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Ingredients

• 1.5 kg Chicken Drumsticks (bone‑in, skin on; deboned and skin removed)
• 1 tbsp Garlic Paste (freshly made or store‑bought)
• 1 tbsp Red Chili Powder (adjust to heat preference)
• 2 tsp Salt (plus extra for seasoning)
• 2 tbsp Vegetable Oil (for pan‑frying chicken)
• 6 tbsp Unsalted Butter (divided: 1 tbsp for onions, 5 tbsp later)
• 1 large Onion (finely chopped)
• 3 Fresh Tomatoes (roughly chopped)
• 400 g Canned Diced Tomatoes (one standard 14‑oz can)
• ¼ cup Walnuts (roughly chopped)
• 4 Garlic Cloves (minced; 2 for sauce, 2 for naan butter)
• 2 tbsp Distilled White Vinegar (adds acidity)
• 4 tbsp Granulated Sugar (balances tomato acidity)
• ½ tsp Garam Masala Powder
• ½ tsp Paprika (for color and mild flavor)
• ½ cup Water (adjust sauce thickness)
• 2 tbsp Heavy Cream (adds richness at end)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 1 cup All‑Purpose Flour (for naan dough)
• 1 tsp Salt (Naan)
• 1 tsp Sugar (Naan)
• ¼ cup Plain Yogurt (non‑fat or full‑fat works)
• 1 tbsp Vegetable Oil (Naan)
• 1 tbsp Garlic Oil (from previous garlic‑oil video; optional)
• ½ tsp Baking Powder
• ¼ tsp Baking Soda
• 2 tbsp Sesame Seeds (for topping naan)
• 2 tbsp Butter (Garlic Butter for Naan) (softened)

Instructions

1. Debone and Skin the Chicken

   Using a boning knife, cut around the ankle of each drumstick, make a deep cut along the seam, and carefully separate the meat from the bone while pulling the skin back. Trim excess skin and set the boneless pieces aside.

   Time: PT15M

2. Marinate the Chicken

   In a bowl combine the boneless chicken pieces with garlic paste, 1 tbsp red chili powder, and 2 tsp salt. Mix thoroughly, cover, and let rest for at least 15 minutes.

   Time: PT15M

3. Prepare Naan Dough

   In a mixing bowl combine 1 cup flour, 1 tsp salt, 1 tsp sugar, ¼ cup yogurt, 1 tbsp oil, ½ tsp baking powder, ¼ tsp baking soda, and enough lukewarm water to form a smooth, non‑sticky dough. Cover and let rest for 15 minutes.

   Time: PT10M

4. Pan‑Fry the Chicken

   Heat 2 tbsp oil in a skillet over medium heat. Add the marinated chicken pieces and sear each side until lightly browned (about 4‑5 minutes per side). Transfer the chicken to a bowl; it does not need to be fully cooked.

   Time: PT10M

   Temperature: Medium heat

5. Build the Sauce Base

   In the same skillet, add 1 tbsp butter and the chopped onion. Sauté until soft and golden (≈5 minutes). Add the chopped fresh tomatoes, canned diced tomatoes, and ¼ cup chopped walnuts. Stir in 1 tbsp garlic paste, 2 minced garlic cloves, 2 tbsp distilled vinegar, 4 tbsp sugar, ½ tsp garam masala, ½ tsp paprika, and a pinch of extra red chili powder.

   Time: PT5M

   Temperature: Medium heat

6. Simmer the Tomato‑Walnut Sauce

   Add ½ cup water, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15‑20 minutes, stirring occasionally, until the mixture becomes thick and the tomatoes break down.

   Time: PT20M

   Temperature: Low simmer

7. Puree the Sauce

   Transfer the cooked sauce to a bowl and blend with a hand blender (or countertop blender) until completely smooth. Return the puree to the skillet.

   Time: PT5M

8. Finish the Butter Chicken

   Stir in 5 tbsp butter until melted and emulsified. Add 2 tbsp heavy cream and the previously seared chicken pieces. Simmer gently for 7 minutes, allowing the chicken to finish cooking and the sauce to thicken.

