Delhi-Style Butter Chicken With Garlic Naan Recipe

About this recipe

A rich and creamy butter chicken paired with soft, buttery garlic naan, balancing medium spice levels and authentic Delhi flavors.

Ingredients

• Pcs Epi Yogurt Mango
• - Lemon Juice
• 200 g Cream
• 25 g Kasuri Methi
• 500 ml Milk
• Pcs Chings Masala Chicken Chilli
• - Butter
• 1 Kg Kissan Tomato Puree
• 250g Garlic
• 250g Coriander
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• 500 G Sugar
• 25 g Ginger Garlic Paste

Instructions

1. Step 1: Marinate the chicken with yogurt, ginger-garlic paste, lemon juice, turmeric, red chili powder, coriander powder, garam masala, and salt. Let it sit for 30 minutes.
2. Step 2: Heat half the butter in a pan, add marinated chicken, and cook until browned. Remove and set aside.
3. Step 3: In the same pan, add remaining butter and tomato puree. Cook for 10 minutes until the butter separates.
4. Step 4: Add cream and crushed kasuri methi. Stir well and simmer for 5 minutes. Add the cooked chicken back and let it cook for another 10 minutes.
5. Step 5: For the naan, mix flour, activated yeast, sugar, milk, and salt to create a soft dough. Knead for 5 minutes, cover, and let it rest for 30 minutes.
6. Step 6: Divide the dough into portions, roll flat, and sprinkle garlic and cilantro on top. Cook on a hot tawa or skillet until golden brown.
7. Step 7: Serve the butter chicken hot with garlic naan.