Butter Chicken (or Murg Makhani, to be precise) is one of our favourite Indian dishes. What's best to dip in your rich, creamy and absolutely delicious sauce? A homemade Naan, of course! Try this easy recipe today, and enjoy a homemade curry in under an hour!
For the chicken marinade:
375g full-fat Greek yoghurt
2 tbsp lemon juice
1 ½ tbsp ground turmeric powder
2 tbsp garam masala
2 tbsp ground cumin powder
1.4kg chicken thighs, on the bone (fillets are OK but bone-in is better!)
For the Butter Chicken sauce:
4 tsp vegetable oil
4 cloves garlic
60g fresh ginger
1 tbsp cumin seeds
1 cinnamon stick
salt to taste
160ml chicken stock
360ml double cream
1 ½ tsp tomato paste/puree
3 tbsp finely chopped almonds (optional)
½ bunch coriander
For the Naan:
350g self-raising flour, plus extra for dusting
1 tsp baking powder
Spatula and mixing spoon
Non-stick frying pan
To make your Naan
Mix all the ingredients together in your mixing bowl. Knead well, till you get a soft dough (it shouldn’t stick to your hands at all, but should stretch easily).
Allow to rest for 10 minutes. [During this time, we can make our butter chicken!]
Divide the dough into 6 even pieces.
Roll the dough out into thin ovals.
Heat a non-stick frying pan on high, then pan-fry the naan for 2 to 3 minutes, till golden brown on both sides. Serve warm.
For the butter chicken
Combine all the marinade ingredients in a bowl, then add the chicken. You can prepare this the day before, but a quick marinade of 10 to 15 minutes is ok.
In a large frying pan over medium heat, melt the butter and the oil until it starts to foam.
Add the onions, and ‘sweat’ (cook) until translucent.
Add the garlic, ginger and cumin seeds, and sauté until the onions start to brown.
Add the cinnamon stick, tomatoes, and a pinch of salt, then cook for about 10 minutes.
Add the chicken and all of its marinade to the frying pan, and cook till chicken starts to go brown.
Add the chicken stock, and bring the mixture to a boil. Once boiling, lower the heat and simmer uncovered for approximately 30 minutes.
Stir in the cream and tomato paste/puree. Simmer until the chicken is cooked through (10 to 15 minutes).
Add the almonds, cook for an additional 5 minutes then remove from the heat. Garnish with coriander.