Butter Chicken with Naan

Butter Chicken with Naan is a classic Indian dish featuring tender chicken simmered in a creamy, spiced tomato sauce, served alongside soft, pillowy naan bread. Rich, comforting, and full of flavor, it’s a restaurant-quality meal you can easily prepare at home.

Why You’ll Love This Recipe

This beloved dish balances bold spices with a velvety sauce that’s mild enough for everyone to enjoy. The marinated chicken remains juicy and flavorful, while the sauce is ideal for scooping with warm naan. It’s a hearty, satisfying meal that feels both indulgent and homely.

Ingredients

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

For the chicken marinade:

• Boneless chicken thighs or breasts
• Yogurt
• Lemon juice
• Garlic (minced)
• Ginger (minced)
• Garam masala
• Chili powder
• Salt

For the sauce:

• Butter
• Onion (finely chopped)
• Garlic and ginger (minced)
• Tomato puree or crushed tomatoes
• Heavy cream
• Garam masala
• Turmeric
• Cumin
• Chili powder
• Sugar
• Salt

For serving:

• Fresh naan bread
• Fresh cilantro (chopped, optional)
• Cooked rice (optional)

Directions

1. Marinate the chicken: In a bowl, mix yogurt, lemon juice, garlic, ginger, and spices. Add chicken and coat well. Marinate for at least 1 hour or overnight.
2. Cook the chicken: In a skillet, cook the marinated chicken until browned and cooked through. Remove and set aside.
3. Make the sauce: In the same skillet, melt butter. Sauté onions until golden, then add garlic and ginger. Cook until fragrant.
4. Stir in tomato puree and spices. Simmer for 10–15 minutes.
5. Add cream and sugar. Stir to combine and simmer until the sauce thickens slightly.
6. Return the chicken to the sauce and simmer for another 5–10 minutes to absorb the flavors.
7. Serve hot with warm naan and garnish with cilantro.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Time: 1 hour (minimum)
Total Time: 1 hour 45 minutes (including marinating)

Variations

• Add a dash of fenugreek leaves (kasuri methi) for authentic depth.
• Use coconut cream instead of dairy for a dairy-free version.
• Spice it up with green chilies or extra chili powder.
• Serve with basmati rice or jeera rice for a complete meal.

Storage/Reheating

Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stove or in the microwave. Add a splash of cream or water if needed to loosen the sauce.

FAQs

Can I use store-bought naan?

Yes, it reheats well and makes the meal convenient and complete.

What’s the difference between butter chicken and tikka masala?

Butter chicken is creamier and slightly sweeter, while tikka masala tends to be more tomato-forward and spicier.

Can I freeze butter chicken?

Yes, freeze in an airtight container for up to 2 months. Thaw and reheat on the stove.

Do I have to use yogurt for marinating?

Yes, yogurt tenderizes the chicken and infuses it with flavor. Greek yogurt works best.

Can I make this in a slow cooker?

Yes, cook the marinated chicken and sauce on low for 4–5 hours, then stir in cream near the end.

Is this dish spicy?

It’s mildly spiced. Adjust chili levels to your preference.

Can I use chicken breast instead of thighs?

Yes, though thighs remain juicier and more flavorful.

What’s the best cream to use?

Heavy cream provides richness, but half-and-half can be used for a lighter version.

Can I use canned tomatoes?

Yes, just make sure to simmer them long enough to reduce acidity.

How do I make naan from scratch?

Combine flour, yogurt, yeast, and water, knead, let rise, then cook on a hot skillet.

Conclusion

Butter Chicken with Naan is a richly spiced, creamy dish that brings restaurant flavor to your home kitchen. Paired with soft naan or rice, it’s a comfort food classic that’s both satisfying and simple to prepare. Perfect for both special dinners and cozy family meals.

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