Indian Butter Chicken with Green Onion Naan

Have an Indian restaurant in your very own kitchen with this Indian-Style Butter Chicken cooked in a spiced tomato cream sauce and served with a green onion naan!

Number of Servings: 2-3 servings

Estimated Cost Per Serving: $6.00


For the chicken and marinade...

- 6 oz container greek yogurt

- juice of one lime

- 4 garlic cloves, minced

- 1 tbsp ginger, minced

- 1/2 tbsp salt

- 1/2 tsp ground coriander

- 1/2 tsp ground cumin

- 1/2 tsp ground cardamom

- 1/4 tsp ground cinnamon

- 1/4 tsp ground turmeric

- 1/4 tsp chili powder

- 1 lb skinless chicken breasts, cut into 1 inch cubes

- 1/2 stick unsalted butter

For the sauce...

- 1/4 stick unsalted butter

- 1 medium yellow onion, finely chopped

- 4 garlic cloves, minced

- 1 tbs ginger, minced

- 1 14oz can tomato sauce

- 1/4 tsp chili powder

- 1/4 tsp ground cardamon

- 1/4 tsp ground cinnamon

- 1/4 tsp ground turmeric

- 1/4 tsp ground clove

- 1/2 tsp ground cumin

- 1/2 tsp ground coriander

- 1/2 tsp freshly ground black pepper

- 1/2 tsp salt

- 1/2 cup heavy whipping cream

- salt and pepper to taste

For the naan...

- 2 naan flatbreads, pre-cooked

- 1/2 cup green onion, chopped

- 1 tsp garlic powder

- 1 tbsp grated parmesan cheese

- non stick cooking spray


1) In a small bowl whisk together the yogurt, lime juice, garlic, ginger, salt, coriander, cumin, cardamom, cinnamon, turmeric and chili powder. Set aside.

2) Place your chicken pieces in a large freezer safe storage bag, then pour in your yogurt mixture. Tightly seal the bag and then massage in the yogurt mixture around the chicken.

3) Refrigerate for at least 30 minutes to overnight.

4) Once you're ready to start cooking the chicken, first start making the sauce and naan.

5) In a large sauce pan melt the butter over low heat and add in your onions and sweat for 3 minutes.

6) Next add in the garlic and ginger and continue to cook for another 5 minutes.

7) Add in the tomato sauce, chili powder, cardamom, cinnamon, turmeric, cloves, cumin, coriander, black pepper, and salt. Whisk to combine and cook for another 5 minutes and then turn off the heat.

8) Transfer the sauce to a blender or food processor and blend until smooth. Once smooth pour your sauce back into the sauce pan and add in the cream and stir to combine.

9) In a large saute pan heat the rest of the butter and add in your chicken along with the marinade and cook for 10 minutes. Then turn off the heat and using a slotted spoon transfer only the chicken to the sauce pan with the tomato sauce. Discard the butter and liquid in the saute pan.

10) Before you finish cooking the chicken in the sauce, pre-heat your oven to 350 degrees and line a baking sheet with aluminum foil. Place your naan on the sheet and lightly coat with non stick cooking spray and top with the green onions, garlic powder, and parmesan cheese. Bake for 15 minutes.

11) Then turn back the heat to low medium on the sauce that now has your chicken and cook for another 10-12 minutes.

12) Turn off heat and transfer to your serving dish.

13) Serve with your green onion naan and enjoy!