Butter Chicken with Garlic Naan Bread

Butter Chicken with Garlic Naan Bread is one of those timeless Indian dishes that instantly feels comforting, indulgent, and deeply satisfying. Originating from North India, this dish is a beautiful balance of tender marinated chicken simmered in a velvety tomato-butter gravy infused with cream, warming spices, and a hint of sweetness — making it universally loved across taste preferences.

Pairing Butter Chicken with freshly prepared Garlic Naan bread brings together two culinary legends that complement one another harmoniously.

This combination feels like a warm hug — perfect for family dinners, celebrations, or simply when you crave something rich and flavorful.

Why I Love This Recipe

I love this recipe because every bite tells a story — the marinated chicken absorbs layers of flavor overnight, the sauce is creamy yet balanced, and the aroma of butter, garlic, and spices makes the kitchen smell delightful.

The Garlic Naan adds a textural contrast: soft, chewy, slightly crispy edges infused with fragrant garlic and buttery softness. Together, they elevate a meal into an experience.

Why This Is a Must-Try Dish

• It brings restaurant-level indulgence to your home kitchen.
• The balance of savory, creamy, and subtly tangy flavors is unforgettable.
• It’s approachable even for beginners — and always impresses guests.
• Naan and Butter Chicken are iconic together — this is the ultimate Indian comfort food pairing.

Prep & Cook Details

Category	Information
Preparation Time	30 minutes (plus optional overnight marination)
Cooking Time	45 minutes
Total Time	1 hour 15 min
Servings	4 servings
Course	Main Course
Cuisine	Indian
Calories	Approx. 680–750 kcal per serving (including naan)

Ingredients

For the Butter Chicken

Chicken Marinade:

• 500g boneless chicken (thighs preferred)
• ½ cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp lemon juice

Sauce:

• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 400g crushed tomatoes or puree
• 1 tbsp tomato paste
• 1–2 tsp sugar (adjust to taste)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp Kashmiri chili powder (for color)
• ½ tsp fenugreek leaves (kasuri methi)
• 1 tsp garam masala
• ½ cup water or as needed
• ½–¾ cup heavy cream
• Salt to taste

For Garlic Naan Bread

Dough:

• 2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp instant yeast
• ½ tsp salt
• 3 tbsp yogurt
• 2 tbsp oil
• ½–⅔ cup warm water (as needed)

Garlic Butter Topping:

• 2 tbsp melted butter
• 2–3 cloves minced garlic
• Fresh cilantro (optional)

Cooking Directions (Condensed)

1. Marinate chicken and refrigerate (at least 30 min or overnight).
2. Cook marinated chicken in a hot pan until charred and partially cooked.
3. Prepare sauce: sauté onion, ginger-garlic paste, spices, tomato, and cream.
4. Simmer sauce, then add chicken and cook until tender.
5. Prepare naan dough, allow to rest, then roll and cook on tawa or pan.
6. Brush naan with garlic butter and serve warm with butter chicken.

Step-by-Step Method

Step 1 — Marinate the Chicken

1. Combine yogurt, lemon juice, spices, and ginger-garlic paste.
2. Coat chicken and refrigerate.

Step 2 — Cook the Chicken

1. Heat oil over medium heat.
2. Sear chicken pieces until charred and 70% cooked. Set aside.

Step 3 — Make the Butter Chicken Sauce

1. Melt butter in a pan; sauté onion until soft.
2. Add ginger-garlic paste and cook until fragrant.
3. Add tomato puree, tomato paste, spices, and sugar.
4. Cook until sauce thickens and oil separates.
5. Blend sauce (optional for smoother texture).
6. Return to heat, stir in cream, water, and chicken.
7. Simmer 10–15 minutes; finish with kasuri methi and extra butter.

Step 4 — Prepare Garlic Naan

1. Mix flour, yeast, sugar, salt, yogurt, oil, and warm water.
2. Knead until soft; rest 45–60 minutes.
3. Divide dough and roll into naan shapes.
4. Cook each naan on a hot skillet until bubbles form; flip once.
5. Brush with garlic butter and cilantro.

How to Serve

Serve butter chicken in a deep bowl with a drizzle of cream and a sprinkle of cilantro. Place warm garlic naan on the side — brushed fresh with garlic butter. Optionally serve with basmati rice or cucumber raita.

Recipe Tips

• Marinating longer improves flavor.
• Use thigh meat — it stays juicy and tender.
• Toast spices lightly in butter for deeper flavor.
• Use Kashmiri chili powder for vibrant color without excessive heat.

Variations

• Spicy Version: Add green chilies or extra chili powder.
• Healthier Version: Use milk + cashew paste instead of heavy cream.
• Paneer Butter Masala: Substitute chicken with cubed paneer.
• Vegan Version: Use tofu, coconut milk, and vegan butter.

Freezing & Storage

Storage Method	Duration
Refrigerated in airtight container	3–4 days
Frozen	Up to 2 months
Naan Storage	2 days refrigerated, 1 month frozen

Special Equipment

• Heavy skillet or kadai
• Rolling pin (for naan)
• Cast iron pan or tawa
• Blender (optional for smooth sauce)

FAQ

Q: Can I skip the cream?
Yes — use cashew paste or coconut milk.

Q: Why is the chicken marinated twice in restaurants?
Double marination builds deeper layers of flavor and tenderness.

Q: Can I use canned tomatoes?
Yes — ensure they are smooth and low acidity or balance with sugar.

Conclusion

Butter Chicken with Garlic Naan Bread is a luxurious and comforting dish that deserves a place in every home cook’s repertoire. With aromatic spices, buttery richness, and soft warm naan to scoop it up, this dish captures the heart of Indian hospitality — warm, bold, and unforgettable. Whether cooking for family or guests, this recipe guarantees smiles, comfort, and satisfaction.