This creamy Butter Chicken and Garlic Naan are a perfectly matched combo. This creamy and flavorful Indian dish features tender chicken simmered in a rich tomato gravy, perfectly complemented by the warm, pillowy texture of homemade garlic naan to sop up the creamy sauce.
Why You'll Love This Butter Chicken Recipe
This recipe offers a delightful balance of creamy richness from the cream and tomatoes, with warming spices that are savory and balanced. The inclusion of homemade garlic naan elevates the entire experience, providing a soft and flavorful base to soak up every bit of the flavorful curry.
It's a complete and satisfying meal that's perfect for a weeknight dinner party or cozy weekend night in.
- Authentic Flavors: Uses traditional spices and techniques to create a flavorful butter chicken that rivals any restaurant version.
- Customizable Spice Level: Adjust the amount of chili powder or cayenne pepper to suit your spice preference.
- Easy Weeknight Meal: This recipe comes together in under an hour, making it a perfect option for busy weeknights.
Ingredients Overview
While butter chicken smells and tastes incredibly exotic, it's actually made from everyday ingredients, many you probably already have. The ingredient list length might intimidate you, but if you look it's because the marinade and the sauce use the same spices.
If you don't have Garam Masala, you can also use a good curry powder. Here's what you'll need to make authentic Butter Chicken and Garlic Naan to serve your family:
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Butter Chicken and Garlic Naan
I like to mix the yogurt and spices with my chunked up chicken thighs the night before. That lets the flavor of the spices down in the chicken really good!
But, you can also just marinate for 15 minutes, as you will carry over the marinade into the skillet. It will add plenty of flavor even if you're rushing for a weeknight meal.
Step 1: Combine the chunks of chicken in a medium sized bowl with the yogurt, minced garlic, grated ginger, Garam masala, turmeric, cumin, chili powder, and salt. Mix well, cover with plastic wrap and allow to marinate in the refrigerator for at least 20 minutes, or even overnight if you have the time.
Step 2: Heat the olive oil in a skillet over medium high heat and add the marinated chicken.
Step 3: Brown until cooked about ½ way. Set the partially cooked chicken aside in a bowl for later.
Step 4: Heat the butter (or ghee) in the skillet you browned the marinated chicken in. Fry the chopped onions until soft. Add the minced garlic and grated ginger and continue to saute until garlic and ginger are softened.
Step 5: Add the garam masala (or curry powder), cumin, coriander, and chili powder to the onion mixture, mixing well on lower heat.
Step 6: Add the can of crushed tomatoes (liquid included), sugar, salt, and black pepper to the onion and spice mixture. Simmer over low for 15 minute, stirring to blend into a sauce. Remove from heat and either use a stick blender or a mini food processor to make a smooth sauce from the butter sauce.
Step 7: Once the sauce is smooth, return sauce to the skillet. Stir in the heavy cream and previously browned chicken.
Step 8: Cook on medium low, covered, or 10 minutes or until the chicken pieces are finished cooking all the way through.
Serving Suggestions
Serve butter chicken with fluffy basmati rice, some garlic naan, and a side of cucumber raita (yogurt-based condiment) for a complete and satisfying meal. Chopped fresh cilantro (or parsley if you are a cilantro 'taster') adds a vibrant pop of color and freshness to the dish.
A delicious alternative to naan is Papadums (Indian lentil crackers). They make an excellent, crunch accompaniment for scooping up the butter chicken sauce.
Substitutions and Variations
Here are a few delicious variations or substitutions when making our Butter Chicken and Naan recipe.
- You can substitute boneless, skinless chicken breasts for the chicken thighs in this recipe. White meat tends to dry out quicker though, so don't over brown or overcook.
- For a milder butter chicken, reduce the amount of chili powder. For a spicier version, add a pinch of red pepper flakes during the simmering process.
- Omit the chicken and add chickpeas and cubed zucchini for a vegetarian version of this dish.
Tips for Success
Here are a few tips for making this recipe:
- Don't skip the marinating step! This allows the flavors to penetrate the chicken, resulting in a more flavorful final dish.
- If using a smaller pan, cook the chicken in batches to avoid overcrowding, which can prevent even browning. If you include the marinating sauce, you will not actually get a 'browned' look, but cook the chicken half way done.
- Keep an eye on the naan while cooking, as it browns quickly. Aim for golden brown spots but avoid burning.
Storage Options
- Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
- Butter chicken can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Leftover naan can be stored at room temperature for up to a day, or wrapped tightly and stored in the refrigerator for up to 3 days. Reheat in a skillet or oven for a few minutes to refresh.
- You can also freeze leftover naan after it's cooled. Slide into a large freezer bag, press excess air out and seal. Freeze up to 3 months, and you have your own frozen "Trader Joe" Garlic Naan!
Related Recipes
- Instant Pot Chicken Tikka Masala
- Indian Cucumber Yogurt Salad
- Curried Indian Lentil Soup
- Chicken Dum Biryani
- Garlic Vermicelli Rice Pilaf (DIY Rice a Roni)
Frequently Asked Questions
Both dishes are popular Indian curries with tomato-based sauces and tender chicken. However, butter chicken tends to be richer and creamier due to the addition of butter and cream, while tikka masala has a more tangy flavor profile from the use of yogurt and a touch of acidity.
Absolutely! This recipe is perfect for making your own naan at home, but store-bought naan can also be used. Trader Joe's has a awesome Garlic Naan in their freezer case.
Kasuri methi, also known as dried fenugreek leaves, is a common ingredient in Indian cuisine. It adds a subtle depth of flavor and aroma to the butter chicken. I left it out of the recipe as it's not common in most American spice kitchens. Ground fenugreek seeds are NOT a substitute. You can't find kasuri methi, you can simply omit it from the recipe.
