I Only Made Indian Food For 24 Hours

Ingredients

• 1.5 lb Boneless Skinless Chicken Breast (cut into bite‑size pieces)
• 1 tsp Salt (kosher or sea salt)
• 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Mustard Seed Oil (adds authentic flavor)
• 1 tbsp Kashmiri Red Chili Powder (for bright red color and mild heat)
• 0.5 cup Hung Yogurt (drained Greek‑style yogurt)
• 3 tbsp Unsalted Butter (divided for sauce and naan)
• 0.25 cup Cashew Nuts (soaked 15 min then blended to a paste)
• 1 cup Canned Diced Tomatoes (with juice)
• 1 medium Onion (finely chopped)
• 3 units Garlic Cloves (minced)
• 1 piece Cinnamon Stick
• 4 pods Green Cardamom Pods (seeds removed)
• 2 pods Black Cardamom Pods
• 4 units Cloves
• 1 leaf Bay Leaf
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 2 tbsp Heavy Cream
• 2 tbsp Fresh Cilantro (chopped for garnish)
• 2 cup All-Purpose Flour (sifted)
• 1 tsp Baking Soda
• 1 tsp Sugar
• 0.5 cup Plain Yogurt (for naan dough)
• 1 tbsp Vegetable Oil (for naan dough)
• 2 tbsp Water (adjust as needed for dough consistency)
• 1 tsp Nigella Seeds (optional topping for naan)

Instructions

1. First Marinade

   In a bowl combine chicken pieces with salt, ginger garlic paste, and lemon juice. Mix thoroughly and let rest for 15 minutes.

   Time: PT15M

2. Second Marinade

   In a separate bowl whisk mustard seed oil, Kashmiri red chili powder, hung yogurt, a splash of lemon juice, and a pinch of salt. Add the partially marinated chicken, coat well, and refrigerate for 30 minutes.

   Time: PT30M

3. Prepare Cashew Paste

   Soak cashew nuts in warm water for 10 minutes, then drain and blend with a little fresh water until smooth.

   Time: PT10M

4. Start the Butter Chicken Sauce

   Melt 2 tbsp butter in a saucepan over medium heat. Add chopped onion and sauté 5 minutes until translucent.

   Time: PT5M

   Temperature: medium heat

5. Add Aromatics

   Stir in 1 tbsp ginger garlic paste and cook 2 minutes. Then add minced garlic and sauté another minute.

   Time: PT3M

   Temperature: medium heat

6. Tomato Base

   Add canned diced tomatoes (with juice) and cook 5 minutes, breaking them up with the spoon.

   Time: PT5M

   Temperature: medium heat

7. Spice It Up

   Add cinnamon stick, green and black cardamom seeds, cloves, bay leaf, turmeric, coriander powder, cumin powder, and Kashmiri red chili powder. Stir for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

8. Incorporate Cashew Paste

   Stir the cashew paste into the tomato‑spice mixture. Simmer 10 minutes, allowing the sauce to thicken.

   Time: PT10M

   Temperature: medium heat

9. Finish Sauce

   Add heavy cream, crushed kasuri methi, and adjust salt to taste. Keep the sauce warm on low heat.

   Time: PT3M

   Temperature: low heat

10. Cook the Chicken

    In a separate skillet, heat 1 tbsp butter (or oil) over medium‑high heat. Add the marinated chicken and cook 8‑10 minutes, turning once, until the pieces are cooked through and lightly browned.

    Time: PT10M

    Temperature: medium‑high heat

11. Combine Chicken and Sauce

    Transfer the cooked chicken into the sauce, stir gently, and simmer together for 5 minutes so flavors meld.

    Time: PT5M

    Temperature: low heat

12. Prepare Naan Dough

    In a mixing bowl combine sifted flour, baking soda, sugar, and salt. Add yogurt, oil, and water; knead until a soft, non‑sticky dough forms. Cover with a kitchen towel and let rest 30 minutes.

    Time: PT30M

13. Shape Naan

    Divide the rested dough into 6 equal balls. On a lightly floured surface, roll each ball into a ¼‑inch thick disc.

    Time: PT10M

14. Cook Naan on Tawa

    Heat the tawa over medium heat until hot. Lightly brush one side of the naan with water, place it water‑side down on the tawa, and cook 1‑2 minutes until bubbles form. Flip, brush the cooked side with melted butter, and cook another minute until golden spots appear.

    Time: PT20M

    Temperature: medium heat

15. Serve

    Plate butter chicken, garnish with chopped cilantro, and serve hot with butter‑brushed naan. Optional: add a wedge of lemon on the side.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

26 g

Fiber

5 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breast: Chicken thighs
• Instead of Ginger Garlic Paste: fresh ginger and garlic minced
• Instead of Lemon Juice: lime juice
• Instead of Mustard Seed Oil: vegetable oil
• Instead of Kashmiri Red Chili Powder: paprika + a pinch cayenne
• Instead of Hung Yogurt: Greek yogurt
• Instead of Unsalted Butter: ghee
• Instead of Cashew Nuts: almond paste
• Instead of Canned Diced Tomatoes: fresh ripe tomatoes, blended
• Instead of Heavy Cream: full‑fat coconut milk
• Instead of All-Purpose Flour: whole‑wheat flour (will change texture)
• Instead of Plain Yogurt: buttermilk
• Instead of Vegetable Oil: any neutral oil

Equipment Needed

• Large Skillet or Frying Pan
• Saucepan
• Blender or Food Processor
• Mixing Bowls
• Tawa (Flat Griddle)
• Rolling Pin
• Kitchen Towel
• Spatula
• Ladle (optional)
• Measuring Cups and Spoons
• Knife and Cutting Board
• Strainer (optional)

Critical Steps — Do Not Skip

• Marinating the chicken twice for flavor and tenderness
• Creating a smooth cashew‑tomato sauce
• Resting the naan dough for proper gluten development
• Cooking naan on a hot tawa with steam to achieve puff

Chef Tips from the Video

• Kashmiri red chili powder gives the iconic bright red hue without overwhelming heat.
• Using both green and black cardamom adds depth—green for sweet aroma, black for smoky undertone.
• A pinch of sugar in the sauce balances acidity from tomatoes.

Troubleshooting

Storage

Refrigerator: Butter chicken sauce and cooked chicken keep 3‑4 days; naan stays soft for 2 days wrapped in foil.

Freezer: Freeze butter chicken in airtight containers for up to 1 month; naan freezes well for 2 months.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the cashew paste and store in the fridge for up to 2 days.
• Naan dough can be refrigerated for 12‑24 hours; bring to room temperature before rolling.

Frequently Asked Questions