Description
An authentic Indian feast that brings together rich, creamy butter chicken and soft, fluffy homemade naan. This comforting duo offers bold spices, a velvety tomato-based sauce, and golden naan, perfect for dipping. It’s the kind of dish that turns dinner into a celebration of culture and flavor.
Ingredients
For the Butter Chicken:
28 oz (794g) chicken thighs or breasts, cubed
½ cup Greek yogurt
1.5 tbsp garlic, minced
1 tbsp ginger, grated
1 tsp turmeric
2 tsp cumin
2 tsp garam masala
¼ cup lemon juice (optional first-stage marinade)
2 tbsp butter (for searing)
1 onion, chopped
1 tbsp garlic, minced (for sauce)
1 tsp ginger, grated (for sauce)
1 tsp turmeric (for sauce)
2 tsp cumin (for sauce)
2 tsp garam masala (for sauce)
1 tsp salt
1 can (8 oz) tomato sauce
½ cup water
1 cup heavy cream
3 tbsp chopped cilantro
Extra butter for garnish
For the Naan:
2 cups all-purpose flour
1 tsp active dry yeast
1½ tsp salt
⅛ tsp baking powder
¾ cup warm water (100°F)
1 tsp sugar
3 tbsp Greek yogurt
2 tbsp olive oil
Melted butter for brushing
Instructions
Butter Chicken:
Mix yogurt, garlic, ginger, turmeric, cumin, and garam masala. Marinate chicken for at least 1 hour (overnight preferred).
Heat 2 tbsp butter in skillet. Sear marinated chicken for 5–7 mins until browned. Set aside.
Sauté onion in 1 tbsp butter until translucent. Add garlic, ginger, turmeric, cumin, garam masala, and salt. Cook 1 min.
Add tomato sauce and water. Simmer 10 mins, then blend until smooth.
Return sauce to pan, stir in heavy cream and cilantro. Bring to a gentle boil.
Add chicken back in, cover and simmer for 20 mins. Garnish with cilantro and butter.
Naan:
Combine flour, yeast, salt, and baking powder in a bowl.
Activate yeast in warm water with sugar; let sit 5 mins.
Mix in yogurt and oil. Knead until smooth. Let rise 1–2 hours until doubled.
Divide into 6–8 balls and roll into ovals.
Heat cast-iron skillet. Cook naan 1 min per side or until bubbly and browned.
Brush with melted butter before serving.
Notes
Substitute chicken with paneer or mushrooms for vegetarian version.
Coconut milk can be used as a dairy-free option.
Score chicken for deeper flavor absorption.
Naan dough can be refrigerated for up to 12 hours before use.
Freeze cooked butter chicken up to 3 months.
- Prep Time: 25 minutes (10 min prep + 15 min resting tasks)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: butter chicken, naan recipe, creamy chicken curry, Indian cuisine, easy Indian dinner, tandoori style, homemade naan, traditional Indian recipe, spicy curry, flatbread