Butter Chicken with Garlic Naan and Saag Paneer
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Prasad Radye
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Alright, let's make a delicious Indian feast! First, marinate the chicken in a flavorful yogurt blend for at least 30 minutes—prep this ahead for best results. While it marinates, get the rice going. Next, build the rich butter chicken sauce with aromatic spices and coconut milk. Simmer the chicken until tender. Then, quickly wilt spinach and blend into a silky saag, gently folding in paneer. Warm naan bread, and get ready to enjoy your homemade butter chicken, saag paneer, and naan for a comforting dinner in about 1 hour!
Meat, Eggs, & Dairy
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup heavy cream
- 8 ounces paneer
- 1/2 cup plain yogurt
Pantry Items
- 4 tablespoons unsalted butter
- 1 can crushed tomatoes
- 1 can coconut milk
- 1 tablespoon tomato paste
- 1 cup basmati rice
- 4 whole naan bread
Fresh Produce & Herbs
- 1 whole yellow onion
- 1 bunch cilantro
- 1 whole lemon
- 1 pound spinach
Seasonings & Spices
- 4 cloves garlic
- 1 inch ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried fenugreek leaves
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