Butter Chicken & Homemade Garlic Naan
What’s in it
Names and any recorded quantities are retained below. Saved ingredient fields.
Flour
Yogurt
Garlic Powder
Cilantro
Garam Masala
Curry Powder
Tomato Paste
Cream Sauce Base- Vidalia Onion Paste
Chicken Stock Concentrate
Diced Skinless Dark Meat Chicken
Instant Yeast
Basmati Rice
Salt
Pepper
Sugar
Cooking Oil
Butter
See the source statement and complete meal details for allergen information. Check the current package for the complete ingredients and allergen statement.
Nutrition
Saved brand nutrition. Check the linked source for the serving basis.
| Calories | 1,280 |
|---|---|
| Protein | 52g |
| Carbohydrate | 164g |
| Total fat | 44g |
| Dietary fiber | 5g |
| Sodium | 1,410mg |
Preparation
- Preparation
- 10 minutes
Preparation time is not necessarily total cooking or heating time.
Saved instructions are reproduced below. Follow the current package or recipe if it differs.
Step 1
• Wash and dry produce. • In a large bowl, whisk together 1 cup + 2 TBSP flour (you’ll use more later), 1 tsp yeast, 1⁄2 tsp sugar, 1⁄2 tsp salt, and a big pinch of pepper. (For 4 servings, use 2 cups + 4 TBSP flour, 2 tsp yeast, 1 tsp sugar, and 1 tsp salt.) • Add two packets of yogurt, 1⁄4 cup warm water, and 1⁄2 TBSP oil (four packets of yogurt, 1⁄2 cup warm water, and 1 TBSP oil for 4). Stir until just combined and dough is sticky. • Sprinkle 2 TBSP flour (4 TBSP for 4) over a clean work surface. (Be sure to measure the flour—we sent more!) Place dough on floured surface and shape into a ball. Reserve bowl.
Open the saved step photo ↗Step 2
• Hold dough with one hand and firmly press down and away with the other, then fold dough over itself. Repeat until dough is smooth and surface has a slight shine, 8-10 minutes. (If dough becomes too sticky, sprinkle hands and surface with some of the remaining flour to make kneading easier.) • Reshape dough into a ball and return to bowl. Cover with a clean, damp kitchen towel and set aside in a warm location until doubled in size, 1-1 1⁄2 hours. TIP: Place covered bowl on top of the fridge or on stovetop with a 200-degree preheated oven to create the perfect warm environment.
Open the saved step photo ↗Step 3
• Once dough has almost doubled in size, in a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, place 1 TBSP butter (2 TBSP for 4) and half the garlic powder (you’ll use the rest later) in a small microwave-safe bowl; microwave until melted, 30-40 seconds. Stir to combine. • Roughly chop cilantro.
Open the saved step photo ↗Step 4
• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes. Reduce heat to medium. • Add garam masala, curry powder, and remaining garlic powder to pan with chicken. Cook, stirring, until fragrant, 30 seconds.
Open the saved step photo ↗Step 5
• Stir in tomato paste, Vidalia onion paste, and stock concentrate until combined. Add cream sauce base and 3⁄4 cup water(1 1⁄2 cups for 4 servings). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. • Add 1 TBSP butter and 1⁄4 tsp sugar(2 TBSP butter and 1⁄2 tsp sugar for 4). Cook, stirring, until butter has melted, 30-60 seconds. Reduce heat to low; cover to keep warm until ready to serve, stirring occasionally.
Open the saved step photo ↗Step 6
• Once dough has doubled in size, transfer to a clean work surface. Halve dough (quarter dough for 4 servings) and reshape each piece into a ball. Using the palm of your hand, gently flatten each ball. Using a rolling pin, roll out each flattened dough ball into a round, about 7 inches wide and 1⁄4 inch thick. • Heat a large drizzle of oil in a large, heavy-bottomed pan over medium-high heat. (TIP: Be sure to let the pan and oil heat up! This will ensure an even cook.) Carefully add one dough round at a time to pan. Cook until bottom is golden brown and top begins to bubble, 1-2 minutes. Carefully flip and cook until golden brown, 1-2 minutes. Transfer to a cutting board.
Open the saved step photo ↗Step 7
• Brush naan with garlic butter; quarter. • Fluff rice with a fork. • Divide rice between bowls. Top with butter chicken. Drizzle with remaining yogurt and garnish with cilantro. Serve with garlic naan. Poultry is fully cooked when internal temperature reaches 165°.
Open the saved step photo ↗
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Sources & meal record
View the linked brand source ↗
This page includes the saved meal record. Availability, recipes and ingredients can change.
