Want a restaurant-style experience at home? This rich, comforting Butter Chicken with Naan is a must-try! It’s a beloved family favorite—tender, juicy chicken simmered in a creamy, buttery tomato-based sauce, packed with bold spices and irresistible flavor. Check out the from-scratch recipe with video!
And the best part? It’s perfect for scooping up with soft, fluffy homemade naan bread, made the easy way. Whether you’re planning a cozy weeknight dinner or a special meal, this butter chicken recipe with naan delivers everything you need for a warm, satisfying, restaurant-style meal at home. So no more take-outs from Indian restaurants!
Having strong Indian roots, I’ve always wondered why so many people shy away from cooking Indian recipes. I realized it’s often because of the long ingredient lists—many classic curries call for at least 10 spices or more! But here’s the truth: not all Indian dishes are hard to make. There’s always a simpler, approachable way to prepare them without losing the authentic flavor and richness that makes Indian food so special. I’m here to break that myth, one easy recipe at a time!
Fan of Indian Naan recipes? Check out my cheese naan recipe thats, kids love!
Jump to:
- Check out the butter chicken and naan recipe made from scratch, complete with a VIDEO tutorial!
- What is Butter Chicken, why it is so famous?
- Why You’ll Love This Easy Butter Chicken with Naan Recipe
- Butter Chicken vs. Chicken Tikka Masala Sauce
- Ingredients for making Butter chicken with substitutions
- Ingredients for making Indian Naan Bread with substitutions
- How to make butter chicken with homemade naan
- What to serve with Homemade Butter Chicken
- Butter Chicken Recipe Variations
- Naan Bread Recipe Variations
- Equipment
- Storage Tips for Butter Chicken
- Storage Tips for Naan Bread
- Top tips to make the perfect Butter Chicken with Naan Bread
- FAQ
- Related
- Pairing
- Butter Chicken With Naan Bread (Easy Indian Recipe)
Check out the butter chicken and naan recipe made from scratch, complete with a VIDEO tutorial!
What is Butter Chicken, why it is so famous?
Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. It features tender, marinated chicken simmered in a rich, creamy tomato-based sauce that's spiced just right.The sauce gets its signature silky texture from butter and cream, making it perfect for scooping up with warm naan or spooning over basmati rice. It’s comforting, indulgent, and surprisingly easy to make at home.
Why You’ll Love This Easy Butter Chicken with Naan Recipe
- Better than Restaurant: This recipe gives you all the bold, creamy, comforting flavors of your favorite Indian restaurant, without leaving your kitchen.
- Easy to make: With step-by-step instructions and video with pantry-friendly ingredients, this butter chicken is beginner-friendly yet tastes like it simmered for hours.
- Perfect flavors: Tender chicken is cooked in a rich tomato-butter sauce spiced just right—not too hot, just flavorful and satisfying.
- Pairs perfectly with naan: Homemade soft, fluffy naan takes this dish to the next level, ideal for soaking up every bit of that buttery sauce.
- Crowd-pleaser: Whether it's a cozy dinner or a special occasion, this dish always impresses guests and family alike. We make them for Friday night dinner and best for meal preping options!
Butter Chicken vs. Chicken Tikka Masala Sauce
These two dishes are both popular Indian favorites, but many people often get them confused and aren't sure how they differ in taste. Here's a simple breakdown to help you understand the difference—especially if you're new to Indian cooking!
- Butter Chicken - Creamier, milder, buttery, and slightly sweet
- Tikka Masala - Spicier, tangier, with a more intense and complex spice profile
Both are absolutely delicious—the choice comes down to whether you're in the mood for something rich and comforting, bold and spicy!
Ingredients for making Butter chicken with substitutions
Not every household has all the Indian pantry staples on hand, but check out the alternative options below so you can still make this authentic butter chicken curry right at home.
- Chicken breast – Lean and tender; can substitute with chicken thighs for juicier texture.
- Plain yogurt – Helps tenderize; Greek yogurt or dairy-free yogurt works too.
- Lemon juice – Adds tang and helps break down the meat; substitute with lime juice if you don't have lemon handy.
- Spices - Garam masala, Paprika or red chili powder, ground coriander, Turmeric, Ground cumin, provides lots of flavors and mild spice to the butter chicken.
- Salt - Enhances the overall taste of the dish.
- Garlic - Fresh preferred, but you can also substitute with ½ teaspoon garlic powder.
- Ginger - Adds warmth to the dish. Substitute with ½ teaspoon ground ginger if you don't have fresh ginger handy.
