Take your finger off the takeaway speed dial! This easy butter chicken with naan bread recipe can be made simply at home, and it perfect for a relaxed Friday night in. Using yoghurt in both the curry and the naan bread, and mild spices for flavour, it’s also a healthy option for the whole family to enjoy.
Preparation Time: 50 minutes
2 cups self-raising flour
1 cup natural yogurt
2 tbsp water (optional)
1/4 cup olive oil
sea salt flakes
6 tbsp butter
1kg chicken breast, diced into cubes
1 yellow onion, diced
3 garlic cloves, crushed
1 tbsp finely grated ginger
3 tsp garam masala
1 tsp chilli powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1 1/2 cups tomato paste
2 cups natural yoghurt
2 tsp cornflour
salt and pepper
lime wedges and coriander, to garnish
- Preheat oven to 200C, and line a baking sheet with baking paper.
- Combine the flour and Greek yogurt in a stand mixer with the hook attachment, mixing until dough starts to form. If the dough is not coming together, add 1 tablespoon of water at a time until it forms a ball.
- Transfer the dough to a lightly floured surface knead lightly for 5 minutes. Divide dough into 10 pieces and roll each piece out into an oval, less than 1cm thick. Transfer to baking sheet and brush each piece of dough lightly with olive oil and scatter with sea salt flakes. Cook for 15-20 minutes until golden brown.
- Meanwhile, melt 2 tbsp of the butter in a large frying pan over medium-high heat. Brown the diced chicken in batches, stirring to brown all sides, and set aside.
- Reduce heat to medium and melt half the remaining butter in the pan. Add the onion, and cook until it begins to soften. Add the garlic, ginger, and dry spices and stir to combine, then add the tomato paste. Bring the mixture to a simmer and cook for five minutes.
- In a separate bowl, sprinkle cornflour onto yoghurt and stir to combine. Gradually stir spoonfuls of the hot paste from the frying pan into the yoghurt, until it is warm, then tip the yoghurt mix into the frying pan and bring the mixture back to a simmer. Following this method prevents the yoghurt from curdling or splitting.
- Add the browned chicken to the sauce, and simmer on low heat for 10-15 minutes.
- Stir in the remaining butter, and season with salt and pepper to taste.
Serve the butter chicken with naan bread and steamed Basmati rice. Garnish fresh lime wedges and coriander.