Complete meal details
Nutrition Per Serving
Dietary Info
Pork-free
→ View this meal on HelloFresh
Source & verification (checked August 26, 2026): MealFan attributes this recipe and its nutrition figures to HelloFresh's official listing. HelloFresh lists 1,280 calories, 164g carbohydrates, 44g fat, 52g protein, and 1,410mg sodium per serving, with a 1-hour-45-minute total time and Hard difficulty. Unlike a quick flatbread recipe, this version includes kneading and rising homemade naan dough before pan-cooking it. These figures are provider-supplied and have not been independently lab-tested. HelloFresh notes that regional suppliers can change nutrition, so check the recipe card delivered with your box.
Ingredients
How to Make It
Step 1
• Wash and dry produce.
• In a large bowl, whisk together 1 cup + 2 TBSP flour (you’ll use more later), 1 tsp yeast, 1⁄2 tsp sugar, 1⁄2 tsp salt, and a big pinch of pepper. (For 4 servings, use 2 cups + 4 TBSP flour, 2 tsp yeast, 1 tsp sugar, and 1 tsp salt.)
• Add two packets of yogurt, 1⁄4 cup warm water, and 1⁄2 TBSP oil (four packets of
yogurt, 1⁄2 cup warm water, and 1 TBSP oil for 4). Stir until just combined and dough is sticky.
• Sprinkle 2 TBSP flour (4 TBSP for 4) over a clean work surface. (Be sure to measure the flour, we sent more!) Place dough on floured surface and shape into a ball. Reserve bowl.
Step 2
• Hold dough with one hand and firmly press down and away with the other, then fold dough over itself. Repeat until dough is smooth and surface has a slight shine, 8-10 minutes. (If dough becomes too sticky, sprinkle hands and surface with some of the remaining flour to make kneading easier.)
• Reshape dough into a ball and return to bowl. Cover with a clean, damp kitchen towel and set aside in a warm location until doubled in size, 1-1 1⁄2 hours. TIP: Place covered bowl on top of the fridge or on stovetop with a 200-degree
preheated oven to create the perfect warm environment.
Step 3
• Once dough has almost doubled in size, in a small pot, combine rice, 3⁄4 cup water
(1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes.
• Keep covered off heat until ready to serve.
• While rice cooks, place 1 TBSP butter (2 TBSP for 4) and half the garlic powder (you’ll use the rest later) in a small microwave-safe bowl; microwave until melted, 30-40 seconds. Stir to combine.
• Roughly chop cilantro.
Step 4
• Open package of chicken and drain off any excess liquid.
• Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes. Reduce heat to medium.
• Add garam masala, curry powder, and remaining garlic powder to pan with chicken. Cook, stirring, until fragrant, 30 seconds.
Step 5
• Stir in tomato paste, Vidalia onion paste, and stock concentrate until combined. Add cream sauce base and 3⁄4 cup water(1 1⁄2 cups for 4 servings). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes.
• Add 1 TBSP butter and 1⁄4 tsp sugar(2 TBSP butter and 1⁄2 tsp sugar for 4). Cook, stirring, until butter has melted, 30-60 seconds. Reduce heat to low; cover to keep warm until ready to serve, stirring occasionally.
Step 6
• Once dough has doubled in size, transfer to a clean work surface. Halve dough (quarter dough for 4 servings) and reshape each piece into a ball. Using the palm of your hand, gently flatten each ball. Using a rolling pin, roll out each flattened dough ball into a round, about 7 inches wide and 1⁄4 inch thick.
• Heat a large drizzle of oil in a large, heavy-bottomed pan over medium-high heat. (TIP: Be sure to let the pan and oil heat up! This will ensure an even cook.) Carefully add one dough round at a time to pan. Cook until bottom is golden brown and top begins to bubble, 1-2 minutes. Carefully flip and cook until golden brown, 1-2 minutes. Transfer to a cutting board.
Step 7
• Brush naan with garlic butter; quarter.
• Fluff rice with a fork.
• Divide rice between bowls. Top with butter chicken. Drizzle with remaining yogurt and garnish with cilantro. Serve with garlic naan.
Poultry is fully cooked when internal temperature reaches 165°.
About HelloFresh
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Ingredients at a glance
From the saved ingredient list. Images are shown only where a provider image or an exact library match is available. Check the current package for the complete statement.
- Flour
- Yogurt
- Garlic Powder
- Cilantro
- Garam Masala
- Curry Powder
- Tomato Paste
- Cream Sauce Base
- Vidalia Onion Paste
- Chicken Stock Concentrate
- Diced Skinless Dark Meat Chicken
- Instant Yeast
- Basmati Rice
- Salt
- Pepper
- Sugar
- Cooking Oil
- Butter
