Ingredients
For the Butter Chicken:
600 g boneless chicken thighs, cut into bite-sized pieces
2 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup tomato puree
1/2 cup heavy cream
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
2 tablespoons fresh cilantro, chopped
For the Garlic Sauce:
1/2 cup mayonnaise
2 cloves garlic, finely minced
1 tablespoon lemon juice
1 tablespoon yogurt
Pinch of salt
For the Crispy Fries:
3 large potatoes, peeled and cut into fries
Vegetable oil for frying
Salt to taste
Instructions
Heat butter and vegetable oil in a large pan over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and fragrant.
Stir in garlic and ginger, cooking for about 1 minute until aromatic.
Add the chicken pieces and cook for 6–8 minutes until lightly browned on all sides.
Pour in tomato puree and add paprika, garam masala, turmeric, salt, pepper, and sugar. Stir well and simmer for 10 minutes.
Reduce heat to low and stir in heavy cream. Cook for another 5 minutes until the sauce becomes rich and creamy. Garnish with fresh cilantro.
Meanwhile, heat oil in a deep fryer or heavy pan. Fry the potato strips in batches for 6–8 minutes until golden and crispy. Remove and sprinkle with salt.
In a small bowl, mix mayonnaise, garlic, lemon juice, yogurt, and salt to create the garlic sauce. Stir until smooth.
Warm the naan bread in a pan or oven for 1–2 minutes.
Serve the creamy butter chicken hot alongside crispy fries, garlic sauce, and warm naan bread for a satisfying meal.