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Butter Chicken with Garlic Naan and Spicy Okra Recipe

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This flavorful Indian-inspired meal features tender, marinated Butter Chicken simmered in a rich, creamy spiced tomato sauce, paired with homemade garlic naan and spicy roasted okra for a perfectly balanced and satisfying dinner.

Ingredients

For the Garlic Naan:

  • 1 batch Homemade Naan recipe (referenced)
  • 5 Garlic Cloves, divided
  • 3 tbsp Butter, melted
  • 2 tbsp Olive Oil
  • 1/2 tsp Fine Sea Salt
  • 1/4 cup Fresh Parsley, chopped

For the Butter Chicken:

  • First Marinade:
    • 1 1/2 lbs Chicken Thighs, cut into bite-sized pieces
    • 1 tsp Kashmiri Red Chili Powder or regular chili powder
    • 1 tsp Salt
    • Juice of 1 Lemon
  • Second Marinade:
    • 1/2 cup Plain Yogurt
    • 1 tbsp Ginger-Garlic Paste (or 2 garlic cloves and 1″ fresh ginger)
    • 1 tsp Garam Masala
    • 1 tsp Ground Cumin
    • 1 tsp Dried Fenugreek Leaves
    • 1/2 tsp Ground Turmeric
  • Sauce:
    • 1 tbsp Olive Oil
    • 1 Yellow Onion, chopped
    • 1 lb Tomatoes, quartered
    • 1/3 cup Cashews, soaked in hot water for 10 minutes and drained
    • 3 tbsp Butter
    • 2 Cinnamon Sticks (or 1 tsp ground cinnamon)
    • 4 Green Cardamom Pods
    • 4 Whole Cloves
    • 1 tbsp Honey
    • 1 tsp Ground Cumin
    • 1 tsp Kashmiri Red Chili Powder
    • 1 tsp Garam Masala
    • 1/3 cup Heavy Cream

For the Spicy Okra:

  • 1-2 lbs Okra
  • 3 tbsp Olive Oil
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Salt
  • Lemon Wedges for serving

Instructions

  1. Prepare the Garlic Naan Dough: Make the dough according to your homemade naan recipe instructions. Mince 3 garlic cloves and add them directly into the dough before letting it rise for the first time to infuse garlic flavor throughout.
  2. Prepare Garlic Topping for Naan: In a bowl, combine the remaining 2 minced garlic cloves, chopped fresh parsley, melted butter, olive oil, and fine sea salt. Set aside to brush onto cooked naan before serving for added flavor.
  3. First Marinade for Chicken: In a large bowl, combine chicken thigh pieces with Kashmiri red chili powder, salt, and lemon juice. Mix well to coat and cover. Refrigerate to marinate for 20-30 minutes, allowing initial flavor absorption.
  4. Second Marinade for Chicken: After the first marinade, add plain yogurt, ginger-garlic paste, garam masala, ground cumin, dried fenugreek leaves, and ground turmeric to the chicken. Mix until thoroughly combined. Cover and refrigerate for at least 1 hour or overnight for deeper flavor and tenderness.
  5. Prepare the Tomato-Cashew Sauce: Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and quartered tomatoes. Sauté for 5-6 minutes until fragrant and the onions are slightly caramelized. Transfer this mixture to a high-speed blender along with the soaked and drained cashews. Pulse until very smooth to form a creamy base. Set aside.
  6. Cook the Butter and Spices: In the same skillet, add butter along with cinnamon sticks, green cardamom, and whole cloves. Cook over medium heat for 1-2 minutes until fragrant and butter starts to brown slightly. Remove the butter and spices from the skillet and place in a small bowl temporarily.
  7. Sear the Chicken: Return the empty skillet to heat and add the marinated chicken pieces. Cook for 4-5 minutes, stirring occasionally, adding a drizzle of olive oil if the pan gets dry. This step begins cooking the chicken and develops color.
  8. Combine Sauce and Chicken: To the skillet with the chicken, add the blended tomato-cashew sauce, the spiced browned butter mixture, honey, the remaining ground spices (ground cumin, Kashmiri red chili powder, garam masala), and heavy cream. Stir thoroughly to combine all ingredients and coat the chicken evenly. Lower heat and let the curry simmer gently for about 10 minutes to meld flavors and finish cooking.
  9. Roast the Spicy Okra: Preheat the oven to 425°F (220°C). Line a baking pan with parchment paper. Wash and dry the okra, then place them on the prepared pan. Drizzle with olive oil and sprinkle the ground coriander, ground cumin, smoked paprika, cayenne pepper, and salt. Toss to coat the okra evenly in the spices and oil. Roast in the preheated oven for 12-15 minutes until the okra is tender and slightly charred on the edges. Serve warm with lemon wedges on the side.
  10. Finish Garlic Naan: Cook naan according to your recipe instructions. Once cooked, brush the garlic, parsley, butter, and olive oil mixture onto the naan while still warm to infuse the garlic topping flavor.
  11. Serve: Plate portions of butter chicken with garlic naan and spicy roasted okra. Enjoy together for a balanced and flavorful Indian-inspired meal experience.

Notes

  • Marinating the chicken overnight enhances tenderness and flavor significantly.
  • You can replace chicken thighs with breasts but thighs provide better moisture and richness.
  • Soaking cashews softens them to create a creamy sauce base without grains.
  • If you prefer less heat, reduce chili powder and cayenne in the recipe.
  • Use fresh garlic in both the naan dough and topping for best aroma and taste.
  • The okra can be roasted slightly longer if you prefer crispier edges.
  • Garam masala can be adjusted based on your preference or subbed with curry powder.
  • Leftover butter chicken stores well in the fridge for up to 3 days and tastes great reheated.

Find it online: https://recipesbyliza.com/butter-chicken-with-garlic-naan-and-spicy-okra-recipe/