Delight your taste buds with this Velvety Butter Chicken recipe, a classic dish from the heart of Indian cuisine. Paired with fluffy basmati rice and freshly made naan, this meal offers a rich, comforting experience perfect for any occasion. Whether you’re preparing a weeknight dinner or a special family gathering, this dish promises to impress with its creamy texture and aromatic spices.

Ingredients

For the Velvety Butter Chicken

• Chicken: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• Marinade:
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • Salt to taste
• Butter Chicken Sauce:
  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 tsp cumin seeds
  • 1 can (15 oz) tomato puree
  • 1 cup heavy cream
  • 2 tsp garam masala
  • 1 tsp fenugreek leaves
  • Salt and pepper to taste
  • Fresh cilantro for garnish

For the Fluffy Basmati Rice

• 2 cups basmati rice
• 4 cups water
• 1 tsp salt
• 1 tbsp butter or ghee

For the Homemade Naan

• 2 cups all-purpose flour
• 1 tsp sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup warm water
• 1/4 cup plain yogurt
• 2 tbsp melted butter

Steps / Instructions

For the Velvety Butter Chicken

1. Marinate the Chicken: Combine all marinade ingredients in a large bowl. Add the chicken pieces and coat well. Cover and refrigerate for at least 2 hours or overnight for deeper flavor. This allows the spices to infuse into the chicken, resulting in a more robust taste.
2. Cook the Chicken: Preheat your oven to 400°F (200°C). Spread the marinated chicken on a baking sheet and bake for 20 minutes until cooked through. The chicken should be tender and start to caramelize around the edges, providing a savory depth.
3. Prepare the Sauce: In a large pan, heat butter over medium heat. Add cumin seeds and sauté until they begin to pop. Add onions, garlic, and ginger, cooking until the onions are golden brown and the kitchen fills with a mouthwatering aroma.
4. Add tomato puree, garam masala, and fenugreek leaves. Stir well and let simmer for 10 minutes, stirring occasionally. The sauce should thicken slightly, providing a rich base for the chicken.
5. Stir in the cream and reduce heat to low. Add the baked chicken pieces and toss to coat in the sauce. Let it simmer for another 10 minutes, allowing flavors to meld. Season with salt and pepper. The sauce should be smooth and velvety, clinging perfectly to each piece of chicken.

For the Fluffy Basmati Rice

1. Rinse the rice under cold water until the water runs clear to remove excess starch. This step ensures each grain remains distinct and fluffy after cooking.
2. Bring water to a boil in a medium saucepan. Add the rice and salt, then cover and reduce heat to low. This gentle simmering helps the rice cook evenly without becoming mushy.
3. Simmer for 15 minutes. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in butter or ghee. This resting period allows the rice to finish absorbing moisture, ensuring a perfect texture.

For the Homemade Naan

1. In a large mixing bowl, combine flour, sugar, baking powder, and salt. This dry mixture forms the base for the naan, providing structure and a hint of sweetness.
2. Incorporate warm water and yogurt, mixing until a soft dough forms. Knead on a floured surface for about 5 minutes until smooth. Proper kneading develops the gluten, giving naan its characteristic chewiness.
3. Divide the dough into 8 pieces, roll out each into an oval shape. The ovals should be about 1/4 inch thick, allowing for even cooking.
4. Heat a large skillet over medium-high heat. Cook each naan until bubbles form and brown spots appear, about 2 minutes per side. Brush with melted butter before serving. The butter adds flavor and keeps the naan moist.

Tips & Tricks

• Storage Tips: Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to maintain its velvety texture.
• Make-Ahead Option: Prepare the marinade and sauce a day ahead to save time on cooking day. This also allows the flavors to deepen, making the dish even more delicious.
• Common Mistakes to Avoid: Avoid overcooking the chicken; it should be tender and succulent. Ensure the sauce is not too thick by adjusting the cream quantity. You want a sauce that coats the chicken smoothly without being too heavy.
• Pro Techniques: Toasting the spices enhances their flavors, adding depth to the dish. Be sure to stir them in a bit of oil or butter to release their aromatic oils, which are essential for the rich taste of Velvety Butter Chicken.

Serving Suggestions

Serve your Velvety Butter Chicken hot, garnished with freshly chopped cilantro. Pair it with the fluffy basmati rice and warm naan for a complete meal. For added flavor, consider accompanying with a side of mango chutney or a fresh cucumber raita. A chilled glass of lassi or a cup of chai tea complements the meal beautifully, offering an authentic touch to your dining experience. You can learn more about this topic.

FAQ

• Can I use chicken breast instead of thighs? Yes, chicken breast can be used, but thighs offer a juicier texture. If using breast, monitor cooking time closely to prevent drying out.
• Is there a dairy-free option? Substitute coconut cream for heavy cream in the sauce and use plant-based yogurt for the marinade. This maintains the creamy texture while accommodating dairy restrictions.
• Can naan be made gluten-free? Yes, using a gluten-free flour blend can make naan suitable for gluten-sensitive diners. Ensure the blend is designed for bread to achieve the best texture.
• How spicy is this dish? The level of heat can be adjusted by varying the amount of chili powder to suit your taste preference. For a milder version, reduce the chili powder or substitute with paprika for color without the heat.

Print

Velvety Butter Chicken With Fluffy Rice and Naan

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Indian Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

2 hr 15 min

🍳

Cook Time

40 min

🔥

Calories

—

Delight your taste buds with this Velvety Butter Chicken recipe, a classic dish from the heart of Indian cuisine. Paired with fluffy basmati rice and freshly made naan, this meal offers a rich, comforting experience perfect for any occasion.

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Ingredients

US Metric

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp chili powder
• Salt to taste
• 2 tbsp butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp cumin seeds
• 1 can (15 oz) tomato puree
• 1 cup heavy cream
• 2 tsp garam masala
• 1 tsp fenugreek leaves
• Salt and pepper to taste
• Fresh cilantro for garnish
• 2 cups basmati rice
• 4 cups water
• 1 tsp salt
• 1 tbsp butter or ghee
• 2 cups all-purpose flour
• 1 tsp sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup warm water
• 1/4 cup plain yogurt
• 2 tbsp melted butter

Directions

1.

Combine all marinade ingredients in a large bowl. Add the chicken pieces and coat well. Cover and refrigerate for at least 2 hours or overnight.

2.

Preheat oven to 400°F (200°C). Spread the marinated chicken on a baking sheet and bake for 20 minutes until cooked through.

3.

In a large pan, heat butter over medium heat. Add cumin seeds and sauté until they begin to pop. Add onions, garlic, and ginger, cooking until the onions are golden brown.

4.

Add tomato puree, garam masala, and fenugreek leaves. Stir well and let simmer for 10 minutes, stirring occasionally.

5.

Stir in the cream and reduce heat to low. Add the baked chicken pieces and toss to coat in the sauce. Let it simmer for another 10 minutes. Season with salt and pepper.

6.

Rinse the rice under cold water until the water runs clear.

7.

Bring water to a boil in a medium saucepan. Add the rice and salt, then cover and reduce heat to low. Simmer for 15 minutes.

8.

Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in butter or ghee.

9.

In a large mixing bowl, combine flour, sugar, baking powder, and salt.

10.

Incorporate warm water and yogurt, mixing until a soft dough forms. Knead on a floured surface for about 5 minutes until smooth.

11.

Divide the dough into 8 pieces, roll out each into an oval shape.

12.

Heat a large skillet over medium-high heat. Cook each naan until bubbles form and brown spots appear, about 2 minutes per side. Brush with melted butter before serving.