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Creamy Butter Chicken Recipe Easy Homemade Naan for Perfect Dinner

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A quick and easy creamy butter chicken paired with fluffy homemade naan, perfect for a comforting and satisfying weeknight dinner.

Ingredients

  • Boneless, skinless chicken thighs, cut into bite-sized pieces (1.5 lbs / 700 g)
  • Plain yogurt (½ cup / 120 ml) for marinade
  • Garlic paste (1 tablespoon)
  • Grated fresh ginger (1 teaspoon)
  • Garam masala (1 teaspoon)
  • Salt (to taste)
  • Unsalted butter (3 tablespoons)
  • Finely chopped onion (1 medium)
  • Garlic cloves (3, minced)
  • Fresh ginger (1 tablespoon, grated)
  • Tomato puree or crushed tomatoes (1 cup / 240 ml)
  • Heavy cream (¾ cup / 180 ml)
  • Ground cumin (1 teaspoon)
  • Chili powder (½ teaspoon)
  • Fenugreek leaves, dried (1 teaspoon, optional)
  • Salt and freshly ground black pepper (to taste)
  • Fresh cilantro (a handful, chopped) for garnish
  • All-purpose flour (2 cups / 250 g)
  • Active dry yeast (1 teaspoon)
  • Sugar (1 teaspoon)
  • Warm water (¾ cup / 180 ml)
  • Plain yogurt (¼ cup / 60 ml) for naan
  • Olive oil or melted butter (2 tablespoons)
  • Salt (½ teaspoon)
  • Optional: minced garlic or nigella seeds for topping

Instructions

  1. Marinate the Chicken: In a large bowl, combine chicken pieces with yogurt, garlic paste, grated ginger, garam masala, and salt. Mix well to coat. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  2. Prepare the Dough for Naan: Dissolve yeast and sugar in warm water (about 110°F/43°C). Let sit 5-10 minutes until frothy. In a larger bowl, combine flour and salt. Add yeast mixture, yogurt, and olive oil. Mix until soft dough forms.
  3. Knead the Dough: Knead dough on floured surface for 8-10 minutes until smooth and elastic. Place in bowl, cover with damp cloth, let rise in warm spot for 1 hour or until doubled.
  4. Start the Butter Chicken Sauce: Melt butter in medium saucepan over medium heat. Add chopped onions and sauté 5 minutes until soft and golden. Stir in minced garlic and grated ginger, cook 1 minute until fragrant.
  5. Add Spices and Tomatoes: Add cumin, chili powder, and fenugreek leaves (if using). Cook 30 seconds to toast spices. Pour in tomato puree. Simmer 10 minutes, stirring occasionally, until sauce thickens.
  6. Cook the Chicken: Add marinated chicken to sauce. Stir to coat and cover. Simmer 15-20 minutes, stirring occasionally, until chicken is cooked and tender. Add splash of water or cream if sauce reduces too much.
  7. Finish with Cream: Lower heat and stir in heavy cream. Cook 5 minutes, stirring gently until sauce is rich and creamy. Season with salt and pepper to taste.
  8. Shape and Cook Naan: Punch down dough and divide into 6 balls. Roll each into ¼ inch thick oval or round. Heat cast iron skillet over medium-high heat. Cook naan 1-2 minutes until bubbles form and bottom has brown spots.
  9. Flip and Finish: Flip naan and cook other side 1-2 minutes. For extra puffiness, hold naan over open flame briefly or cover skillet with lid for 1 minute. Brush with melted butter or garlic butter if desired. Repeat for all naans.
  10. Serve: Plate butter chicken garnished with cilantro and serve with warm naan. Enjoy immediately.

Notes

Marinate chicken for at least 30 minutes for best flavor and tenderness. Use chicken thighs for juicier meat. Keep heat moderate when cooking sauce to avoid burning butter. Let naan dough rise fully for soft bread. Brush naan with garlic butter after cooking for extra flavor. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut cream and dairy-free yogurt.

Nutrition

Keywords: butter chicken, homemade naan, creamy chicken, Indian recipe, easy dinner, weeknight meal, comfort food

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