Butter Chicken Curry with Naan

Butter Chicken Curry with Naan


  • 4 tbsp plain yogurt
  • 1 tbsp curry powder
  • 2 tspn paprika
  • 1 tspn salt
  • 1 can (14.5 oz) tomatoes
  • 2 1/2 tbsp butter
  • 1 clove garlic, minced
  • 1 piece ginger, minced
  • 1 tbsp curry powder
  • 1 bay leaf
  • 2/5 cup heavy cream
  • 1 tbsp sugar(or honey)
  • 1/2 tbsp salt
  • cream
  • parsley
  • 1/2 pound chicken thigh
  • Ingredients for Naan:
  • flour(oat flour for gluten free)
  • 2/5 cup plain yogurt
  • 1 tspn baking powder
  • pinch of salt
  • 1 tbsp olive oil


  1. Cut off the skin from the chicken and discard. Cut into bite ­sized pieces and put into a ziploc bag. Add in 4 tbsp plain yogurt, 1 tbsp curry powder, paprika and 1 tspn salt. Refrigerate for at least one hour.
  2. Melt butter in a frying pan and saute the minced garlic and ginger until fragrant.
  3. Add in 1 tbsp curry powder. Give it a quick mix, then add your canned tomatoes. Continue coking on high until boiling. Add the bay leaf and turn the heat down to low. Simmer for 5 minutes.
  4. Add in your marinated chicken and cook for another 10 minutes or until chicken is fully cooked.
  5. Add heavy cream, sugar(or honey) and salt to taste. Simmer for 1­2 minutes. Serve with some cream and chopped parsley if desired.
  6. To make the naan bread, combine flour, 2/5 cup plain yogurt, baking powder, a pinch of salt and olive oil. Knead until no longer sticky.
  7. Place your dough onto a floured surface and cut into two. Mold the dough into an oblong shape.
  8. Cook both sides in a frying pan over medium heat until outside is lightly brown.


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