Butter Chicken with Naan is a classic Indian dish loved worldwide for its creamy, rich, and flavorful tomato-based sauce paired with tender pieces of chicken. Known as “Murgh Makhani” in India, this dish is an iconic example of North Indian cuisine. The combination of marinated chicken cooked in aromatic spices and a velvety butter-tomato sauce makes it comforting, indulgent, and satisfying. When served with soft, fluffy naan bread, every bite becomes a perfect blend of flavors and textures.
This dish is ideal for both special occasions and family dinners because it feels restaurant-quality but is entirely achievable at home. The creamy sauce balances spice and richness, creating a dish that appeals to both adults and children alike. Butter Chicken with Naan is a must-have recipe for anyone who enjoys Indian cuisine and wants a hearty, flavorful meal.
Why I Love This Recipe
I love this recipe because it combines bold Indian flavors with a creamy, comforting sauce that pairs perfectly with naan or rice. The chicken remains tender and juicy while the sauce is rich, flavorful, and not overly complicated to prepare. It’s one of those dishes that feels indulgent yet satisfying, making it a favorite for family meals and entertaining guests.
Why This Is a Must-Try Dish
This is a must-try dish because it brings the authentic flavors of Indian cuisine to your kitchen. The fragrant spices, creamy tomato sauce, and buttery naan make it a complete meal that is both comforting and flavorful. Once you try it, Butter Chicken with Naan becomes a go-to recipe for dinner parties, weekend meals, or special occasions.
Preparation Time, Cooking Time and Nutrition
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories: Approximately 550 calories per serving (including naan)
Course: Main Course
Cuisine: Indian / North Indian
Ingredients
For the Chicken Marinade:
- 500 g boneless chicken breast or thighs, cut into cubes
- ½ cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt, to taste
For the Butter Chicken Sauce:
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- 1 cup tomato puree
- ½ cup heavy cream or cashew cream
- ½ teaspoon garam masala
- Salt, to taste
- Fresh coriander (cilantro), chopped, for garnish
For the Naan:
- 2 cups all-purpose flour
- ½ cup yogurt
- 2 tablespoons milk
- 2 tablespoons oil or melted butter
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Cooking Directions
The chicken is marinated in yogurt and spices, then cooked until tender. The sauce is prepared by sautéing onions, garlic, and ginger, adding spices and tomato puree, and finishing with cream for richness. The naan is soft, fluffy, and perfect for scooping up the creamy butter chicken.
Step-by-Step Preparation Method
Step 1: In a bowl, combine chicken with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt. Marinate for at least 30 minutes or overnight for best flavor.
Step 2: Heat 2 tablespoons of butter in a skillet over medium heat. Add marinated chicken and cook until lightly browned and nearly cooked through. Remove chicken and set aside.
Step 3: In the same pan, add 1 tablespoon butter. Sauté onions until translucent. Add garlic and ginger, and cook for 1–2 minutes until fragrant.
Step 4: Add cumin, coriander, and chili powders. Stir for 30 seconds. Add tomato puree and simmer for 10 minutes.
Step 5: Add cream and garam masala. Stir well and cook for 2–3 minutes. Return chicken to the pan and simmer for another 5–7 minutes until chicken is fully cooked and sauce is thickened.
Step 6: Garnish with chopped fresh coriander.
Step 7 (For Naan): In a bowl, mix flour, sugar, salt, baking powder, and baking soda. Add yogurt, milk, and oil. Knead into a soft dough and let it rest for 1 hour. Divide into portions, roll out into flat discs, and cook on a hot skillet or tawa until golden and puffed on both sides. Brush with butter before serving.
How to Serve Butter Chicken with Naan
Serve hot for the best flavor. Place the butter chicken in a bowl or plate, drizzle with extra cream if desired, and serve with warm naan. You can also serve with steamed basmati rice or jeera rice for a complete meal.
Recipe Tips
- Marinate chicken for at least 30 minutes to enhance flavor and tenderness.
- Use fresh spices for the most aromatic sauce.
- Adjust chili powder for desired heat.
- Brush naan with butter immediately after cooking for softness and flavor.
- Simmer sauce gently to avoid curdling the cream.
Variations of Butter Chicken with Naan
Cashew Butter Chicken: Blend cashews with cream for a richer, nutty sauce.
Spicy Butter Chicken: Add extra chili powder or green chilies to increase heat.
Vegetarian Version: Replace chicken with paneer (Indian cottage cheese) or tofu.
Oven-Baked Butter Chicken: Bake marinated chicken in the oven instead of pan-frying for a hands-off method.
Garlic Naan: Add minced garlic to the naan dough or brush with garlic butter for extra flavor.
Freezing and Storage Time
Refrigerator: Store butter chicken in an airtight container for up to 3 days. Naan is best consumed fresh but can be refrigerated for 1 day.
Freezer: Freeze butter chicken without cream for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat butter chicken gently on low heat, stirring occasionally. Reheat naan in a skillet or oven to restore softness.
Special Equipment Needed
- Large skillet or sauté pan
- Mixing bowls
- Rolling pin for naan
- Skillet or tawa for cooking naan
- Knife and cutting board
- Measuring cups and spoons
Conclusion
Butter Chicken with Naan is a classic, comforting, and flavorful dish that brings the taste of Indian cuisine into your home. With tender chicken, a rich tomato-cream sauce, and soft, buttery naan, it’s perfect for family dinners, special occasions, or whenever you want an indulgent meal. Easy to prepare, customizable, and endlessly satisfying, this recipe is a must-have for anyone who loves bold flavors and hearty comfort food.
Butter Chicken with Naan
Butter Chicken with Naan is a classic Indian dish loved worldwide for its creamy, rich, and flavorful tomato-based sauce paired with tender pieces of chicken. Known as “Murgh Makhani” in India, this dish is an iconic example of North Indian cuisine.
Ingredients
For the Chicken Marinade:
For the Butter Chicken Sauce:
For the Naan:
Instructions
-
Step 1: In a bowl, combine chicken with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt. Marinate for at least 30 minutes or overnight for best flavor.
-
Step 2: Heat 2 tablespoons of butter in a skillet over medium heat. Add marinated chicken and cook until lightly browned and nearly cooked through. Remove chicken and set aside.
-
Step 3: In the same pan, add 1 tablespoon butter. Sauté onions until translucent. Add garlic and ginger, and cook for 1–2 minutes until fragrant.
-
Step 4: Add cumin, coriander, and chili powders. Stir for 30 seconds. Add tomato puree and simmer for 10 minutes.
-
Step 5: Add cream and garam masala. Stir well and cook for 2–3 minutes. Return chicken to the pan and simmer for another 5–7 minutes until chicken is fully cooked and sauce is thickened.
-
Step 6: Garnish with chopped fresh coriander.
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Step 7 (For Naan): In a bowl, mix flour, sugar, salt, baking powder, and baking soda. Add yogurt, milk, and oil. Knead into a soft dough and let it rest for 1 hour. Divide into portions, roll out into flat discs, and cook on a hot skillet or tawa until golden and puffed on both sides. Brush with butter before serving.
