Bobbie's
Comforting Dinners

Butter Chicken with Naan and Basmati Rice

Rich, creamy and bold — restaurant quality at home, with naan and rice to go with it.

Butter Chicken with Naan and Basmati Rice, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
Serves 4–6 50 minutes total, plus at least 1 hour marinating
Contains meatContains dairyContains gluten

The naan and rice are part of the same card, so they are written here as Bobbie has them rather than split into separate recipes.

Ingredients

For the chicken marinade

  • 800 g (1.75 lb) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 cup thick plain yogurt
  • 2 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 tsp Kashmiri red chilli powder (for colour and mild heat)

For the sauce

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 tbsp ginger garlic paste
  • 500 g (2 cups) tomato puree (or crushed tomatoes)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 1 tsp paprika
  • 1 tsp Kashmiri red chilli powder (adjust to taste)
  • 1 tbsp brown sugar (optional, balances acidity)
  • 1 cup heavy cream
  • ½ cup water (adjust for desired thickness)
  • Salt to taste
  • 1 tbsp dried fenugreek leaves (kasuri methi), crushed
  • Fresh cilantro, chopped (for garnish)

Naan bread

  • 2½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp instant yeast
  • ¾ cup warm milk
  • ¼ cup warm water
  • 2 tbsp yogurt
  • 2 tbsp olive oil
  • Melted butter (for brushing)
  • Garlic and chopped cilantro (optional)

Basmati rice

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

Method

  1. 1

    Marinate the chicken: in a large bowl, combine the chicken, yogurt, ginger garlic paste, lemon juice, salt, garam masala, cumin, paprika, turmeric and Kashmiri chilli powder. Mix well, cover and marinate for at least 1 hour (or overnight for best flavour).

  2. 2

    Cook the chicken: heat a large skillet or grill pan over medium-high heat. Add a little oil and cook the marinated chicken in batches until lightly charred and cooked through, about 5–7 minutes per batch. Set aside.

  3. 3

    Make the sauce: in a large pan, heat the butter and olive oil. Add the chopped onions and sauté until golden and soft, about 5 minutes. Add the ginger garlic paste and cook for 1 minute.

  4. 4

    Add the spices and tomatoes: stir in the cumin, coriander, garam masala, turmeric, paprika and chilli powder. Cook for 1 minute until fragrant. Add the tomato puree and brown sugar (if using) and simmer for 10–15 minutes, stirring occasionally.

  5. 5

    Blend (optional): for a smoother sauce, blend with an immersion blender or in a regular blender, then return to the pan.

  6. 6

    Add the chicken and cream: return the cooked chicken to the sauce. Add the heavy cream, crushed kasuri methi and a little water if needed. Simmer for 5–10 minutes, allowing the flavours to meld. Adjust the salt to taste.

  7. 7

    Finish and serve: garnish with fresh cilantro and serve hot with naan and basmati rice.

  8. 8

    Naan: mix, knead and let the dough rise for 1 hour. Divide and roll into ovals. Cook on a hot skillet for 2–3 minutes per side until golden and puffed. Brush with melted butter and garlic cilantro if using.

  9. 9

    Basmati rice: rinse the rice until the water runs clear. Bring the water and salt to a boil, add the rice, reduce the heat, cover and simmer for 15 minutes until tender. Fluff with a fork and add butter if using.

From Bobbie's “Bobbie's Dinner Recipes”.