Name: Butter Chicken with Naan
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces; 1 cup plain yogurt; 2 tablespoons lemon juice; 1 tablespoon garam masala; 1 tablespoon ground cumin; 1 teaspoon ground turmeric; 1 tablespoon ground coriander; 1 teaspoon chili powder; 4 tablespoons butter; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 cups tomato puree; 1 cup heavy cream; Salt, to taste; Fresh cilantro, for garnish; Naan bread, for serving

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Butter chicken is one of my favorite comfort dishes, rich with a creamy tomato-based sauce and packed with aromatic spices. Paired with soft, fluffy naan, it makes a hearty and satisfying meal that feels both indulgent and comforting.

Butter Chicken with Naan

Why You’ll Love This Recipe

I love how this butter chicken balances warmth and creaminess in every bite. The marinated chicken turns out tender and flavorful, while the sauce is smooth, buttery, and spiced just right. I find that serving it with naan is the best way to scoop up all the delicious sauce, making the whole meal feel extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the butter chicken:

1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon garam masala
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon chili powder
4 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 cups tomato puree
1 cup heavy cream
Salt to taste
Fresh cilantro for garnish

For serving:

Naan bread (store-bought or homemade)

Directions

In a large bowl, I combine the yogurt, lemon juice, garam masala, cumin, turmeric, coriander, and chili powder. I coat the chicken pieces in this mixture and let them marinate for at least 1 hour, or overnight if I have time.
I heat a little oil in a large skillet and sear the marinated chicken until browned but not fully cooked through. I remove the chicken and set it aside.
In the same skillet, I melt the butter and add the onion, garlic, and ginger. I sauté until the onion is soft and golden.
I stir in the tomato puree, season with salt, and let it simmer for about 10 minutes until slightly thickened.
I add the cream, stir well, then return the chicken to the pan. I let it simmer gently for another 20 minutes, until the chicken is cooked through and the sauce is rich and creamy.
I garnish with fresh cilantro and serve hot with naan bread.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes (plus marinating time)
Cook time: 45 minutes

Variations

I sometimes switch chicken thighs with chicken breast, but I’m careful not to overcook it to keep it tender. If I want a lighter version, I replace the cream with coconut milk, which also adds a lovely flavor. For a spicier kick, I increase the chili powder or add fresh chopped chilies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove, adding a splash of cream or water if the sauce has thickened too much. It also freezes well for up to 2 months, and I thaw it overnight in the fridge before reheating.

FAQs

How can I make this recipe less rich?

I replace the heavy cream with coconut milk or half-and-half when I want a lighter version.

Can I use chicken breast instead of thighs?

Yes, I often use chicken breast, but I make sure not to overcook it so it stays juicy.

What can I serve with butter chicken besides naan?

I sometimes pair it with steamed basmati rice or jeera rice when I want a simpler side.

Can I prepare the sauce ahead of time?

Yes, I often make the sauce a day in advance, store it in the fridge, and just reheat it with freshly cooked chicken.

How do I make it spicier?

I add more chili powder or fresh green chilies if I want an extra kick of heat.

Conclusion

Butter chicken with naan is a dish I keep coming back to whenever I crave something rich, comforting, and flavorful. The combination of tender chicken, creamy sauce, and warm naan makes it perfect for family dinners or special occasions. I find it’s always a crowd-pleaser, and the leftovers taste even better the next day.