Here’s a recipe for Creamy Butter Chicken paired with Garlic Sauce, Golden Fries, and Warm Naan. This meal combines rich, flavorful Indian chicken curry with tasty sides for a perfect feast.
Creamy Butter Chicken (Murgh Makhani)
Ingredients:
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500g boneless chicken thighs or breasts, cut into bite-sized pieces
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3 tbsp butter (plus extra for cooking)
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1 large onion, finely chopped
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3 cloves garlic, minced
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1-inch piece ginger, grated
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2 large tomatoes, pureed (or 1 cup canned tomato puree)
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1/2 cup heavy cream
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1/4 cup yogurt (optional)
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2 tsp garam masala
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1 tsp turmeric powder
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1 tsp chili powder (adjust to taste)
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1 tsp cumin powder
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1 tsp coriander powder
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1/2 tsp fenugreek leaves (kasuri methi), crushed (optional)
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Salt to taste
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Fresh cilantro (coriander) for garnish
Marinade:
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1/2 cup yogurt
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1 tsp ginger-garlic paste (or minced garlic + grated ginger)
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1 tsp chili powder
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1/2 tsp turmeric powder
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Salt
Instructions:
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Marinate the chicken: Mix chicken pieces with the marinade ingredients. Cover and refrigerate for at least 1 hour (overnight is best).
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Cook the chicken: Heat 1 tbsp butter in a pan over medium heat. Add the marinated chicken and cook until lightly browned and mostly cooked through. Remove chicken and set aside.
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Make the sauce:
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In the same pan, add 2 tbsp butter. Sauté onions until golden.
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Add garlic and ginger; cook for 1-2 minutes.
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Add tomato puree, turmeric, chili powder, cumin, coriander, and salt. Cook until oil separates (about 8-10 minutes).
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Finish the sauce: Add the cooked chicken pieces back to the pan. Stir well.
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Pour in the cream and yogurt (if using). Simmer on low for 10-15 minutes until the chicken is tender and the sauce is creamy.
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Crush fenugreek leaves between your palms and add them to the curry. Stir well.
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Garnish with fresh cilantro before serving.
Garlic Sauce (Creamy Garlic Dip)
Ingredients:
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1/2 cup mayonnaise
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2 tbsp sour cream or Greek yogurt
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3 cloves garlic, finely minced or grated
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1 tbsp lemon juice
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1 tbsp olive oil
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Salt and pepper to taste
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Fresh parsley or chives, finely chopped (optional)
Instructions:
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Combine mayonnaise, sour cream, garlic, lemon juice, and olive oil in a bowl.
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Season with salt and pepper.
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Mix well and refrigerate for at least 30 minutes to let flavors blend.
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Garnish with parsley or chives before serving.
Golden Fries
Ingredients:
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3 large potatoes
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2-3 tbsp vegetable oil
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Salt to taste
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Optional: paprika or garlic powder for seasoning
Instructions:
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Peel (optional) and cut potatoes into thin fries.
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Soak fries in cold water for 30 minutes (removes excess starch).
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Drain and pat dry completely with paper towels.
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Toss fries with oil and seasonings.
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Preheat oven to 220°C (425°F). Spread fries on a baking sheet in a single layer.
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Bake for 25-30 minutes, flipping halfway, until golden and crispy.
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Sprinkle with salt and serve hot.
Alternatively, deep-fry in hot oil (180°C) for 4-5 minutes until golden.
Warm Naan (Indian Flatbread)
Ingredients:
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2 cups all-purpose flour
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1/2 tsp salt
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1 tsp sugar
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1 tsp instant yeast
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1/2 cup warm water
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1/4 cup plain yogurt
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2 tbsp vegetable oil or melted butter
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Butter for brushing
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Optional: minced garlic and chopped cilantro for garlic naan
Instructions:
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In a bowl, combine warm water, sugar, and yeast. Let sit 5-10 minutes until frothy.
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Add flour, salt, yogurt, and oil to the yeast mixture. Knead into a soft dough (about 7-10 minutes).
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Cover and let rise in a warm place for 1-2 hours until doubled.
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Divide dough into 6-8 balls. Roll each ball into an oval or round shape.
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Heat a cast-iron skillet or non-stick pan over medium-high heat.
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Cook each naan for 1-2 minutes until bubbles form, then flip and cook another 1-2 minutes.
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Optional: Brush with melted butter mixed with minced garlic and sprinkle with cilantro.
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Serve warm.
Serving Suggestion:
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Plate creamy butter chicken with naan on the side.
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Add golden fries with a bowl of garlic sauce for dipping.
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Garnish with fresh cilantro and a wedge of lemon if desired.