   Time: PT7M

   Temperature: Low simmer

9. Shape and Cook the Naan

   Divide the rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin circle (≈¼‑inch thick). Press sesame seeds onto one side. Wet the opposite side with a little water, flip, and place the wet side down on a hot dry skillet. Cook over medium heat until bubbles form (≈2 minutes), then flip and cook the other side until golden spots appear (≈2‑3 minutes).

   Time: PT6M

   Temperature: Medium heat

10. Make Garlic Butter for Naan

    Mix 2 tbsp softened butter with the remaining 2 minced garlic cloves (finely minced) and a pinch of chopped parsley. Brush the mixture onto the hot naan just after flipping.

    Time: PT2M

11. Plate and Garnish

    Spoon the creamy butter chicken into serving bowls, drizzle a swirl of fresh cream, and sprinkle chopped parsley. Serve with the hot garlic‑butter naan on the side.

    Time: PT3M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Drumsticks: boneless chicken thighs, boneless chicken breast
• Instead of Garlic Paste: minced garlic, garlic powder (1 tsp)
• Instead of Red Chili Powder: paprika, cayenne pepper (½ tsp)
• Instead of Salt: sea salt, kosher salt
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Unsalted Butter: ghee, margarine
• Instead of Onion: shallots, yellow onion
• Instead of Fresh Tomatoes: vine‑ripe tomatoes, Roma tomatoes
• Instead of Canned Diced Tomatoes: crushed tomatoes, tomato puree
• Instead of Walnuts: cashews, almonds
• Instead of Garlic Cloves: garlic paste
• Instead of Distilled White Vinegar: apple cider vinegar, lemon juice (1 tbsp)
• Instead of Granulated Sugar: honey (1 tbsp), brown sugar (4 tbsp)
• Instead of Garam Masala Powder: curry powder (½ tsp)
• Instead of Paprika: smoked paprika, additional chili powder
• Instead of Heavy Cream: full‑fat coconut milk (1 tbsp), half‑and‑half
• Instead of Fresh Parsley: cilantro, fresh coriander
• Instead of All‑Purpose Flour: whole‑wheat flour (1 cup)
• Instead of Salt (Naan): sea salt
• Instead of Sugar (Naan): honey (½ tsp)
• Instead of Plain Yogurt: buttermilk (¼ cup)
• Instead of Vegetable Oil (Naan): olive oil (½ tbsp)
• Instead of Garlic Oil: extra virgin olive oil
• Instead of Baking Powder: baking soda + cream of tartar (¼ tsp each)
• Instead of Baking Soda: baking powder (½ tsp)
• Instead of Sesame Seeds: poppy seeds
• Instead of Butter (Garlic Butter for Naan): ghee

Equipment Needed

• Boning Knife
• Cutting Board
• Mixing Bowls
• Skillet / Frying Pan
• Saucepan
• Hand Blender or Small Immersion Blender
• Spatula / Wooden Spoon
• Rolling Pin
• Griddle or Flat Skillet (for naan)
• Tongs (optional)
• Measuring Cups and Spoons
• Knife for Slicing Chicken

Critical Steps — Do Not Skip

• Deboning and skinning the chicken without losing meat.
• Achieving a smooth, thick tomato‑walnut puree.
• Emulsifying butter into the sauce to prevent separation.
• Cooking naan just long enough to stay soft inside while getting crispy spots.

Chef Tips from the Video

• Use a mix of fresh and canned tomatoes for depth of flavor.
• Walnuts add a subtle earthy note; toast them lightly before adding for extra aroma.
• For extra heat, add a pinch of cayenne pepper with the chili powder.
• Brush the naan with garlic butter right after cooking for maximum flavor absorption.

Troubleshooting

Storage

Refrigerator: Store butter chicken in an airtight container for up to 3 days.

Freezer: Freeze portions in freezer‑safe bags for up to 2 months; reheat gently.

Room temperature: Naan is best served fresh; can keep at room temperature for 2‑3 hours in a clean towel.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• The tomato‑walnut sauce can be prepared up to 2 days ahead and refrigerated.
• Naan dough can be refrigerated for 12 hours; bring to room temperature before rolling.

Frequently Asked Questions