Name: Chicken Curry with Naan Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 ½ lbs boneless chicken (thighs or breasts), cut into cubes; 2 tbsp oil or ghee; 1 large onion, finely chopped; 3 cloves garlic, minced; 1-inch ginger, grated; 2 tomatoes, pureed; ½ cup yogurt; 1 cup coconut milk or heavy cream (optional for creaminess); 1 tsp salt; ½ tsp black pepper; 1 tsp turmeric; 1 tsp cumin; 1 tsp garam masala; 1 tsp coriander powder; ½ tsp red chili powder (adjust to taste); ½ tsp paprika; ½ tsp sugar (optional); ¼ cup fresh cilantro, chopped (for garnish); 2 cups all-purpose flour; ½ tsp salt; ½ tsp sugar; ½ tsp baking powder; ½ cup plain yogurt; ½ cup warm water; 1 tbsp olive oil or melted butter; 1 tbsp garlic butter (for brushing, optional); 1 tbsp chopped cilantro (for garnish)

Chicken Curry with Naan is a rich and aromatic dish featuring tender chicken simmered in a spiced, creamy tomato-based curry sauce. Paired with soft, fluffy naan bread, this meal is a comforting and flavorful staple of Indian cuisine, perfect for weeknight dinners or special occasions.

Why You’ll Love This Recipe

Packed with bold, authentic Indian flavors
Creamy and perfectly spiced curry sauce
Pairs wonderfully with homemade or store-bought naan
Can be adjusted for spice level and dietary preferences
Great for meal prep and leftovers taste even better

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Curry:

Boneless, skinless chicken thighs (or chicken breasts)
Oil (vegetable or ghee)
Onion, finely chopped
Garlic, minced
Fresh ginger, grated
Tomato puree or crushed tomatoes
Plain yogurt or heavy cream
Chicken broth or water
Garam masala
Ground cumin
Ground coriander
Turmeric powder
Red chili powder (adjust to taste)
Salt and black pepper
Fresh cilantro, for garnish

For the Naan:

All-purpose flour
Yeast
Warm water
Yogurt
Olive oil
Sugar
Salt
Butter (for brushing)
Garlic, minced (optional, for garlic naan)

Directions

1. Prepare the Chicken Curry

Sauté the Aromatics: Heat oil in a pan over medium heat. Add chopped onions and cook until golden brown. Stir in minced garlic and grated ginger, cooking until fragrant.
Add Spices: Mix in cumin, coriander, turmeric, red chili powder, and garam masala. Stir for 30 seconds to release their flavors.
Cook the Chicken: Add chicken pieces and cook until browned on all sides.
Add Tomatoes and Simmer: Pour in tomato puree and cook until the sauce thickens. Add chicken broth and simmer for 15-20 minutes.
Make it Creamy: Stir in yogurt or heavy cream and let it cook for another 5 minutes. Adjust seasoning as needed.
Garnish and Serve: Top with fresh cilantro and serve hot with naan.

2. Prepare the Naan

Make the Dough: In a bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy. Add flour, yogurt, olive oil, and salt. Knead until a smooth dough forms.
Let it Rise: Cover and let the dough rise for 1 hour until doubled in size.
Shape and Cook: Divide the dough into small balls and roll each into an oval shape. Cook on a hot skillet for 1-2 minutes per side until bubbly and golden brown.
Brush with Butter: Brush with melted butter or garlic butter before serving.

3. Serve and Enjoy

Plate the chicken curry with warm naan on the side. Serve with rice for an extra hearty meal.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Spicier Version: Add extra red chili powder or green chilies for heat.
Dairy-Free: Use coconut milk instead of cream or yogurt.
Vegetarian Alternative: Replace chicken with chickpeas or paneer.
Tandoori-Style: Marinate chicken in yogurt and spices before cooking for extra flavor.
Garlic Naan: Mix minced garlic into melted butter and brush over naan before serving.

Storage/Reheating

Refrigeration: Store leftover curry in an airtight container for up to 3 days. Naan can be stored at room temperature for 1-2 days.
Freezing: Freeze the curry for up to 2 months. Thaw in the fridge before reheating.
Reheating: Warm the curry in a pan over low heat, adding a splash of water if needed. Reheat naan in a skillet or oven at 300°F (150°C).

FAQs

What type of chicken works best for this curry?

Chicken thighs are more flavorful and tender, but chicken breasts can be used for a leaner option.

Can I make the naan without yeast?

Yes, substitute baking powder for yeast, but the texture will be slightly different.

Is this curry very spicy?

The spice level can be adjusted by adding more or less red chili powder.

Can I use store-bought naan?

Yes, store-bought naan is a quick alternative and can be warmed before serving.

What sides go well with this dish?

Serve with basmati rice, cucumber raita, or a simple side salad.

How do I make the curry thicker?

Let it simmer longer or add a spoonful of tomato paste to thicken the sauce.

Can I use canned tomatoes instead of fresh?

Yes, canned crushed tomatoes or tomato puree work well in this recipe.

How can I make the naan softer?

Brush with butter after cooking and keep wrapped in a clean towel until serving.

Can I make this dish ahead of time?

Yes, the curry tastes even better the next day as the flavors develop.

What’s the best way to store leftover naan?

Wrap naan in foil or store in an airtight container at room temperature for up to 2 days.

Conclusion

Chicken Curry with Naan is a comforting and flavorful meal that brings the taste of Indian cuisine to your kitchen. With its creamy, spiced sauce and soft, buttery naan, this dish is perfect for a satisfying dinner. Whether you make it mild or spicy, with homemade or store-bought naan, this recipe is sure to be a favorite. Enjoy a restaurant-quality meal at home today!

Chicken Curry with Naan Recipe