Indian Butter Chicken with Naan is a rich and creamy dish featuring tender chicken simmered in a spiced tomato-based sauce. This classic Indian recipe is bursting with bold flavors, complemented perfectly by soft, buttery naan bread. Whether you’re making it for a cozy family dinner or a special occasion, this dish is sure to impress.
Why You’ll Love This Recipe
- Creamy, flavorful, and mildly spiced – perfect for all taste preferences
- A restaurant-quality meal made easily at home
- Serve with naan or rice for a satisfying meal
- Can be made ahead for meal prep
- Easily customizable for spice level and dietary preferences
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken thighs (or chicken breasts)
- Plain yogurt
- Lemon juice
- Garlic cloves, minced
- Fresh ginger, grated
- Garam masala
- Ground cumin
- Ground coriander
- Smoked paprika
- Turmeric
- Salt and black pepper
- Butter
- Onion, finely chopped
- Tomato puree or crushed tomatoes
- Heavy cream
- Sugar
- Kasuri methi (dried fenugreek leaves)
- Fresh cilantro, for garnish
- Naan bread, for serving
Directions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, turmeric, salt, and black pepper. Add the chicken and coat well. Cover and refrigerate for at least 1 hour or overnight for best results.
- Cook the Chicken: Heat butter in a large skillet over medium heat. Add marinated chicken and cook until browned and cooked through. Remove and set aside.
- Prepare the Sauce: In the same skillet, add more butter and sauté chopped onions until soft. Stir in garlic, ginger, and remaining spices. Cook for a minute, then add tomato puree. Let it simmer for 10-15 minutes.
- Blend the Sauce (Optional): For a smoother texture, blend the sauce using an immersion blender or a regular blender.
- Finish the Dish: Return the chicken to the skillet. Stir in heavy cream, sugar, and kasuri methi. Simmer for another 5 minutes until the sauce thickens. Adjust seasoning if needed.
- Serve: Garnish with fresh cilantro and serve hot with warm naan or basmati rice.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes (plus marination)
- Cook Time: 30 minutes
- Total Time: 50 minutes (excluding marination)
Variations
- Spicy Version: Add red chili powder or chopped green chilies for extra heat.
- Dairy-Free: Substitute butter with coconut oil and heavy cream with coconut milk.
- Vegetarian Alternative: Replace chicken with paneer or tofu for a delicious vegetarian option.
- Lower-Calorie Option: Use Greek yogurt instead of heavy cream for a lighter sauce.
- Extra Smoky Flavor: Stir in a bit of smoked paprika or use a charcoal smoking method for an authentic tandoori flavor.
Storage/Reheating
- Refrigeration: Store leftover butter chicken in an airtight container for up to 3 days. Naan can be stored at room temperature for 1-2 days.
- Freezing: Butter chicken freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm butter chicken in a saucepan over low heat, adding a splash of water or cream if needed. Naan can be reheated in a pan, oven, or microwave.
FAQs
What makes butter chicken different from chicken tikka masala?
Butter chicken has a creamier, slightly sweeter sauce, while chicken tikka masala is more tomato-forward and spicier.
Can I use chicken breasts instead of thighs?
Yes, but thighs are more tender and flavorful. If using breasts, avoid overcooking to keep them juicy.
What is kasuri methi, and can I skip it?
Kasuri methi (dried fenugreek leaves) adds a distinct aroma and flavor. If unavailable, you can skip it, but it enhances the dish.
Can I make this dish ahead of time?
Yes, butter chicken tastes even better the next day as the flavors develop. Store it in the fridge and reheat before serving.
How do I make naan at home?
Naan is made with flour, yogurt, yeast, and water, then cooked on a skillet or tandoor. You can also buy pre-made naan and warm it before serving.
Is this dish gluten-free?
Yes, butter chicken is naturally gluten-free. Serve with gluten-free naan or rice for a complete meal.
Can I use canned tomatoes instead of fresh?
Yes, canned tomato puree or crushed tomatoes work well and give a rich flavor.
What side dishes go well with butter chicken?
Serve with basmati rice, cucumber raita, or a simple side salad for a complete meal.
Can I cook this in an Instant Pot?
Yes, sauté the onions and spices, add the marinated chicken and tomatoes, then pressure cook for 8-10 minutes before stirring in the cream.
How do I make it less spicy for kids?
Reduce or omit the chili powder and use extra cream to balance the flavors for a milder taste.
Conclusion
Indian Butter Chicken with Naan is a comforting and flavorful dish that brings the taste of authentic Indian cuisine to your home. With its creamy texture, aromatic spices, and rich sauce, this recipe is perfect for any occasion. Whether you prefer a classic version or a customized variation, this dish is sure to be a family favorite. Enjoy it with warm naan or rice for a truly satisfying meal!
Print
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Description
This creamy Butter Chicken features tender chicken simmered in a spiced tomato-based curry with a rich, buttery finish. Serve it with fresh naan for the ultimate comfort meal!
Ingredients
- 500g chicken breast, cubed
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1/2 cup plain yogurt
- 1 tsp garam masala
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat butter in a pan and sauté onions, garlic, and ginger until fragrant.
- Add chicken, spices, and tomato puree. Simmer for 15 minutes.
- Stir in cream and yogurt, cooking for another 5 minutes.
- Garnish with cilantro and serve with warm naan.
Notes
- For a smokier flavor, grill the chicken before adding it to the sauce.
- Adjust spice levels by adding more or less chili powder.
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