chopped coriander for garnishingoptional
- 3 garlic cloves finely chopped
- 1 tbsp ginger and garlic paste (15 ml)
- 2 red onions finely diced
🥩Meat & Seafood(1)
- 10 chicken thighs chopped
🥛Dairy & Eggs(4)
- 2 tbsp butter (28 g)
- 2 tbsp butter melted (28 g)
- 150ml double cream (heavy whipping cream) (5.07 fl oz)heavy whipping cream
- 2 tbsp Greek yogurt (30 ml)
🫙Pantry Staples(2)
- 1 tsp brown sugar (5 ml)
- Naan bread (can get it from any supermarket)
🧂Spices & Seasonings(5)
- 1 tsp fenugreek (5 ml)
- 1 tbsp garam masala (15 ml)
- 2 tbsp garam masala (30 ml)
- 1 tsp salt (5 ml)
- 3/4 tbsp salt (11.2 ml)
📦Other(4)
- 1 tsp chilli powder (5 ml)
- 3/4 tbsp chilli powder (11.2 ml)
- 1 can of chopped tomatoes
- 1 tbsp tumeric (15 ml)
👨🍳 Instructions
- 1
Marinade your chicken thighs in yogurt and the spices. Leave to marinate for at least 30 minutes, preferably overnight.
- 2
Once complete, put on a baking tray and grill at 210 degrees Celsius for 25 minutes.
- 3
Fry your chopped onions until golden brown then add your chopped tomatoes followed by 3/4 of the can of water. Mix until well incorporated and then add in your spices. Cook for a further 10 minutes on low heat.
- 4
Let the sauce cool down and then blend the sauce until smooth.
- 5
Place the sauce back into the pan followed by the cooked chicken thighs. Mix well. Add in your double cream, butter and finish off with fresh coriander. Cook for a further 10 minutes on low heat.
- 6
Enjoy!
💡 Pro Tips
- ✓Marinate the chicken thighs in yogurt for a minimum of 8 hours rather than the stated 30-minute minimum, since yogurt's lactic acid (pH ~4.5) needs time to break down muscle proteins and tenderize without over-denaturing them into a mushy texture.timing8-24 hours
- ✓Grill the marinated chicken at 210°C for exactly 25 minutes to hit an internal temperature of 74°C, but pull it at 70°C since carryover cooking will finish the job while the chicken finishes simmering in the sauce, preventing rubbery overcooked meat.temperature70°C internal, 210°C oven
- ✓Cook the onions low and slow until deeply golden (15-20 minutes) rather than rushing on high heat, because Maillard reaction byproducts formed during this caramelization are the base flavor compounds that give butter chicken its signature depth.technique15-20 minutes, medium-low heat
- ✓Cool the tomato-onion sauce to below 40°C before blending, since blending hot liquids creates steam pressure that can blow the blender lid off and cause severe burns—plus rapid cooling prevents the tomatoes' pectin from breaking down further and thinning the sauce.equipmentbelow 40°C
- ✓Add the double cream off direct high heat and stir constantly during the final 10-minute simmer, as cream with 35-40% fat content can still split if the sauce exceeds 85°C, causing a greasy separated texture instead of silky emulsification.techniquekeep below 85°C
Share this recipe
Prep
30
min
Cook
35
min
Serves
5
people
Level
intermediate
Share this recipe
Butter Chicken and Garlic Butter Naan
Treat your taste buds to a delightful homemade Butter Chicken paired with irresistibly soft Garlic Butter Naan! This scrumptious recipe, perfect for feeding five hungry friends, is a wallet-friendly option at just £2.80 per serving. With tender chicken simmered in a rich, aromatic sauce and naan brushed with luscious garlic butter, you'll feel like a culinary superstar without breaking the bank!
📝 Ingredients
Serves 5🥬Fresh Produce(4)
- chopped coriander for garnishingoptional
- 3 garlic cloves finely chopped
- 1 tbsp ginger and garlic paste (15 ml)
- 2 red onions finely diced
🥩Meat & Seafood(1)
- 10 chicken thighs chopped
🥛Dairy & Eggs(4)
- 2 tbsp butter (28 g)
- 2 tbsp butter melted (28 g)
- 150ml double cream (heavy whipping cream) (5.07 fl oz)heavy whipping cream
- 2 tbsp Greek yogurt (30 ml)
🫙Pantry Staples(2)
- 1 tsp brown sugar (5 ml)
- Naan bread (can get it from any supermarket)
🧂Spices & Seasonings(5)
- 1 tsp fenugreek (5 ml)
- 1 tbsp garam masala (15 ml)
- 2 tbsp garam masala (30 ml)
- 1 tsp salt (5 ml)
- 3/4 tbsp salt (11.2 ml)
📦Other(4)
- 1 tsp chilli powder (5 ml)
- 3/4 tbsp chilli powder (11.2 ml)
- 1 can of chopped tomatoes
- 1 tbsp tumeric (15 ml)
👨🍳 Instructions
- 1
Marinade your chicken thighs in yogurt and the spices. Leave to marinate for at least 30 minutes, preferably overnight.
- 2
Once complete, put on a baking tray and grill at 210 degrees Celsius for 25 minutes.
- 3
Fry your chopped onions until golden brown then add your chopped tomatoes followed by 3/4 of the can of water. Mix until well incorporated and then add in your spices. Cook for a further 10 minutes on low heat.
- 4
Let the sauce cool down and then blend the sauce until smooth.
- 5
Place the sauce back into the pan followed by the cooked chicken thighs. Mix well. Add in your double cream, butter and finish off with fresh coriander. Cook for a further 10 minutes on low heat.
- 6
Enjoy!
💡 Pro Tips
- ✓Marinate the chicken thighs in yogurt for a minimum of 8 hours rather than the stated 30-minute minimum, since yogurt's lactic acid (pH ~4.5) needs time to break down muscle proteins and tenderize without over-denaturing them into a mushy texture.timing8-24 hours
- ✓Grill the marinated chicken at 210°C for exactly 25 minutes to hit an internal temperature of 74°C, but pull it at 70°C since carryover cooking will finish the job while the chicken finishes simmering in the sauce, preventing rubbery overcooked meat.temperature70°C internal, 210°C oven
- ✓Cook the onions low and slow until deeply golden (15-20 minutes) rather than rushing on high heat, because Maillard reaction byproducts formed during this caramelization are the base flavor compounds that give butter chicken its signature depth.technique15-20 minutes, medium-low heat
- ✓Cool the tomato-onion sauce to below 40°C before blending, since blending hot liquids creates steam pressure that can blow the blender lid off and cause severe burns—plus rapid cooling prevents the tomatoes' pectin from breaking down further and thinning the sauce.equipmentbelow 40°C
- ✓Add the double cream off direct high heat and stir constantly during the final 10-minute simmer, as cream with 35-40% fat content can still split if the sauce exceeds 85°C, causing a greasy separated texture instead of silky emulsification.techniquekeep below 85°C