- Lemon juice - Helps to tenderize the chicken pieces.
- Butter - Add richness to the sauce and entire dish.
- Oil - To prevent sticking and any oil works like vegetable oil, olive oil , sunflower oil, etc.,
- Onion - For the base sauce. I have used yellow onion but red onion works too.
- Dried fenugreek leaves (kasuri/ kasoori methi) – Adds authentic aroma to the sauce but you can skip if not available.
- Tomato paste - For that bold tomato flavor.
- Tomato puree – Adds a rich tomato base to the sauce; can use crushed tomatoes instead.
- Water - To adjust the consistency of the masala.
- Heavy cream – Adds creaminess to the dish. You can substitute coconut cream or cashew cream for a dairy-free option. Even Greek yogurt works too!
- Cilantro – For garnish and freshness.
See recipe card for quantities.
Ingredients for making Indian Naan Bread with substitutions
- All-purpose flour - The base of the dough, you can substitute with bread flour for chewy naan, or use half whole wheat flour for a nuttier flavor.
- Active dry yeast - Helps the dough rise and creates airiness.
- Sugar - Feeds the yeast and adds a hint of sweetness; you can use honey or maple syrup instead.
- Warm water - Activates the yeast and hydrates the dough; make sure it’s not too hot. Can use warm milk for a softer texture.
- Yogurt - Makes the naan soft and tender; substitute with Greek yogurt, dairy-free yogurt, or sour cream also.
- Oil - Adds richness and keeps the dough soft. Use olive oil, vegetable oil, or melted ghee.
- Salt - Enhances flavor of the bread.
- Melted butter - Adds flavor and that signature buttery finish.
- Garlic and cilantro - Optional but flavorful!
See recipe card for quantities.
How to make butter chicken with homemade naan
To make butter chicken, start by marinating the chicken in yogurt, spices, garlic, and ginger to infuse it with flavor and tenderness. Next, cook the chicken in a skillet until it’s browned and cooked through. In the same pan, sauté onions and spices until fragrant, then add the tomato puree and let it simmer until thickened.
Return the cooked chicken to the pan and let it simmer in the sauce to absorb all the flavors. Once the sauce is rich and well-blended, stir in the cream to create that signature silky, buttery texture. Finally, garnish with chopped cilantro and serve hot with naan or rice.
To make naan bread, start by activating the yeast with warm water and sugar until it becomes foamy. Then, make the dough by mixing in flour, salt, yogurt, and oil with the yeast mixture. Once combined, knead the dough until it’s smooth and elastic. Let it rest for the first rise, allowing it to double in size. After rising, divide and shape the dough into small balls and roll each one into a teardrop or oval shape.
Cook the naan in a hot skillet until bubbly and golden on both sides. Finally, brush with melted butter or garlic butter to enjoy with the homemade butter chicken!
What to serve with Homemade Butter Chicken
Naan or Garlic Naan - Soft, warm naan is ideal for scooping up butter chicken. You can check the recipe below for making your classic homemade naan bread!
Basmati Rice - Fluffy and aromatic, basmati rice is another most classic pairing.
Cucumber Raita - This cooling yogurt-based side with cucumber and spices helps balance the richness and spice of butter chicken.
Roasted Vegetables - Roasted veggies make a delicious and wholesome side for this butter chicken. I love serving this with roasted carrots and cauliflower or roasted asparagus and carrots for a flavorful pairing.
Butter Chicken Recipe Variations
- Add extra chili powder or fresh green chilies or cayenne pepper for more heat to make spicy butter chicken.
- Swap heavy cream with full-fat coconut milk or coconut cream for a dairy-free, butter chicken with coconut milk.
Naan Bread Recipe Variations
- Add minced garlic to the dough or brush on top before cooking. Sprinkle with chopped cilantro for extra flavor to make Garlic Naan.
- Fill rolled dough with shredded mozzarella then seal and cook for gooey, cheesy naan.
- Replace half or all of the all-purpose flour with whole wheat flour for a heartier, more nutritious version to make whole wheat naan.
Equipment
- Mixing Bowls - For marinating the chicken and mixing the dough ingredients.
- Large Skillet - To cook the chicken.
- Dutch oven or Deep Pan - For simmering the sauce.
- Measuring Cups & Spoons - For measuring the ingredients.
- Stand mixer - To knead the dough.
- Dough Scraper or Knife - To divide dough into portions.
- Cast iron skillet - To cook the naan.
