Directions:
- Prepare the Butter Chicken:
- In a large skillet, melt butter over medium heat. Add chopped onion and sauté until golden, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add diced chicken and cook until browned, about 5-7 minutes.
- Pour in crushed tomatoes, heavy cream, garam masala, cumin, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens. Garnish with fresh cilantro.
- Make the Naan:
- In a bowl, combine flour, salt, sugar, and baking powder. Add warm water and yogurt, mixing to form a soft dough.
- Knead the dough on a floured surface for about 5 minutes. Cover and let it rest for 30 minutes.
- Divide the dough into balls and roll each ball into an oval shape. Cook on a hot skillet for 2-3 minutes on each side until puffy and golden. Brush with melted butter.
- Serve:
- Serve the butter chicken alongside fluffy naan and cooked white rice.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 600 kcal | Servings: 4 servings
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