# Restaurant Style Butter Chicken With Homemade Garlic Naan

This recipe shows how to make restaurant-style butter chicken with homemade garlic naan.

- Total time: 10 min
- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 1.5 pounds chicken breast
- 2 tbsp lemon juice
- 3 tsp Kashmiri chili powder
- 1 tsp kosher salt
- 0.33 cup Greek yogurt
- 2 tbsp avocado oil
- 1 tsp ground fenugreek
- 2 tsp turmeric powder
- 3 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp garam masala
- 2 tsp active dry yeast
- 1 tsp sugar
- 0.5 cup lukewarm water
- 1 large egg
- 0.33 cup avocado oil
- 0.25 cup plain yogurt
- 2.33 cups all-purpose flour
- 1 tsp salt
- 1 stick unsalted butter
- 5 cloves minced garlic
- 0.75 cup chopped cilantro
- 0.5 tsp salt
- 24 oz tomatoes
- 1 cinnamon stick
- 1 green chili
- 6 cardamom pods
- 3 pieces clove
- 3 tbsp unsalted butter
- 2 tbsp unsalted butter
- 2 tbsp minced garlic
- 2 tsp minced ginger
- 30 cashews
- 2 tsp Kashmiri chili powder
- 1 tsp sugar
- 2 cups water
- 1 tsp garam masala
- 0.25 cup heavy cream
- 1 handful cilantro
- 1 tsp fenugreek seeds
- 1 tsp salt

## Instructions

1. Prepare the first marinade by mixing 1.5 to 2 pounds of chicken breast, 2 tbsp fresh squeezed lemon juice, 3 tsp Kashmiri chili powder and 1 tsp kosher salt.
2. Marinate the chicken for about 20 minutes.
3. Prepare the second marinade by mixing 1/3 cup Greek yogurt, 2 tbsp avocado oil, 1 tsp ground fenugreek, 2 tsp turmeric powder, 3 tbsp minced garlic, 1 tbsp minced ginger, and 2 tsp garam masala.
4. Add the second marinade to the chicken and marinate for at least 2 hours, preferably overnight.
5. Prepare the garlic naan dough by mixing 2 tsp active dry yeast, 1 tsp sugar, 1/2 cup lukewarm water, 1 large egg, 1/3 cup avocado oil, 1/4 cup plain yogurt, 2 1/3 cups all-purpose flour, and 1 tsp salt.
6. Let the dough rise for 40 minutes to 1 hour.
7. Roll the dough into a log, cut it into 10 pieces, and shape them into pillows.
8. Roll out each pillow to about 1/4 inch thick.
9. Cook the naan on a lightly oiled pan for 30 seconds per side.
10. Prepare the garlic butter by melting 1 stick of unsalted butter, add 5 cloves minced garlic, and 0.5 tsp of salt.
11. Cook for 3 minutes and let cool.
12. Add 3/4 cup chopped cilantro to the garlic butter.
13. Spread the garlic butter on the cooked naan.
14. Broil the chicken until slightly charred.
15. Make the tomato puree by blending 24 oz of tomatoes.
16. In a pan, toast 1 cinnamon stick, 1 green chili, 6 cardamom pods, and 3 cloves for 4-5 minutes.
17. Add 3 tbsp of unsalted butter and continue toasting for 2 minutes.
18. Remove the spices and add 2 tbsp minced garlic, 2 tsp minced ginger and the tomato puree.
19. Add 1 tsp of salt, more Kashmiri chili powder, a tsp of sugar, and the juice from the broiled chicken.
20. Simmer for 12-15 minutes.
21. Add 2 cups of water to the simmering tomato sauce and bring to a simmer.
22. Blend the sauce in the blender for 1 minute and strain it through a chinois.
23. Add garam masala, fenugreek seeds and 2 tbsp unsalted butter to the sauce.
24. Add 1/4 cup of heavy cream and more salt.
25. Add the broiled chicken and gently warm it up in the sauce for 2-3 minutes.
26. Garnish with cream, fenugreek seeds and cilantro.

## Equipment

- knife
- bowl
- whisk
- blender
- small pot
- large pan
- sheet pan
- dough scraper
- rolling pin

## Tips

- For the best result marinate the chicken overnight.
- If you don't like cilantro, use parsley or another herb.
- Authentic butter chicken doesn't have onions in it.
- Use leaves instead of fenugreek seeds for the best flavor

## Source

- Original video: https://m.youtube.com/watch?v=uHgCYeXdRVI
- Recipe page: https://www.cliprecipe.com/recipe/53bb9562-1d9b-4757-8c1e-3caf91b0a3aa
- Extracted: 2025-04-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt