Indian Dinner
Transform your evening into a flavor-packed culinary journey with this authentic Indian Dinner recipe, combining creamy Butter Chicken, fragrant Jeera Rice, and soft, garlicky Naan. Marinated in a spiced yogurt blend, the tender chicken is simmered in a luscious tomato-cream sauce, balanced perfectly with the nutty aroma of cumin-infused basmati rice. The freshly made garlic naan, with its golden, charred spots and soft texture, completes the meal in true Indian fashion. Perfect for weeknight dinners or special gatherings, this recipe delivers restaurant-quality Indian flavors right to your table in just 90 minutes. Easy to follow and bursting with authentic spices, it’s an irresistible way to bring the magic of Indian cuisine to your home!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs (cut into bite-sized pieces)
- 150 grams Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 2 tablespoons Vegetable oil
- 50 grams Butter
- 1 Onion (finely chopped)
- 2 Tomatoes (pureed)
- 150 ml Heavy cream
- 2 tablespoons Fresh cilantro (chopped)
- 1 cup Basmati rice
- 1 teaspoon Cumin seeds
- 4 cloves Garlic (minced for naan)
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 cup Milk (for naan dough)
- 1 teaspoon Salt
Instructions
In a large bowl, combine the yogurt, ginger-garlic paste, garam masala, turmeric, cumin powder, chili powder, and salt. Add the chicken pieces to the bowl and mix well to coat evenly. Cover and marinate for at least 30 minutes (or up to overnight in the refrigerator).
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until it's no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, melt the butter and add the finely chopped onion. Cook until softened and golden brown, about 5 minutes. Stir in the tomato puree and cook for another 7-10 minutes until the oil starts to separate.
Add the cooked chicken back into the pan, along with heavy cream. Stir and simmer for 10 minutes on low heat. Garnish with fresh cilantro and set aside.
For the jeera rice, wash the basmati rice thoroughly and soak it in water for 30 minutes. Heat a pot with 1 teaspoon of oil and toast the cumin seeds for about 30 seconds until fragrant. Add the soaked rice and 2 cups of water, then cook on low heat, covered, for 15-20 minutes, or until the rice is tender.
To prepare the garlic naan, combine all-purpose flour, baking powder, and salt in a mixing bowl. Slowly add milk, kneading the mixture into a soft dough. Cover the dough and let it rest for 20 minutes.
Divide the dough into 8 equal portions and roll each into an oval or round shape. Sprinkle minced garlic on each naan and press gently to stick. Heat a skillet or tawa over medium-high heat, and cook each naan for 2-3 minutes on each side or until golden brown spots appear.
Serve the butter chicken with jeera rice and garlic naan for a delightful Indian dinner.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.7 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
