Ingredients
Marinade
| 2 lbs | (900 g) | chicken breasts, cubed |
| ¾ cup | (190 mL) | Canadian 2% plain Greek yogurt |
| 2 tbsp | (30 g) | tandoori masala |
| 2 tsp | (10 g) | garlic, minced |
| 2 tsp | (10 g) | ginger, minced |
Sauce
| 2 tbsp | (30 mL) | Canadian ghee divided, or Canadian unsalted butter |
| 1 cup | (150 g) | yellow onion, diced |
| 2 tsp | (10 g) | garlic, minced |
| 2 tsp | (10 g) | ginger, minced |
| 2 tsp | (5 g) | cumin |
| 1½ tsp | (4 g) | ground coriander |
| 1 tsp | (2 g) | chili powder |
| 1 tsp | (2 g) | garam masala |
| ½ tsp | (1 g) | turmeric |
| 28 oz | (800 g) | can of crushed tomatoes |
| 1 tbsp | (15 mL) | tomato paste |
Cream Mixture
| ½ cup | (125 mL) | Canadian 35% whipping cream |
| ½ cup | (125 mL) | Canadian 2% pain Greek yogurt |
Naan
| ½ cup | (60 g) | 3 store-bought naan, cut in half |
| 1 tbsp | (15 mL) | Canadian ghee or Canadian unsalted butter, melted |
| 2 tbsp | (6 g) | parsley, finely chopped |
| 2 tsp | (10 g) | garlic, finely minced |
| 1 tsp | (2.5 g) | chili flakes (optional) |
Directions
Marinade
- In a bowl, combine chicken with yogurt, tandoori masala, garlic and ginger.
- Mix well, cover and marinate for at least 2 hours or overnight.
- In a skillet over medium heat, melt 1 tbsp butter or ghee.
- Add marinated chicken and cook until browned and fully cooked. Remove and set aside.
Sauce
- In a Dutch oven, melt remaining butter or ghee.
- Add onion, garlic and ginger and cook for 5 minutes until translucent.
- Add spices and cook an additional 2 minutes.
- Stir in crushed tomatoes and tomato paste. Simmer for 5-10 minutes.
- Remove from heat and blend sauce until smooth using an immersion blender. Return to pot and place on low heat.
Cream Mixture
- In a small bowl, mix together cream and Greek yogurt.
- Stir in 2/3 of the cream mixture into the sauce, reserving the rest for finishing.
- Add chicken and coat well. Simmer for 3-5 min. Do not boil.
Naan
- Brush naan with melted butter, parsley, garlic and chili flakes.
- Warm in oven or skillet until lightly toasted.
Assembly
- Before serving, stir in cold butter or ghee, if using, until melted and glossy.
- Serve butter chicken with naan and drizzle with remaining cream mixture.
Tip
- Have a cucumber on hand? Stir ½ cup of plain Greek yogurt with ½ cup grated or diced cucumber and a pinch of salt and cumin, for a simple raita (yogurt dip).