Indian Butter Chicken-Style Skillet with Naan Croutons

Ingredients

• 350 g boneless skinless chicken thighs
• 120 g plain yogurt
• 2 cloves garlic
• 1 tbsp ginger
• 2 tbsp unsalted butter
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 1/3 cup heavy cream
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika(optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 small naan
• 1 tbsp olive oil
• 1 tbsp lemon juice(optional)
• 2 tbsp cilantro (chopped)(optional)

Instructions

1. 1

   Prep (15 minutes): Cut chicken into bite-size pieces. Mince garlic and grate or mince ginger. In a bowl, mix yogurt, half the garam masala, cumin, coriander, turmeric, salt, and pepper; add chicken and toss to coat. Cut naan into bite-size croutons.

2. 2

   Cook (20 minutes), Step 1: Heat olive oil in a large skillet over medium-high heat. Toast naan croutons until golden on the edges, 2–3 minutes; remove to a plate.

3. 3

   Cook (20 minutes), Step 2: In the same skillet, melt butter. Add garlic and ginger and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute to deepen flavor.

4. 4

   Cook (20 minutes), Step 3: Add crushed tomatoes and 1/4 cup water (or as needed). Simmer 3–4 minutes, then add the yogurt-coated chicken and any remaining marinade. Cook, stirring and scraping the bottom, until chicken is cooked through, 8–10 minutes.

5. 5

   Cook (20 minutes), Step 4: Stir in heavy cream and remaining garam masala. Simmer 2–3 minutes until sauce is glossy and thick. Taste and adjust salt/pepper; add lemon juice if using.

6. 6

   Serve: Spoon butter-chicken-style sauce over naan croutons (or toss croutons briefly in the sauce). Garnish with cilantro if using.