Easy & Creamy Homemade Butter Chicken with Naan Bread Recipe

Introduction

Easy & Creamy Homemade Butter Chicken with Naan Bread is a delightful dish that balances creamy, tangy, and mildly spicy flavors. It’s perfect for family dinners or impressing guests without spending hours in the kitchen. This recipe turns simple ingredients into a restaurant-quality meal you’ll want to make again and again.

Ingredients

• 1.5 pounds (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup (240ml) plain yogurt, full-fat
• 2 tablespoons (30ml) lemon juice
• 1 tablespoon (15g) ginger paste or freshly grated ginger
• 1 tablespoon (15g) garlic paste
• 2 teaspoons (10g) garam masala
• 1 teaspoon (5g) turmeric powder
• 1 teaspoon (5g) cayenne pepper (adjust to taste)
• 2 tablespoons (30ml) vegetable oil
• 1 large onion, finely chopped
• 1 cup (240ml) tomato puree
• 1 cup (240ml) heavy cream
• 2 tablespoons (30g) unsalted butter
• Salt to taste (about 1 teaspoon)
• 2 cups (250g) all-purpose flour, sifted
• 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) sugar
• ½ cup (120ml) warm water
• ¼ cup (60ml) plain yogurt
• 1 tablespoon (15ml) olive oil, plus extra for brushing
• ½ teaspoon (3g) salt

Instructions

1. Step 1: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, cayenne pepper, and a pinch of salt. Add chicken pieces and coat well. Let marinate for at least 30 minutes or overnight for best flavor.
2. Step 2: Heat vegetable oil in a large skillet over medium heat. Add marinated chicken, shaking off excess marinade, and cook until browned, about 5-7 minutes. Avoid overcrowding the pan.
3. Step 3: In the same skillet, add chopped onion and sauté until golden. Stir in tomato puree, a bit more garam masala, and salt. Simmer for 10 minutes, stirring occasionally.
4. Step 4: Add heavy cream and butter to the sauce, stirring until smooth and silky. Return chicken to the skillet, mix well, and simmer gently for 10 more minutes to let flavors meld. Adjust seasoning as needed.
5. Step 5: Meanwhile, prepare the naan dough by mixing flour, instant yeast, sugar, salt, yogurt, olive oil, and warm water. Knead for 5 minutes and let it rest for 30 minutes until it rises.
6. Step 6: Divide dough into portions, roll into flatbreads, and cook each on a hot dry skillet for about 2 minutes per side until golden and puffed. Brush with olive oil or butter while warm.
7. Step 7: Serve the butter chicken hot with freshly made naan bread. Enjoy the comforting aroma and rich flavors!

Tips & Variations

• Add extra cayenne or fresh chilies for more heat.
• Substitute chicken with paneer or tofu for a vegetarian version.
• Use coconut milk instead of heavy cream for a lighter, tropical twist.
• Mix in chopped cilantro or mint at the end for fresh herbal notes.
• Brush naan with garlic butter after cooking for extra flavor.
• Add a teaspoon of honey to the sauce for a subtle sweet balance.
• Try smoked paprika instead of regular paprika for a smoky depth.

Storage

Store butter chicken in an airtight container in the refrigerator for 3-4 days. Keep naan wrapped in foil for up to 2 days. To reheat, warm the butter chicken gently on the stove with a splash of water to retain moisture. Reheat naan on a hot skillet for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead of time?

Yes, you can prepare the butter chicken a day in advance. The flavors actually improve after resting. Reheat gently on the stove before serving.

Can I use chicken breast instead of thighs?

Yes, chicken breast works well. Just be careful not to overcook it, as it can dry out more easily than thighs.

