Butter Chicken and Garlic Naan

There’s something deeply comforting about the aroma of simmering butter chicken that fills your kitchen. That rich, spiced tomato cream sauce bubbling away with tender chunks of chicken, and then, of course, there’s the joy of tearing into warm, buttery garlic naan to scoop it all up. It’s cozy, flavorful, and hits all the right notes—spiced but not spicy, creamy yet light, and comforting without being heavy.

Behind the Recipe

Butter chicken and garlic naan was born out of those weeknights when I craved takeout comfort but wanted the warmth of a home-cooked meal. It started with a quick marinade, a handful of pantry spices, and a craving for something saucy to dip naan into. The result? A creamy, restaurant-style curry that instantly became a repeat favorite.

Recipe Origin or Trivia

Butter chicken, or “Murgh Makhani,” originated in Delhi in the 1950s, created by accident at the legendary Moti Mahal restaurant. Chefs repurposed leftover tandoori chicken by simmering it in a luscious tomato-butter-cream gravy, turning it into a global sensation. Garlic naan, on the other hand, is a staple from the Indian subcontinent, made in clay ovens and topped with fragrant garlic and ghee. Together, they form one of the most beloved food pairings in Indian cuisine.

Why You’ll Love Butter Chicken and Garlic Naan

This dish isn’t just dinner—it’s an experience. Here’s why it’ll win you over:

Versatile: Serve it with rice, naan, roti, or even over pasta for a twist. It fits weekday meals and festive spreads alike.

Budget-Friendly: Uses affordable ingredients like chicken thighs, pantry spices, and canned tomato puree.

Quick and Easy: Marinate the chicken ahead and pull the dish together in under 40 minutes.

Customizable: Adjust spice levels, swap in coconut cream for dairy-free, or toss in veggies to bulk it up.

Crowd-Pleasing: Rich, savory, and aromatic, it’s a dish that always disappears fast.

Make-Ahead Friendly: Tastes even better the next day after flavors meld.

Great for Leftovers: Use it for wraps, bowls, or over toast for a savory brunch twist.

Chef’s Pro Tips for Perfect Results

To get that creamy, melt-in-your-mouth experience every time, here’s what works:

• Marinate your chicken for at least an hour—or overnight—for max flavor.
• Use chicken thighs instead of breasts for juicier, more tender results.
• Don’t skip the butter at the end. It rounds out the flavors beautifully.
• Toast your spices in the pan before adding liquids to enhance their depth.
• Let the sauce simmer low and slow to thicken and develop that rich, velvety texture.

Kitchen Tools You’ll Need

You don’t need a restaurant kitchen to pull this off. Just a few basics:

Large Skillet or Dutch Oven: Perfect for simmering the sauce evenly.

Mixing Bowls: One for marinating chicken and another for the naan dough.

Garlic Press or Grater: To release the most flavor from fresh garlic.

Tongs or Slotted Spoon: For turning and lifting the chicken as it cooks.

Rolling Pin: Essential for shaping out the naan.

Ingredients in Butter Chicken and Garlic Naan

This dish is all about bold, comforting flavors that come together with just the right ingredients.

1. Boneless Chicken Thighs: 1.5 lbs, cut into chunks. Juicier and more flavorful than breasts.
2. Plain Yogurt: 1 cup. Helps tenderize and flavor the chicken during marination.
3. Lemon Juice: 2 tablespoons. Adds tanginess and balances the richness.
4. Garlic Cloves: 6 cloves, minced. Used in both marinade and sauce for bold flavor.
5. Fresh Ginger: 2 tablespoons, grated. Lends warmth and slight heat.
6. Garam Masala: 2 teaspoons. A fragrant spice blend essential to the dish’s signature taste.
7. Turmeric Powder: 1 teaspoon. Gives a warm, golden color and earthy flavor.
8. Ground Cumin: 1 teaspoon. Adds smoky, aromatic depth.
9. Paprika: 1 teaspoon. Gives color and subtle heat.
10. Salt: 1.5 teaspoons. Enhances overall flavor.
11. Butter: 3 tablespoons. Adds richness and creaminess to the sauce.
12. Heavy Cream: 1 cup. Makes the sauce silky and luxurious.
13. Tomato Puree: 1.5 cups. The base of the rich, velvety sauce.
14. Chili Powder: 1 teaspoon (adjust to taste). For a gentle heat kick.
15. Sugar: 1 teaspoon. Balances acidity from tomatoes.
16. Fresh Cilantro: Handful, chopped. For a pop of freshness to finish.
17. Garlic Naan: 4 pieces. For scooping up every last bit of sauce.

Ingredient Substitutions

Whether for allergies or availability, here are easy swaps:

Chicken Thighs: Chicken breast or paneer.

Heavy Cream: Coconut milk or cashew cream.

Yogurt: Buttermilk or dairy-free yogurt.

Tomato Puree: Crushed canned tomatoes or tomato passata.

Butter: Ghee or vegan butter.

Ingredient Spotlight

Garam Masala: A fragrant spice blend with warming spices like cinnamon, cardamom, and cloves that bring soul to the curry.

Garlic Naan: Soft, pillowy flatbread brushed with butter and garlic—essential for soaking up the luscious sauce.

