Curry On! Butter Chicken with Naan bread

Butter Chicken with homemade Naan bread

Think making Indian food at home is too much to start with? Just try this simple Butter Chicken with naan bread recipe. It’s an easy but delicious version of authentic butter chicken from India. You have to try this delicious flavor sensation once. It only takes some time, but after tasting the result it’s totally worth it! 

Ingrid Beens-Goutier has years of experience in the kitchen, she loves sharing her own recipes and inspiring others. This tasty dish is also from her, she’s happy to explain how to prepare this easy meal:

You probably know it; those gloomy/rainy days like unfortunately many in the Netherlands. Cheer yourself up with this tasty Curry! Instant healer! 

And: Making Indian Naan bread is super easy and tastes much better than store-bought if you ask us, most of the time is spent on the dough rising, otherwise it’s very simple! Experience the traditional Indian feeling even more by making the Naan bread yourself. 

Supplies

Butter Chicken:

- 500 grams chicken thigh fillet

Marinade:

- 2 teaspoons of garam masala

- 200 ml yogurt

- 1 teaspoon finely grated ginger 

- 0.5 teaspoon chili powder

- Juice of one lime with 0.5 teaspoon salt

For the sauce: 

- 2 tablespoons of oil + 4 tablespoons of butter

- 2 finely chopped onions

- 2 finely chopped red peppers

- 2 teaspoons of garam masala

- 400 grams of peeled tomatoes

Extra: Naan bread: 

- 1 teaspoon of sugar

- 4 grams of dry yeast

- 350 grams of flour + some extra for dusting

- 1 teaspoon of salt

- 125 ml of yogurt

- 50 grams of melted butter

- 0.5 bunch of coriander (only the leaves finely chopped)

- 2 to 3 cloves of pressed garlic

Preparation method

- Mix all the ingredients of the marinade well together.

- Add the chicken to the marinade, cover it, and place it in the fridge. Let it sit for at least one hour, preferably even a whole night.  

- Then remove as much marinade as possible from the chicken and save the marinade. Fry the chicken in oil, with two tablespoons of butter for about 10 minutes. 

- Remove the chicken from the pan and add 2 tablespoons of butter, onion, and peppers to the pan and sauté this for about 4 minutes.

- Then add the garam masala and sauté for one more minute, then deglaze with the fresh tomatoes and the marinade.

- Let this cook well for a few minutes. Then you can puree it, it does not have to be completely smooth. 

- Place the chicken in the sauce, cover the pan and let it stew for about 40 minutes. 

- Ideally serve the butter chicken with nice fresh Naan bread. Below you see the recipe for Naan bread. 

Preparation method Naan bread

- Mix the sugar with yeast and 125 ml lukewarm/warm water. Let it stand for about 10 minutes until it foams

- Mix 350 grams of flour with salt in a bowl. Make a 'well' in the flour and pour in the freshly made yeast mixture along with yogurt and one tablespoon of oil. Then knead it into a smooth dough for about 10 minutes

- You can now place the dough in an oiled bowl. Cover it and let it rise for about 1.5 hours in a warm place until the volume has doubled. 

- Mix all ingredients for the herb butter in a bowl.

- Grease a large pan with oil, for good pots and pans check out the Cook and Pan shop. These are definitely suitable. 

- Dust your work surface with some flour, knead the dough briefly and make 6 portions.

- Roll out the portions and fry them for 1-2 minutes until bubbles form. Then turn them over and fry the other side.

- Brush the rolls straight from the pan with herb butter, keep them warm under aluminum foil

Then you can combine the dishes and enjoy this typical Indian dish. Let yourself be further inspired by the recipes from Cook and Pan! 

Enjoy your meal, keep calm and curry on!

Greetings Ingrid

Click here to view Ingrid's Instagram.

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Do you have questions about this recipe or want to let us know how tasty it was?! We are always open to contact! Feel free to email info@CookandPan.nl or fill in the contact form on the website.