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Ingredients
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Butter Chicken
Premade Naan
Papadam
Method
Butter Chicken
Prepare the Chicken
Cut the boneless chicken thighs into bite-sized pieces. Season with salt and set aside.
Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Cook the Chicken
Increase the heat to medium-high and add the chicken pieces to the pan. Cook until browned, about 8-10 minutes.
Make the Sauce
Add the tomato puree, garam masala, cumin, coriander, turmeric, red chili powder, and remaining salt. Stir well to combine and simmer for 10 minutes.
Finish with Cream
Reduce the heat to low and stir in the heavy cream. Cook for another 5 minutes until the sauce is thickened and creamy. Adjust seasoning if necessary.
Garnish
Remove from heat and stir in chopped cilantro before serving.
Premade Naan
Warm the Naan
Heat the premade naan in a dry skillet over medium heat for 1-2 minutes on each side until warmed through.
Papadam
Fry the Papadam
In a deep frying pan, heat oil over medium-high heat. Once hot, carefully add the papadam, frying for 10-15 seconds until puffed and golden. Remove and drain on paper towels.
