Restaurant-Style Butter Chicken with Soft & Fluffy Butter Naan

 

Restaurant-Style Butter Chicken with Soft & Fluffy Butter Naan

Enjoy the irresistible taste of restaurant-style Butter Chicken served with soft, fluffy, buttery Naan. This delicious combination features juicy chicken tikka simmered in a rich, creamy tomato-cashew gravy, infused with aromatic spices, fresh cream, butter, and a hint of honey. Paired with freshly cooked butter naan, it makes a perfect meal for lunch, dinner, or a special occasion.

Part 1: Soft & Fluffy Butter Naan

Ingredients

• 3 cups all-purpose flour (maida)
• 2 tablespoons sugar
• 1 teaspoon yeast
• 2 tablespoons milk powder
• ½ teaspoon salt
• 3 tablespoons plain yogurt
• 3 tablespoons vegetable oil
• ½ cup lukewarm water, plus extra as needed

Butter, for brushing

Step 1: Activate the Yeast

Take a mixing bowl and add ½ cup of lukewarm water, 2 tablespoons of sugar, and 1 teaspoon of yeast. Mix well and cover the bowl for approximately 5 minutes to allow the yeast to activate.

Step 2: Prepare the Dough

Add the all-purpose flour, milk powder, salt, yogurt, and vegetable oil to the activated yeast mixture. Gradually add water and knead everything together until a soft, smooth, and elastic dough forms.

Lightly grease the dough with a little oil, cover the bowl with plastic wrap or a clean kitchen towel, and let it rest in a warm place for approximately 1 hour, or until it has risen nicely.

Step 3: Shape the Naan

After 1 hour, gently knead the dough again. Divide it into large, equal-sized portions and shape them into balls.

Flatten each ball by hand or roll it out using a rolling pin with a little flour to prevent sticking. Shape each portion into an oval or round naan.

Step 4: Cook the Naan

Heat a suitable pan or tawa over medium-high heat. Cook each naan until bubbles appear and golden-brown spots develop on both sides. If using a suitable grill or tandoor-style cooking method, cook until the naan is lightly charred and fluffy.

Brush the freshly cooked naan generously with butter. Your soft, warm, and delicious Butter Naan is ready to serve.

Part 2: Restaurant-Style Butter Chicken

Ingredients for the First Marinade

• 500 g boneless chicken
• 1 teaspoon salt
• 2 tablespoons ginger-garlic paste
• ½ teaspoon lemon juice

Step 1: Marinate the Chicken

Place the boneless chicken pieces in a bowl. Add the salt, ginger-garlic paste, and lemon juice. Mix thoroughly until the chicken is evenly coated.

Cover and let it rest for approximately 10 minutes.

Ingredients for the Chicken Tikka Marinade

• 2 tablespoons mustard oil
• 2 teaspoons Kashmiri red chilli powder
• ½ teaspoon black salt
• 1 teaspoon garam masala
• ½ teaspoon kasuri methi powder
• 3 tablespoons plain yogurt

Step 2: Prepare the Chicken Tikka

In a separate bowl, combine the mustard oil and Kashmiri red chilli powder. Mix well to develop a beautiful red colour naturally, without using artificial food colouring.

Add the black salt, garam masala, kasuri methi powder, and yogurt. Mix everything thoroughly.

Add the previously marinated chicken and coat each piece evenly with the spice mixture. Let it rest for another 5 minutes.

Step 3: Grill or Fry the Chicken

Lightly brush a grill pan or frying pan with mustard oil. Place the marinated chicken pieces in the pan and cook until they are nicely browned and fully cooked inside.

For a smoky restaurant-style flavour, place a small heatproof bowl inside a larger heatproof vessel containing the cooked chicken. Put a fully heated charcoal piece in the small bowl, add a little butter to the charcoal, and immediately cover the vessel. Allow the chicken to absorb the smoke for a few minutes, then carefully remove the charcoal bowl.

Set the cooked chicken tikka aside.

Safety note: Use food-safe heatproof cookware and handle the hot charcoal carefully in a well-ventilated area.

Part 3: Ingredients for the Butter Chicken Gravy

• 500 g tomatoes, chopped
• 1 large onion, chopped
• 100 g cashew nuts, soaked in water
• 3 green cardamom pods
• 2–3 cloves
• 3 dried red chillies
• Kashmiri red chilli powder, as needed for colour
• Salt, to taste
• Water, as needed

Step 1: Prepare the Tomato-Cashew Gravy

Heat a little oil in a deep pan. Add the cardamom pods and cloves, followed by the chopped tomatoes, onion, dried red chillies, Kashmiri red chilli powder, soaked cashew nuts, and salt.

Add enough water to help the ingredients cook. Cover and simmer for approximately 10 minutes, or until the tomatoes and onions become soft.

Allow the mixture to cool completely. Transfer it to a blender and blend until smooth. Strain the mixture through a fine sieve to obtain a silky, restaurant-style gravy.

Part 4: Final Butter Chicken Preparation

Additional Ingredients

• 3 tablespoons butter
• 2 teaspoons ginger-garlic paste
• 1 teaspoon Kashmiri red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon cardamom powder
• 1 teaspoon kasuri methi powder
• 2 teaspoons fresh cream
• 2 drops kewra water
• 1 teaspoon honey
• Salt, to taste
• Water, as needed

Step 1: Prepare the Masala Base

Heat 3 tablespoons of butter in a pan over low to medium heat. Add the ginger-garlic paste and sauté for 30–40 seconds until fragrant.

Add the Kashmiri red chilli powder, coriander powder, cumin powder, and salt. Cook the spices gently until aromatic, taking care not to burn them.

Step 2: Add the Gravy

Pour the prepared and strained tomato-cashew gravy into the pan. Add a little water if needed, cover, and simmer for 2–3 minutes to allow the flavours to combine.

Step 3: Add the Chicken Tikka

Add the cooked chicken tikka pieces to the gravy and mix gently. Cover and simmer for another 2–3 minutes so that the chicken absorbs the rich, buttery sauce.

Uncover and cook for another 1–2 minutes, stirring gently until the gravy reaches your preferred consistency.

Step 4: Add the Final Flavourings

Reduce the heat to low. Add the cardamom powder, kasuri methi powder, fresh cream, kewra water, and honey.

Mix everything gently until the gravy becomes rich, smooth, aromatic, and beautifully glossy. Taste and adjust the salt if necessary.

Your delicious, creamy, restaurant-style Butter Chicken is now ready!

Serving Suggestions

Serve the hot Butter Chicken in a beautiful serving bowl, garnished with a swirl of fresh cream and a small pat of butter. Arrange freshly cooked Butter Naan on a white plate alongside the curry.

For an elegant restaurant-style presentation, garnish with a little crushed kasuri methi and serve immediately while the naan is warm and the gravy is creamy.

Enjoy your homemade Restaurant-Style Butter Chicken with Soft Butter Naan!

Cooking tip: Cook the chicken thoroughly, with an internal temperature of 74°C (165°F). Add kewra water sparingly, as its fragrance can become overpowering if too much is used.