Description
A delightful recipe for Butter Chicken served with warm naan bread, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt to taste
- Fresh cilantro for garnish
- 4 pieces of naan bread
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the cumin, coriander, garam masala, turmeric, and chili powder to the skillet. Stir well and cook for 1 minute to toast the spices.
- Pour in the crushed tomatoes and bring the mixture to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.
- Reduce the heat to low and stir in the heavy cream. Add the chicken pieces and season with salt. Simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- While the chicken is cooking, warm the naan bread according to package instructions.
- Serve the butter chicken hot, garnished with fresh cilantro, alongside the warm naan.
Notes
- For a creamier sauce, you can blend the crushed tomatoes before adding them to the skillet.
- To make it spicier, add more chili powder or a pinch of cayenne pepper during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg