Butter Chicken & Garlic Butter Naan – One Pan

Step 1: Marinate the Chicken

In a bowl, combine the cubed chicken thighs with red chili powder, garam masala, turmeric, salt, black pepper, cayenne (if using), Greek yogurt, lemon juice, fresh ginger paste, and minced garlic. Mix well to ensure the chicken is fully coated. Let it marinate for at least 30 minutes, or ideally overnight in the refrigerator.

Step 2: Cook the Chicken

Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large pan over medium-high heat. Add the marinated chicken to the hot pan and cook until golden brown and crispy on the outside. Once cooked, remove the chicken from the pan and set it aside.

Step 3: Sauté Aromatics for the Sauce

In the same pan, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the finely diced yellow onions and cook, stirring occasionally, until they are soft and translucent, about 5 minutes.

Step 4: Add Ginger, Garlic, and Spices

To the softened onions, add the minced garlic and fresh ginger paste. Stir and cook for 1-2 minutes until fragrant. Then, add the cumin, garam masala, red chili powder, ground coriander, salt, and white sugar. Stir well to combine with the aromatics.

Step 5: Simmer the Tomato Base

Pour in the passata (tomato sauce) and add the cashews (if using). Stir everything together and gently simmer the sauce for 5 minutes, allowing the flavors to meld.

Step 6: Add Cream and Blend the Sauce

Stir in the heavy cream until fully incorporated. Using a handheld immersion blender, carefully blend the sauce directly in the pan until it reaches a smooth consistency. Alternatively, transfer the sauce to a regular blender, blend until smooth, and then return it to the pan. If the sauce is too thick, add 1/4 cup of hot water to adjust the consistency.

Step 7: Combine Chicken and Sauce

Add the previously cooked chicken back into the pan with the blended sauce. Stir to coat the chicken. Keep the heat low and let the butter chicken simmer gently for a few minutes to heat through and allow the flavors to fully combine.

Step 8: Prepare and Cook Naan

While the butter chicken simmers, take your homemade naan dough. Divide it into equal portions and roll each portion out into a flatbread. Cook each naan in a hot, dry pan until it puffs up and develops golden brown spots on both sides.

Step 9: Make Garlic Butter

In a small bowl, combine melted butter with minced garlic and chopped cilantro. Mix well.

Step 10: Brush Naan and Serve

Once the naan is cooked, brush each piece generously with the garlic butter mixture. Serve the warm butter chicken with the garlic butter naan, a side of basmati rice, fresh lime wedges, and a sprinkle of fresh cilantro.

• For best flavor, marinate the chicken overnight.

• Use a solid stainless steel pan for even cooking and easy cleanup.

• Adjust the amount of heavy cream for desired creaminess.

• Cashews are optional but add a rich texture to the sauce.

• Omit cashews for a nut-free version.

• Adjust spice levels to your preference by adding more or less chili powder and cayenne.