Butter Chicken with Naan Recipe – The Perfect Indian Dinner Combo

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Butter Chicken with Naan transforms an ordinary weeknight into a culinary journey through the vibrant streets of Delhi. I still remember the first time I attempted this beloved Indian butter chicken recipe in my tiny apartment kitchen—the aromatic spices filled every corner, and my neighbors actually knocked on my door asking what smelled so incredible. That moment sparked my obsession with perfecting this creamy chicken curry that has since become my family’s most requested dinner.

The magic happens when tender, marinated chicken meets a velvety tomato-cream sauce, creating layers of flavor that dance on your palate. Paired with warm, pillowy homemade butter chicken alongside fresh naan bread recipe, this dish delivers restaurant-quality results that will have everyone asking for your secret spice tips for curry.

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Why You’ll Love This Recipe

This chicken curry recipe strikes the perfect balance between authentic flavors and home-kitchen accessibility. Unlike complicated restaurant versions that require hard-to-find ingredients, my approach uses pantry staples to create that signature rich, creamy texture you crave. The marinade works its magic in just 30 minutes, though overnight marination delivers even deeper flavors.

What sets this homemade butter chicken apart is the careful layering of spices and the two-step cooking process that ensures incredibly tender chicken. The accompanying naan bread recipe requires no special equipment—just your stovetop and a regular pan. Together, they create a complete meal that feels like a warm hug on a plate.

Explore more satisfying dinner recipes here to expand your weeknight menu beyond this showstopper.

Ingredients List

For the Butter Chicken	Quantity
Boneless chicken thighs, cut into bite-sized pieces	1.5 lbs (700g)
Plain yogurt	1 cup
Lemon juice	2 tablespoons
Garam masala	1 tablespoon
Ground cumin	1 tablespoon
Ground turmeric	1 teaspoon
Ground coriander	1 teaspoon
Chili powder (adjust to taste)	1 teaspoon
Minced garlic	1 tablespoon
Minced ginger	1 tablespoon
Vegetable oil or ghee	1 tablespoon

For the Sauce	Quantity
Butter	3 tablespoons
Large onion, finely chopped	1
Garlic, minced	3 cloves
Ginger, minced	1 tablespoon
Ground cumin	1 teaspoon
Garam masala	1 teaspoon
Ground coriander	1 teaspoon
Chili powder (optional)	1/2 teaspoon
Ground turmeric	1/2 teaspoon
Tomato puree (or crushed tomatoes)	1 (15 oz) can
Heavy cream or coconut milk	1 cup
Sugar (optional)	1 tablespoon
Salt	To taste
Fresh cilantro, chopped (for garnish)	As needed

For the Naan	Quantity
All-purpose flour	2 cups
Salt	1/2 teaspoon
Baking powder	1/2 teaspoon
Sugar	1/2 teaspoon
Yogurt	2 tablespoons
Oil or melted butter	2 tablespoons
Warm water	3/4 cup
Additional melted butter or ghee for brushing	As needed
Fresh garlic and cilantro (optional, for garnish)	As needed

Find more delicious lunch ideas here for meals that pair beautifully with leftover naan bread.

Step-by-Step Directions

Prepare the Chicken Marinade:
Start by combining yogurt, lemon juice, garam masala, cumin, turmeric, coriander, chili powder, minced garlic, and ginger in a large bowl. Add the chicken pieces and coat thoroughly. Let marinate for at least 30 minutes, or preferably overnight in the refrigerator for maximum flavor penetration.

Cook the Marinated Chicken:
Heat oil or ghee in a large skillet over medium-high heat. Remove chicken from marinade and cook for 6-8 minutes until golden brown and cooked through. Set aside and keep warm.

Build the Butter Chicken Sauce:
In the same pan, melt butter over medium heat. Add chopped onion and cook for 5 minutes until softened. Stir in garlic and ginger, cooking for another minute until fragrant. Add all the ground spices (cumin, garam masala, coriander, chili powder, turmeric) and cook for 30 seconds.

Create the Creamy Base:
Pour in tomato puree and simmer for 10 minutes, stirring occasionally. Gradually add heavy cream, sugar, and salt to taste. Return the cooked chicken to the sauce and simmer for 5 minutes to meld flavors.

Make the Naan Bread:
While the chicken simmers, combine flour, salt, baking powder, and sugar in a bowl. Mix yogurt, oil, and warm water separately, then gradually add to dry ingredients until a soft dough forms. Knead for 2-3 minutes until smooth.

Cook the Naan:
Divide dough into 6 portions. Roll each into a thin oval. Heat a skillet over medium-high heat and cook each naan for 1-2 minutes per side until puffed and lightly charred. Brush with melted butter immediately.

Exact Timing to make Butter Chicken with Naan

Total Time: 1 hour 15 minutes

Prep Time: 20 minutes
Marination: 30 minutes minimum
Cooking Time: 25 minutes
Naan Preparation: 15 minutes
Rest Time: 5 minutes

The key to perfect timing is starting your naan dough while the sauce simmers, allowing you to serve everything hot and fresh together.

