Butter Chicken with Garlic Naan

Introduction

Butter Chicken (also known as Murgh Makhani) is one of the most famous and comforting dishes in Indian cuisine. Juicy chicken pieces are simmered in a rich, creamy, tomato-based sauce with butter and aromatic spices, creating a dish that’s both indulgent and deeply satisfying. When paired with warm, fluffy Garlic Naan, the experience becomes pure culinary bliss.

This dish perfectly balances flavors: the tanginess of tomatoes, the creaminess of butter and cream, the warmth of spices, and the slight smokiness from the chicken. Garlic naan complements it beautifully by acting as the perfect vehicle to scoop up the velvety sauce.

Why I Love This Recipe

• It’s restaurant-style comfort food at home — rich, flavorful, and luxurious.
• The buttery sauce is irresistible — perfect for dipping naan or spooning over rice.
• It brings together classic Indian spices in a balanced way that’s approachable for everyone.
• Garlic naan makes it interactive and fun to eat — tear, dip, and savor!
• It’s a dish that feels special enough for entertaining yet cozy enough for family dinners.

Why This is a Must-Try Dish

This recipe is a must-try because it showcases the very best of Indian cuisine. It’s creamy, comforting, and packed with flavor — yet surprisingly simple to make at home. Once you learn it, you’ll never want to order takeout butter chicken again. Garlic naan adds that restaurant touch, making the whole meal unforgettable.

Time, Servings & Nutrition

• Preparation Time: 25 minutes (plus 30 minutes marinating)
• Cooking Time: 40 minutes
• Total Time: ~1 hour 15 minutes
• Servings: 4
• Calories (per serving, with naan): ~650–700 kcal

Course & Cuisine

• Course: Main Dish
• Cuisine: Indian

Ingredients

For the Butter Chicken

• 1 ½ lbs (700 g) boneless chicken thighs or breasts, cut into bite-size pieces
• 2 tbsp butter
• 2 tbsp oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) tomato puree or crushed tomatoes
• 1 tbsp tomato paste
• 1 cup heavy cream (or cashew cream for dairy-free)
• 2 tbsp plain yogurt (for creaminess)
• ½ cup water or chicken stock
• 2 tbsp fresh cilantro, chopped (for garnish)

For the Marinade

• ½ cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp coriander powder
• Salt, to taste

For the Garlic Naan

• 2 cups all-purpose flour
• ½ cup warm water
• 2 tbsp plain yogurt
• 2 tbsp oil or melted butter
• 1 tsp sugar
• 1 tsp salt
• 1 tsp instant yeast (or baking powder if yeast-free)
• 3 cloves garlic, minced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp melted butter (for brushing)

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, cumin, coriander, and salt.
2. Add chicken pieces and coat well.
3. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).

Step 2: Cook the Chicken

1. Heat 1 tbsp oil + 1 tbsp butter in a skillet.
2. Sear marinated chicken on medium-high heat until browned (doesn’t need to be fully cooked). Set aside.

Step 3: Make the Butter Sauce

1. In the same pan, add remaining oil + butter.
2. Sauté onions until golden brown.
3. Add garlic and ginger; cook 1 minute.
4. Stir in tomato puree, tomato paste, and cook 10 minutes until sauce thickens and deepens in color.
5. Add cream, yogurt, and water/stock. Stir well.
6. Return chicken to sauce. Simmer 15–20 minutes until chicken is fully cooked and tender.
7. Adjust seasoning and garnish with fresh cilantro.

Step 4: Prepare Garlic Naan

1. Mix warm water, sugar, and yeast. Let it activate (5–10 minutes).
2. Add flour, salt, yogurt, and oil. Knead into a soft dough.
3. Cover and rest 1 hour until doubled.
4. Divide into small balls. Roll out into oval shapes.
5. Sprinkle with garlic and cilantro, pressing them in gently.
6. Cook naan on a hot skillet until bubbles form. Flip and cook until golden spots appear. Brush with butter.

How to Serve

• Serve butter chicken hot, garnished with cilantro.
• Pair with warm garlic naan or basmati rice.
• Add sides like cucumber raita or pickled onions for balance.

Recipe Tips

• Marinate chicken overnight for maximum flavor.
• Use chicken thighs instead of breasts for juicier meat.
• Don’t rush the sauce — simmering develops depth.
• For smokier flavor, char chicken on a grill or broiler before adding to sauce.
• Always brush naan with butter right after cooking for soft, restaurant-style naan.

Variations

• Dairy-Free Version: Use coconut milk or cashew cream instead of cream and yogurt.
• Spicy Butter Chicken: Increase chili powder or add fresh green chilies.
• Paneer Makhani (Vegetarian): Replace chicken with paneer cubes.
• Healthy Version: Use less cream and swap with Greek yogurt.
• Stuffed Garlic Naan: Add cheese or mashed potato filling.

Freezing & Storage

• Refrigeration: Store butter chicken in an airtight container for up to 3 days. Naan stays fresh for 1–2 days.
• Freezing: Butter chicken freezes well for up to 2 months. Store naan separately, wrapped in foil.
• Reheating: Reheat curry gently on the stovetop. Reheat naan in oven or skillet with butter.

Special Equipment Needed

• Large skillet or Dutch oven
• Mixing bowls
• Rolling pin (for naan)
• Cast iron pan or non-stick skillet for naan

Conclusion

Butter Chicken with Garlic Naan is the perfect dish for when you want a rich, comforting, and truly satisfying meal. The tender chicken in creamy, spiced tomato sauce paired with soft, buttery garlic naan is a combination that never fails to impress. Whether you’re cooking for family, friends, or just treating yourself, this recipe is a restaurant-worthy experience right in your kitchen.