Bollywood Butter Chicken Recipe

Marinate the Chicken

In a bowl, mix yogurt, lemon juice, garam masala, cumin, turmeric, coriander, and salt. Add chicken, coat well, and marinate for at least 1 hour or overnight in the fridge.

Cook the Chicken

In a large pan, melt butter over medium heat. Add chopped onions, garlic, and ginger. Sauté until onions are translucent. Add marinated chicken and cook until browned.

Make the Sauce

Stir in tomato puree and simmer for 10 minutes. Add heavy cream, stir, and cook for an additional 10 minutes until the sauce thickens.

Cook the Rice

Rinse basmati rice under cold water until water runs clear. In a pot, combine rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.

Prepare the Dough

In a small bowl, dissolve yeast and sugar in warm water and let it sit for 5 minutes. In a large bowl, combine flour, salt, and yogurt. Add yeast mixture and knead the dough until smooth. Cover and let it rise for 1 hour.

Cook the Naan

Preheat a grill or skillet over medium-high heat. Divide the dough into small balls, roll out into flat rounds, and grill for 2-3 minutes on each side. Brush with melted butter before serving.