Butter Chicken with Coriander, Rice, and Naan
When it comes to comfort food that tantalizes the taste buds and warms the soul, few dishes can rival Butter Chicken. This beloved Indian classic is a wonderful fusion of tender chicken enveloped in a creamy, aromatic sauce, bursting with spice and flavor. Paired with fragrant rice and soft, pillowy naan, it’s a meal that encapsulates the heart of Indian cuisine, inviting you to savor each heavenly bite.
Imagine the inviting aroma of spices swirling in your kitchen – the earthy scent of cumin, the warmth of garam masala, and the sweet, fragrant notes of bubbling cream. Each spoonful is a dance of flavors: the rich, buttery sauce enveloping tender chicken, complemented by a fresh hint of coriander that adds brightness. The combination of the buttery sauce and the fluffy, warm naan creates a delightful contrast of textures, making every meal an experience to cherish.
This Butter Chicken recipe is ideal for cozy evenings with your family or for impressing guests at gatherings. Whether you want to unwind after a long day or celebrate a special occasion, this dish delivers comfort and joy every time.
Recipe Information
- Prep Time: 1 hour (includes marinating)
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4
- Difficulty Level: Moderate
Nutrition Information (per serving)
- Calories: 500
- Protein: 27g
- Carbohydrates: 32g
- Fat: 30g
- Fiber: 2g
- Sugars: 5g
(Nutrition values are estimates and can vary based on specific ingredients used. Information is based on resources like the USDA FoodData Central.)
Why Make This Recipe
Butter Chicken is a family favorite due to its beautiful balance of flavors and ease of preparation. The rich and creamy sauce combined with the essence of spices popular in Indian cuisine offers a taste that elevates any meal occasion. Whether you’re hosting a dinner party, preparing for game night, or just want a cozy meal at home, this recipe is perfect. Plus, it pairs wonderfully with naan and rice, making it a complete dish that satisfies and delights.
How to Make Butter Chicken with Coriander, Rice, and Naan
Ingredients:
- 1 lb chicken, cut into pieces
- 1 cup plain yogurt
- 2 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1 can (14 oz) crushed tomatoes
- 1 cup cream
- Salt to taste
- Fresh coriander for garnish
- Cooked rice for serving
- Naan for serving
Optional substitutions: use coconut cream for a dairy-free version, or tofu for a vegetarian option.
Instructions:
- Start by marinating the chicken in yogurt, garlic, ginger, garam masala, cumin, paprika, and a pinch of salt. Allow it to marinate for at least 1 hour or overnight in the fridge for richer flavor.
- In a large pan, melt the butter over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the marinated chicken to the pan, cooking until it browns slightly on all sides.
- Pour in the crushed tomatoes, stirring well, and let it simmer for about 15 minutes until the sauce thickens and chicken is cooked through.
- Finally, stir in the cream, cooking for an additional 5 minutes until the sauce is creamy and rich.
- Serve hot over cooked rice and alongside warm naan, garnished with freshly chopped coriander.
How to Serve
This Butter Chicken is best enjoyed piping hot, accompanied by fluffy rice that soaks up the delicious sauce and naan that’s perfect for dipping. For a delightful touch, consider serving with a side of mango chutney or a light cucumber salad to balance the richness.
How to Store
To store leftovers, allow the butter chicken to cool to room temperature. Keep it in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze the dish in a freezer-safe container for up to 3 months. For reheat, thaw in the refrigerator, and gently warm on the stove or microwave until heated through.
Expert Tips
- Marination: The longer you marinate the chicken, the more flavorful it will be. Overnight marination is ideal.
- Texture: Avoid overcooking the chicken to maintain its tenderness. It should be juicy and not dry.
- Heat Level: Adjust the spices based on your heat preference. Add more paprika or even chili powder if you enjoy a kick.
Delicious Variations
- Vegan Butter Chicken: Substitute chicken with tofu or chickpeas and use coconut cream instead of dairy cream for a plant-based version.
- Gluten-Free: Make sure to use gluten-free naan and rice, ensuring a safe meal for those with gluten sensitivities.
- Spicy Addition: For an extra layer of flavor, experiment by adding a cinnamon stick during cooking or a dash of cayenne pepper for heat.
Frequently Asked Questions
- Can I use frozen chicken? Yes, frozen chicken can be used. Just be sure to thaw and thoroughly cook it before marinating.
- What if I don’t have garam masala? You can substitute it with a mixture of ground cumin, coriander, and turmeric for a similar flavor profile.
- Can I make this dish ahead of time? Yes, preparing Butter Chicken a day ahead allows the flavors to meld beautifully. Simply reheat before serving.
- How do I prevent my sauce from curdling? To prevent curdling, ensure the heat is low when adding cream and avoid boiling once it’s added.
- What can I do with leftovers? Leftovers can be enjoyed as a wrap in a tortilla, over a salad, or even in a grain bowl for a delicious lunch.
Conclusion
Indulging in Butter Chicken with Coriander, Rice, and Naan is a culinary experience that makes every meal feel like a special occasion. With its creamy sauce, tender chicken, and fragrant sides, this dish brings warmth and comfort to any table. I encourage you to try your hand at this delightful recipe and share your feedback or any variations you dream up. Enjoy the cooking journey and the joyful moments at your dining table!
Print
Butter Chicken with Coriander, Rice, and Naan
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting Indian classic featuring tender chicken in a creamy, aromatic sauce, served with rice and naan.
Ingredients
- 1 lb chicken, cut into pieces
- 1 cup plain yogurt
- 2 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1 can (14 oz) crushed tomatoes
- 1 cup cream
- Salt to taste
- Fresh coriander for garnish
- Cooked rice for serving
- Naan for serving
Instructions
- Marinate the chicken in yogurt, garlic, ginger, garam masala, cumin, paprika, and a pinch of salt for at least 1 hour or overnight.
- Melt the butter in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add the marinated chicken to the pan, cooking until browned on all sides.
- Pour in crushed tomatoes, stir well, and simmer for about 15 minutes until the sauce thickens and the chicken is cooked through.
- Stir in the cream, cooking for an additional 5 minutes until the sauce is creamy.
- Serve hot over cooked rice and alongside warm naan, garnished with chopped coriander.
Notes
For a dairy-free version, use coconut cream. For a vegetarian option, substitute chicken with tofu.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 100mg