While heavy cream is traditional, you can substitute coconut milk for a richer and slightly sweeter flavor profile. Opt for full-fat coconut milk for the best results, and omit the sugar in the sauce recipe.
Marinate the chicken as instructed, then grill over medium heat until almost cooked through. Once grilled, add the chicken to the simmering sauce to finish cooking and absorb the flavors.
Indian Recipes
Get The Recipe!
Creamy Butter Chicken with Garlic Naan
Ingredients
Butter Chicken Marinade
- 1½ lbs chicken thighs boneless and skinless, cut into chunks
- ½ cup yogurt plain Greek yogurt or natural plain yogurt
- 1 tablespoon garlic fresh minced
- 1 tablespoon ginger fresh grated
- 1 tablespoon garam masala or curry powder
- 1 teaspoon turmeric ground
- 1 teaspoon cumin ground
- 1½ teaspoon chili powder
- 1 teaspoon salt
For The Butter Chicken Sauce
- 1 tablespoon olive oil
- 3 tablespoon butter or Ghee if you have it
- 1 large onion chopped or minced
- 1 tablespoon garlic fresh, minced
- 1 tablespoon ginger fresh, grated
- 2 teaspoon garam masala or curry powder
- 2 teaspoon cumin
- 2 teaspoon coriander
- 2 teaspoon chili powder
- 14 oz crushed tomatoes canned, not drained
- 1 tablespoon sugar (optional)
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cup heavy cream or yogurt for a lighter version
- ½ teaspoon kasuri methi OPTIONAL: dried, ground fenugreek leaves
For The Garlic Naan
- ¼ cup warm water
- 2 teaspoon granulated sugar
- 1 ½ teaspoon active dry yeast or Instant Yeast
- ¾ cup milk warmed
- ¾ cup yogurt plain Greek yogurt or natural plain yogurt
- ¼ cup vegetable oil plus 2 tablespoons extra for cooking
- 2 cloves garlic minced
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Garlic Butter Topping
- 3 tablespoon butter melted
- 2 cloves garlic minced
- 1 teaspoon parsley or cilantro, fresh chopped
Instructions
Marinate The Chicken
- Combine the chunks of chicken in a medium sized bowl with the yogurt, minced garlic, grated ginger, Garam masala, turmeric, cumin, chili powder, and salt. Mix well, cover with plastic wrap and allow to marinate in the refrigerator for at least 20 minutes, or even overnight if you have the time.1½ lbs chicken thighs, ½ cup yogurt, 1 tablespoon garlic, 1 tablespoon ginger, 1 teaspoon turmeric, 1 teaspoon cumin, 1½ teaspoon chili powder, 1 teaspoon salt, 1 tablespoon garam masala
- Heat the olive oil in a skillet over medium high heat and add the marinated chicken. Brown until cooked about ½ way. Set the partially cooked chicken aside in a bowl for later.1 tablespoon olive oil
- Heat the butter (or ghee) in the skillet you browned the marinated chicken in. Fry the chopped onions until soft. Add the minced garlic and grated ginger and continue to saute until garlic and ginger are softened.3 tablespoon butter, 1 large onion, 1 tablespoon garlic, 1 tablespoon ginger
- Add the garam masala (or curry powder), cumin, coriander, and chili powder to the onion mixture, mixing well on lower heat. Add the can of crushed tomatoes (liquid included), sugar, salt, and black pepper to the onion and spice mixture. Simmer over low for 15 minute, stirring to blend into a sauce.2 teaspoon garam masala, 2 teaspoon cumin, 2 teaspoon coriander, 2 teaspoon chili powder, 14 oz crushed tomatoes, 1½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon sugar
- Remove from heat and either use a stick blender or a mini food processor to make a smooth sauce from the butter sauce.
- Once the sauce is smooth, return sauce to the skillet. Stir in the heavy cream and previously browned chicken. Cook on medium low, covered, or 10 minutes or until the chicken pieces are finished cooking all the way through.1½ cup heavy cream
- Garnish with fresh chopped parsley or cilantro and serve with the homemade Garlic Naan below.
For the Garlic Naan Bread
- Begin by combining water, sugar, and yeast in a bowl. Allow the mixture to sit for 5-10 minutes until it starts bubbling on top.¼ cup warm water, 2 teaspoon granulated sugar, 1 ½ teaspoon active dry yeast
- Next, add milk, yogurt, oil, minced garlic, flour, baking powder, and salt to the bowl. Mix everything together until the dough comes together using your hands.¾ cup milk, ¾ cup yogurt, ¼ cup vegetable oil , 2 cloves garlic, 4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt
- Transfer the dough onto a lightly floured surface and knead it with floured hands until it becomes smooth, typically taking 3 to 5 minutes.
- Lightly grease the same mixing bowl with a small spray of cooking oil to prepare for the naan. Place the dough back into the greased bowl and cover it with plastic wrap. Allow it to rest at room temperature for approximately an hour, until it doubles in size.
- Once the dough has risen, divide it into 10 equal pieces and shape them into balls. Using a rolling pin, roll out each ball of dough into a large oval shape, about 6 inches long and ⅛ inch thick.
- Heat a pan over high heat. Lightly grease the surface with oil to prevent the dough from sticking. Place the flattened dough in the hot pan and cook until it puffs up, forms bubbles, and develops burnt spots.
- Flip the naan over and cook the other side. Repeat this process for the remaining dough. Once cooked, brush the naan with melted butter and garlic, then sprinkle with the fresh minced parsley or cilantro.3 tablespoon butter, 2 cloves garlic, 1 teaspoon parsley
Notes
- Kasuri methi is a powder from fenugreek leaves. Ground fenugreek seed is not a substitute. Omit if you can't find it, or obtaining it is expensive. W
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