Butter Chicken with Naan is a rich and creamy Indian dish featuring tender chicken simmered in a spiced tomato-based sauce, finished with butter and cream for a smooth, luxurious texture. Served alongside warm, fluffy naan, this meal is a comforting and flavorful experience that is perfect for any occasion.
Why You’ll Love This Recipe
- Authentic flavors with restaurant-quality taste.
- Creamy, buttery sauce that pairs perfectly with naan.
- Easy to prepare with simple ingredients.
- A family-friendly dish that is mildly spiced but full of flavor.
- Can be made ahead of time for even better taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Butter Chicken:
- Boneless, skinless chicken (breast or thigh)
- Yogurt
- Lemon juice
- Garlic, minced
- Ginger, grated
- Garam masala
- Turmeric
- Cumin
- Paprika
- Chili powder
- Butter
- Tomato puree
- Heavy cream
- Salt
- Sugar
- Fresh cilantro (for garnish)
For the Naan:
- All-purpose flour
- Baking powder
- Yogurt
- Warm milk
- Sugar
- Salt
- Olive oil or butter
Directions
For the Butter Chicken:
- Marinate the chicken by combining yogurt, lemon juice, garlic, ginger, and spices. Let it rest for at least 30 minutes or overnight for deeper flavor.
- Cook the chicken in a pan over medium heat until lightly browned. Remove and set aside.
- Prepare the sauce by melting butter in the same pan. Add tomato puree, spices, salt, and sugar. Simmer for 10 minutes.
- Blend the sauce for a smooth texture (optional but recommended).
- Return the chicken to the pan and stir in heavy cream. Simmer for another 5–10 minutes.
- Garnish with fresh cilantro and serve hot with naan.
For the Naan:
- Make the dough by mixing flour, baking powder, sugar, salt, yogurt, and warm milk until combined. Knead for 5–7 minutes until smooth.
- Let the dough rest for 1 hour to allow it to rise.
- Divide into small portions and roll out each into an oval shape.
- Cook on a hot skillet for 1–2 minutes per side until bubbles form and the naan is golden brown.
- Brush with butter and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes (excluding marinating)
Variations
- Spicy Version: Increase chili powder or add chopped green chilies.
- Dairy-Free Option: Use coconut milk instead of heavy cream and ghee instead of butter.
- Vegan Alternative: Replace chicken with tofu or chickpeas.
- Gluten-Free Naan: Use a gluten-free flour blend instead of all-purpose flour.
- Cashew Cream: Substitute heavy cream with blended cashew paste for a nutty twist.
Storage/Reheating
- Refrigerator: Store butter chicken in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
- Reheating Butter Chicken: Warm on the stovetop over low heat, adding a splash of water or cream if needed.
- Storing Naan: Keep in an airtight container at room temperature for up to 2 days.
- Reheating Naan: Toast on a dry pan or microwave for 10–15 seconds before serving.
FAQs
Can I make butter chicken ahead of time?
Yes, the flavors deepen overnight, making it even tastier the next day.
What is the best cut of chicken for butter chicken?
Chicken thighs are more tender, but chicken breasts also work well.
Can I make naan without yeast?
Yes, this recipe uses baking powder for a quick and easy naan.
How do I make the sauce creamier?
Blend the sauce before adding the chicken for an ultra-smooth texture.
Can I cook the chicken in the oven?
Yes, bake marinated chicken at 400°F (200°C) for 15–20 minutes before adding to the sauce.
Is butter chicken very spicy?
No, it has mild heat, but you can adjust spices to your preference.
What if my sauce is too thick?
Add a little water or cream to adjust the consistency.
Can I use store-bought naan?
Yes, but homemade naan tastes fresher and softer.
What other sides go well with butter chicken?
Steamed rice, cucumber raita, or a simple salad complement this dish well.
How do I prevent naan from drying out?
Brush it with butter or cover it with a damp cloth after cooking.
Conclusion
Butter Chicken with Naan is a rich, flavorful dish that brings the warmth of Indian cuisine to your table. The tender chicken in a velvety tomato sauce pairs perfectly with soft, buttery naan, making this a comforting meal for any occasion. Whether you follow the traditional recipe or try a variation, this dish is sure to impress. Enjoy your homemade butter chicken feast!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This rich and creamy butter chicken is packed with bold spices and served with soft, fluffy naan. A comforting and flavorful Indian dish perfect for any night of the week!
Ingredients
For the Chicken:
- 1.5 lbs boneless chicken, cubed
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp salt
For the Sauce:
- 2 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp paprika
- 1 can (14 oz) tomato puree
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken in yogurt, lemon juice, and spices for at least 30 minutes.
- Heat butter in a pan, cook onions until soft, then add garlic and ginger. Stir in spices and cook for 1 minute.
- Add tomato puree and simmer for 10 minutes.
- In another pan, cook the marinated chicken until golden brown. Add it to the sauce.
- Stir in heavy cream and simmer for 5 more minutes. Garnish with cilantro.
- For naan, mix flour, yogurt, baking powder, and salt. Knead into a dough, divide into balls, roll out, and cook on a hot skillet for 2 minutes per side. Brush with butter and serve.
Notes
- Use coconut milk instead of heavy cream for a dairy-free option.
- Serve with rice if preferred.
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