One-Pot Mild Butter Chicken with Naan
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) tomato sauce
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 4 pieces naan bread, warmed for serving
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the chicken pieces to the pot. Sprinkle with salt, pepper, and paprika, then cook for 5 to 6 minutes until the chicken is no longer pink on the outside.
- Pour in the tomato sauce and heavy cream. Stir everything together until the sauce looks smooth and evenly mixed.
- Reduce the heat to low, cover the pot, and simmer for 15 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Remove the pot from the heat. Serve the butter chicken with warmed naan bread on the side.
Notes
Warm the naan in the oven or a dry skillet right before serving so it stays soft for scooping up the sauce. If your kids prefer a milder tomato taste, stir in an extra tablespoon of butter at the end to round out the flavor. Leftovers reheat gently on the stovetop with a splash of cream to loosen the sauce.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board