Instructions for Making Butter Chicken and Garlic Naan

Ready to dive in? Follow these steps and soon your kitchen will smell like your favorite Indian restaurant.

1. Preheat Your Equipment:
   Heat a large skillet or Dutch oven over medium heat and preheat your oven to 200°F to keep naan warm.
2. Combine Ingredients:
   In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cumin, paprika, and salt. Add chicken and toss to coat. Let marinate for 1 hour or overnight.
3. Prepare Your Cooking Vessel:
   Melt butter in the skillet. Add marinated chicken and cook until browned on all sides, about 6–8 minutes. Remove and set aside.
4. Assemble the Dish:
   In the same skillet, add tomato puree, chili powder, sugar, and remaining garlic. Simmer for 10 minutes until sauce deepens in color and flavor.
5. Cook to Perfection:
   Return chicken to skillet. Stir in cream and let simmer uncovered for 10–12 minutes until thick and creamy.
6. Finishing Touches:
   Stir in a bit of butter and sprinkle with chopped cilantro. Warm garlic naan in the oven or skillet.
7. Serve and Enjoy:
   Plate butter chicken with hot naan and basmati rice. Garnish with more cilantro if desired and dig in while it’s steamy.

Texture & Flavor Secrets

This dish is a harmony of creamy and savory, with a touch of tang and warmth from spices. The sauce has a velvety texture, the chicken is juicy and tender, and the naan offers chewy contrast. The butter rounds it all off with a luscious mouthfeel.

Cooking Tips & Tricks

• Toast your spices in butter to deepen flavor.
• Don’t rush the simmering—it helps develop richness.
• For extra tender chicken, marinate overnight.
• If you want smoky notes, grill the chicken before adding to sauce.

What to Avoid

• Skipping the marinade—it’s what makes the chicken tender.
• Using watery tomatoes. Stick to thick puree for the best sauce consistency.
• Overcooking cream. Add it last to prevent curdling.
• Serving without naan or rice. It’s all about the sauce delivery.

Nutrition Facts

Servings: 4
Calories per serving: 560
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

Butter chicken gets better with time. You can make the entire dish up to 2 days in advance and store it in the fridge. It freezes beautifully too—just cool it completely before freezing. Reheat gently over low heat, adding a splash of cream if needed. Garlic naan is best fresh but can be reheated in the oven or on a skillet.

How to Serve Butter Chicken and Garlic Naan

Serve hot in a shallow bowl, garnished with fresh cilantro. Pair with basmati rice or jeera rice and a wedge of lemon. For something refreshing on the side, add a cucumber raita or tangy pickled onions.

Creative Leftover Transformations

• Stuff butter chicken into wraps with lettuce and onions for a flavorful lunch.
• Use it as a pizza topping over naan bread with mozzarella.
• Toss with pasta for a fusion butter chicken spaghetti.
• Make a butter chicken quesadilla with cheese and tortillas.

Additional Tips

• Warm your naan directly over a flame for charred spots.
• Let the sauce rest a few minutes before serving—it thickens and intensifies.
• Add a pinch of kasuri methi (dried fenugreek) for authentic flavor.

Make It a Showstopper

Serve in a shallow copper bowl or earthenware dish. Swirl in extra cream just before serving and sprinkle chopped cilantro over the top. A little drizzle of ghee adds shine and aroma.

Variations to Try

• Spicy Butter Chicken: Add green chilies or extra chili powder for a fiery kick.
• Butter Paneer: Swap chicken for paneer cubes for a vegetarian twist.
• Coconut Butter Chicken: Use coconut milk instead of cream for a tropical spin.
• Butter Chicken Sliders: Shred chicken and serve in mini buns with slaw.
• Butter Chicken Pasta Bake: Layer with cooked pasta, top with cheese, and bake.

FAQ’s

Q1: Can I use chicken breast instead of thighs?

Yes, but thighs are juicier. If using breast, don’t overcook to avoid dryness.

Q2: Can I make it dairy-free?

Absolutely. Use dairy-free yogurt and coconut milk instead of cream.

Q3: Is butter chicken spicy?

Not overly. You can control the heat by adjusting chili powder.

Q4: Can I freeze butter chicken?

Yes. Let it cool fully and store in airtight containers for up to 2 months.

Q5: What if I don’t have garam masala?

You can make a quick blend with cinnamon, cumin, coriander, and cloves.

Q6: Can I cook this in an Instant Pot?

Yes. Use sauté mode to brown chicken and pressure cook for 6–7 minutes.

Q7: How do I reheat garlic naan?

Warm in a hot skillet or wrap in foil and heat in oven until soft.

Q8: What’s the best rice for this dish?

Long-grain basmati rice is ideal for soaking up the sauce.

Q9: How long should I marinate the chicken?

At least 1 hour, but overnight gives the best flavor.

Q10: Can I double the recipe?

Absolutely. Just use a larger skillet and adjust cook times slightly.

Conclusion

Butter chicken and garlic naan is one of those recipes you’ll find yourself making again and again. It’s rich, comforting, and full of soul, yet easy enough for a casual weeknight. Trust me, it’s worth every bite—and once you’ve had it homemade, you might never go back to takeout again.

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