Tender grilled chicken pieces simmered in a rich, creamy, and mildly sweet tomato gravy. This world-famous North Indian curry is a true crowd-pleaser, perfect with naan or rice.
Prep45 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 cup
538cal
30gprotein
17gcarbs
Ingredients
500 g Boneless Skinless Chicken Thighs (Cut into 1.5-inch pieces)
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
About Butter Chicken, Garlic Naan and Sirke Wale Pyaaz
Creamy Butter Chicken with aromatic Garlic Naan – a soul-satisfying, protein-packed indulgence!
This north_indian and punjabi dish is perfect for lunch or dinner. With 960.82 calories and 38.400000000000006g of protein per serving, it's a nutritious choice for your meal plan.
41gfat
4 tbsp Unsalted Butter
1.5 cup Tomato Puree (From about 4-5 ripe tomatoes)
0.25 cup Raw Cashews (Soaked in hot water for 20 minutes)
1 tsp Sugar (Adjust to balance tomato acidity)
1 cup Water (As needed for gravy consistency)
0.5 cup Heavy Cream
1 tbsp Kasuri Methi (Dried fenugreek leaves)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, yogurt, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri red chili powder, 1 tsp garam masala, turmeric powder, lemon juice, and 1 tsp salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or ideally for 4-6 hours for maximum flavor.
2
Cook the Chicken
Heat 1 tbsp of oil in a large, heavy-bottomed pan or skillet over medium-high heat.
Place the marinated chicken pieces in a single layer, shaking off excess marinade. Cook in batches to avoid overcrowding.
Cook for 4-5 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the cooked chicken from the pan and set aside.
3
Prepare the Makhani Gravy Base
In the same pan, reduce the heat to medium and add the butter and remaining 1 tbsp of oil.
Once the butter melts, add the remaining 1 tbsp of ginger-garlic paste and sauté for 30 seconds until fragrant.
Pour in the tomato puree, add the remaining 1 tsp Kashmiri red chili powder and 0.5 tsp salt. Stir well.
Cook the tomato mixture for 10-12 minutes, stirring occasionally, until it thickens, darkens in color, and you see oil separating from the sides.
4
Blend for a Silky Smooth Gravy
While the tomato base is cooking, drain the soaked cashews. Place them in a blender with 1/4 cup of water and blend until you have a completely smooth, lump-free paste.
Add the cashew paste to the cooked tomato mixture in the pan. Stir continuously and cook for 2-3 minutes.
Carefully transfer the entire gravy mixture to the blender. Blend until it is velvety smooth. For an ultra-silky restaurant texture, you can strain it through a fine-mesh sieve back into the pan.
5
Combine and Finish the Curry
Return the blended gravy to the pan over low heat. Add the sugar and up to 1 cup of water, depending on your desired consistency. Stir well.
Bring the gravy to a gentle simmer. Add the cooked chicken pieces back into the pan.
Stir in the heavy cream. Crush the kasuri methi between your palms to release its aroma and add it to the gravy.
Simmer gently for 2-3 minutes, allowing the flavors to meld. Do not boil after adding the cream.
Sprinkle the remaining 0.5 tsp of garam masala over the top, stir once, and turn off the heat.
6
Rest and Serve
Let the Butter Chicken rest in the pan for 5-10 minutes before serving. This allows the flavors to deepen.
Garnish with a swirl of cream or a dollop of butter if desired. Serve hot with fresh naan, roti, or steamed basmati rice.
Servings
4
Serving size: 1 naan
391cal
8gprotein
52gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
Trim the root and stem ends of each onion, keeping them whole.
Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2
Make the Pickling Brine
In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
Add the julienned ginger, slit green chilies, and black peppercorns.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3
Assemble the Pickle
Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4
Cool, Store, and Serve
Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