Easy & Creamy Homemade Butter Chicken with Naan Bread Recipe

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★★★★★

5 from 57 reviews

This Easy & Creamy Homemade Butter Chicken with Naan Bread recipe delivers a perfectly balanced dish with creamy, tangy, and mildly spicy flavors. Juicy marinated chicken thighs simmered in a luscious tomato-cream sauce pair beautifully with freshly made soft naan bread cooked on a skillet. Ideal for family dinners or small gatherings, this straightforward recipe uses pantry staples and simple techniques to bring restaurant-quality Indian flavors to your table effortlessly.

• Author: Dana
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Butter Chicken

• 1.5 pounds (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup (240ml) plain full-fat yogurt
• 2 tablespoons (30ml) lemon juice
• 1 tablespoon (15g) ginger paste or freshly grated ginger
• 1 tablespoon (15g) garlic paste
• 2 teaspoons (10g) garam masala
• 1 teaspoon (5g) turmeric powder
• 1 teaspoon (5g) cayenne pepper
• 2 tablespoons (30ml) vegetable oil
• 1 large onion, finely chopped
• 1 cup (240ml) tomato puree
• 1 cup (240ml) heavy cream
• 2 tablespoons (30g) unsalted butter
• Salt to taste (about 1 teaspoon)

For the Naan Bread

• 2 cups (250g) all-purpose flour, sifted
• 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) sugar
• 1/2 cup (120ml) warm water
• 1/4 cup (60ml) plain yogurt
• 1 tablespoon (15ml) olive oil, plus extra for brushing
• 1/2 teaspoon (3g) salt

Instructions

1. Marinate the Chicken: In a bowl, combine yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric powder, cayenne pepper, and a pinch of salt. Add the chicken thigh pieces and toss to coat thoroughly. Let marinate for at least 30 minutes, preferably overnight, to ensure tender and flavorful chicken.
2. Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Remove excess marinade from the chicken and add the pieces to the skillet in a single layer without crowding. Cook for 5-7 minutes until the chicken is browned on all sides but not fully cooked through. Remove and set aside.
3. Make the Sauce: In the same skillet, add the chopped onion and sauté until golden brown. Stir in the tomato puree, additional garam masala (about 1 teaspoon), and salt to taste. Let simmer gently for 10 minutes to develop flavor.
4. Combine and Simmer: Return the browned chicken to the skillet with the sauce. Stir in the heavy cream and unsalted butter until fully incorporated and silky. Allow the mixture to simmer on low heat for 10 more minutes, ensuring the chicken cooks through and the sauce thickens. Taste and adjust seasoning as necessary.
5. Make the Naan Bread: In a mixing bowl, combine all-purpose flour, instant yeast, sugar, and salt. Add warm water, plain yogurt, and olive oil to the dry ingredients, mixing to form a soft dough. Knead for about 5 minutes until smooth. Cover and let rest for 30 minutes until puffed.
6. Cook the Naan: Divide the dough into 6 equal balls, roll each into a flatbread about 1/4 inch thick. Heat a dry skillet over medium-high heat. Cook each naan for approximately 2 minutes per side until puffed and golden brown spots appear. Brush with olive oil or butter immediately after cooking.
7. Serve Hot: Plate the creamy butter chicken alongside the freshly cooked naan bread. Garnish with chopped cilantro if desired and enjoy immediately while hot and steamy.

Notes

• For spicier butter chicken, increase cayenne pepper or add fresh chopped chilies.
• Vegetarian variation: substitute chicken with paneer or tofu.
• To lighten the dish, replace heavy cream with coconut milk or half-and-half.
• For extra richness, stir in cashew paste into the sauce.
• Bake naan bread at 450°F for 5-7 minutes if preferred over skillet cooking.
• Brush naan with garlic butter after cooking for a flavorful twist.
• Leftover butter chicken stores well refrigerated for 3-4 days and freezes up to 2 months.
• Reheat butter chicken gently with a splash of water to prevent drying.

Keywords: butter chicken, homemade butter chicken, creamy butter chicken, Indian recipe, naan bread, easy butter chicken, chicken thigh recipes, Indian dinner, weeknight dinner, creamy tomato chicken