Nutritional Information

Nutrient	Per Serving (1/4 recipe)	% Daily Value
Calories	685	34%
Total Fat	42g	54%
Saturated Fat	22g	110%
Cholesterol	165mg	55%
Sodium	890mg	39%
Total Carbohydrates	48g	17%
Dietary Fiber	3g	11%
Total Sugars	12g	–
Protein	38g	76%
Vitamin A	1,240 IU	25%
Vitamin C	18mg	20%
Calcium	285mg	22%
Iron	4.2mg	23%

Nutritional data based on USDA standards and recipe analysis tools. Values may vary depending on specific ingredients and portion sizes used.

Healthier Alternatives

Original Ingredient	Healthier Alternative	Nutritional Benefit
Heavy cream	Greek yogurt or coconut milk	Reduces calories by 40%, adds probiotics
Butter	Olive oil or avocado oil	Heart-healthy fats, reduces saturated fat
All-purpose flour (naan)	Whole wheat or almond flour	Increases fiber, protein content
Full-fat yogurt	Low-fat plain yogurt	Cuts calories while maintaining protein
Chicken thighs	Chicken breast or cauliflower	Leaner protein or plant-based option
Regular sugar	Coconut sugar or stevia	Lower glycemic index, fewer calories

These modifications to your Butter Chicken with Naan can reduce overall calories by up to 30% while maintaining the rich, satisfying flavors that make this dish irresistible. For those following specific diets, coconut milk creates a dairy-free version, while cauliflower florets can substitute chicken for a vegetarian twist.

Explore more delicious Desserts here to complete your Indian-inspired meal with traditional sweet treats.

Serving Suggestions

Complete the Indian Experience: Serve your Butter Chicken with Naan alongside fragrant basmati rice, cooling cucumber raita, and pickled onions. The contrast of textures and temperatures creates a restaurant-quality dining experience that balances the rich, creamy curry perfectly.

Garnish for Visual Appeal: Fresh cilantro, a drizzle of cream, and a sprinkle of garam masala not only enhance the presentation but add layers of fresh flavor. Consider serving with lemon wedges and sliced red onions for guests to customize their plates.

Wine and Beverage Pairings: A crisp Riesling or Gewürztraminer complements the spiced richness beautifully, while traditional Indian lassi or chai tea provides an authentic cultural pairing that cleanses the palate between bites.

Common Mistakes to Avoid

Overcooking the Chicken: The biggest error when making Butter Chicken with Naan is cooking the chicken twice for too long. Since the marinated chicken gets seared first and then simmered in sauce, limit the second cooking to just 5 minutes to prevent tough, dry meat.

Rushing the Sauce Development: Many home cooks skip the crucial step of cooking the tomato puree long enough. Allow it to simmer for the full 10 minutes to concentrate flavors and eliminate any raw tomato taste that can make your curry taste flat and acidic.

Naan Temperature Mistakes: Rolling naan dough too thin or cooking over insufficient heat results in tough, chewy bread instead of the desired pillowy texture. Maintain medium-high heat and aim for light charring while keeping the interior soft and airy.

Storing Tips

Refrigerator Storage: Store leftover Butter Chicken with Naan separately in airtight containers for up to 4 days. The curry actually improves in flavor overnight as spices continue to meld, making it perfect for meal prep or next-day lunches.

Freezing Guidelines: The butter chicken freezes beautifully for up to 3 months, though avoid freezing the naan as it becomes soggy upon thawing. Instead, freeze extra naan dough portions and cook fresh when needed for optimal texture and taste.

Reheating Methods: Gently reheat the curry in a saucepan over low heat, adding a splash of cream or water if needed to restore consistency. Warm naan briefly in a dry skillet or wrapped in damp paper towels in the microwave for 20-30 seconds.

FAQs

Can I make Butter Chicken with Naan dairy-free?

Absolutely! Substitute coconut milk for heavy cream and use vegan butter or olive oil instead of regular butter. The coconut milk actually adds a subtle sweetness that complements the spices beautifully, creating an equally creamy and satisfying version of Butter Chicken with Naan.

How spicy is this Butter Chicken with Naan recipe?

This recipe delivers a mild to medium heat level that’s family-friendly. The chili powder is adjustable, and the cream base mellows any heat significantly. If you prefer more kick, add fresh chilies or increase the chili powder gradually, tasting as you go.

Can I prepare Butter Chicken with Naan ahead of time?

Yes! The butter chicken tastes even better the next day, so make it up to 24 hours ahead and reheat gently. Prepare naan dough in advance and refrigerate, then roll and cook just before serving for the freshest texture and warmth.

What’s the best substitute for chicken in Butter Chicken with Naan?

Paneer, cauliflower, or chickpeas work wonderfully as vegetarian alternatives. Paneer requires no pre-cooking, while cauliflower should be roasted first. Chickpeas need about 10 minutes of simmering in the sauce to absorb flavors properly.