Name: Butter Chicken with Naan
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: Indian
Ingredients: 1 1/2 lbs boneless chicken thighs or breasts; 1/2 cup plain yogurt; 1 tbsp lemon juice; 3 cloves garlic, minced; 1 tbsp ginger, minced; 1 tsp garam masala; 1 tsp chili powder; 1/2 tsp salt; 2 tbsp butter; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1 1/2 cups tomato puree or crushed tomatoes; 3/4 cup heavy cream; 1 tsp garam masala; 1/2 tsp turmeric; 1 tsp cumin; 1/2 tsp chili powder; 1 tsp sugar; Salt to taste; Fresh naan bread (for serving); Fresh cilantro, chopped (optional); Cooked rice (optional)

Description

Butter Chicken with Naan is a rich and flavorful Indian dish featuring marinated chicken cooked in a creamy spiced tomato sauce, served with warm, fluffy naan bread for a comforting and indulgent meal.

Ingredients

Units Scale

1 1/2 lbs boneless chicken thighs or breasts
1/2 cup plain yogurt
1 tbsp lemon juice
3 cloves garlic, minced
1 tbsp ginger, minced
1 tsp garam masala
1 tsp chili powder
1/2 tsp salt
2 tbsp butter
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger, minced
1 1/2 cups tomato puree or crushed tomatoes
3/4 cup heavy cream
1 tsp garam masala
1/2 tsp turmeric
1 tsp cumin
1/2 tsp chili powder
1 tsp sugar
Salt to taste
Fresh naan bread (for serving)
Fresh cilantro, chopped (optional)
Cooked rice (optional)

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Instructions

In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, chili powder, and salt. Add chicken and coat well. Marinate for at least 1 hour or overnight.
Heat a skillet over medium heat and cook the marinated chicken until browned and cooked through. Remove and set aside.
In the same skillet, melt butter and sauté chopped onion until golden brown.
Add garlic and ginger, cook until fragrant, about 1–2 minutes.
Stir in tomato puree, garam masala, turmeric, cumin, chili powder, and sugar. Simmer for 10–15 minutes.
Add heavy cream and stir well. Simmer for 5 minutes until the sauce thickens slightly.
Return the chicken to the skillet and simmer for another 5–10 minutes to combine flavors.
Serve hot with naan bread and garnish with cilantro. Add rice if desired.

Notes

Add dried fenugreek leaves (kasuri methi) for extra depth.
Use coconut cream for a dairy-free alternative.
Adjust chili levels to taste.
Store leftovers in the fridge for up to 3 days.
Reheat gently and add a splash of water or cream if needed.

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 8g
Sodium: 500mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 36g
Cholesterol: 160mg