- Pastry brush - To brush the melted butter on top of the naan.
Storage Tips for Butter Chicken
Refrigerator: Store the cooldown butter chicken in an airtight container and keep well in the fridge for up to 4 days. Reheat gently in a pan or microwave, for the best results add a splash of water or cream to loosen the sauce.
Freezer (meal prep friendly): Cool the butter chicken completely, then store in a freezer-safe container or resealable bag. Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop over medium-low heat.
Storage Tips for Naan Bread
Room Temperature: Store cooled naan in an airtight ziplock bag or bread box. The naan stays best for 1–2 days at room temp.
Refrigerator: Place the naan in a sealed container or wrap in foil. The naan stays up to 4–5 days, but naan may dry out slightly. Reheat in the microwave or lightly toast in a toaster.
Freezer: Stack cooled naan with parchment between each piece, then freeze in a zip-top freezer bag and the shelflife is Up to 2 months. Reheat directly from frozen in a hot skillet or toaster oven for best texture.
Top tips to make the perfect Butter Chicken with Naan Bread
Butter Chicken Tips
- Marinate the chicken for at least one hour.
- Browning the chicken before adding it to the sauce adds a delicious smoky flavor and gives it that authentic touch.
- A pinch of dried fenugreek leaves (kasuri methi) is the secret to that authentic butter chicken aroma. Crush it between your fingers before adding to enhance the buttery sauce flavor!
Naan Bread Tips
- Water should be warm—not hot—to properly activate the yeast.
- Kneading helps build gluten for that perfect chew. Aim for 8–10 minutes until the dough is smooth and stretchy.
- A good rise (about 1–1.5 hours) helps create airy, bubbly naan when cooked.
- Add garlic or herbs for extra flavor while brushing the naan with melted butter.
FAQ
Of Course you can! In fact, butter chicken often tastes better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Boneless, skinless chicken breasts or thighs are ideal because they stay juicy and flavorful.
Traditional butter chicken is mildly spiced, not overly hot. Even small childrens can enjoy them. You can adjust the spice level by using more or less chili powder or adding fresh green chilies if you prefer it hotter.
Absolutely! While homemade naan is delicious, store-bought naan is a quick and easy alternative. Just warm it up in a skillet or oven before serving.
You can use coconut cream, cashew cream, Greek yogurt, or even half-and-half. Coconut cream adds a slightly sweet, dairy-free twist.
Yes! You can make no-yeast naan using baking powder or baking soda with yogurt. It won’t rise as much, but it’s still soft and tasty.
Wrap naan in foil or store in an airtight container. Reheat on a hot skillet or in the oven. You can also freeze cooked naan and toast straight from the freezer.
Pair it with basmati rice, cucumber raita, pickled onions, or a fresh side salad to complete the meal.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this butter chicken with butter naan recipe:
If you tried this Homemade Butter Chicken With Naan or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!
Butter Chicken With Naan Bread (Easy Indian Recipe)
Equipment
- Measuring spoons and cups
- Mixing Bowls
- Large Skillet
- Dutch Oven
- Sharpe knife
- Cast iton skillet
- Standing Mixer
Ingredients
Ingredients For Butter Chicken
For the Chicken Marinade:
- 1.5 lb boneless chicken breasts cut into bite-sized pieces
- ⅓ cup plain yogurt full fat
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon paprika
- ⅛ teaspoon turmeric
- 1 teaspoon salt
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 2 tablespoons butter
- 1 tablespoon oil
For the Butter Sauce:
- 2 tablespoons butter
- 2 tablespoons oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 2 teaspoons garam masala
- 1 ½ teaspoons dried fenugreek leaves
- 1 teaspoon coriander powder
- 1 teaspoon chili powder or paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon turmeric
- 1 15 ounce can tomato puree
- ½ cup water
- ½ cup heavy cream
- 1 teaspoon sugar optional
- 1 tablespoon chopped cilantro for garnish
Ingredients For Homemade Naan
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 teaspoon sugar
- 1 cup warm water
- ½ cup plain yogurt
- 2 tablespoon oil
- 1 teaspoon salt
- 2 tablespoon melted butter for brushing
- Chopped garlic cilantro or topping
Instructions
Instructions For Butter Chicken
- In a large mixing bowl, combine the boneless chicken pieces with all the marinade ingredients: yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, and salt. Mix everything thoroughly to coat the chicken evenly.
- Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour—or ideally overnight. This allows the chicken to absorb all the flavors and become tender.
- Heat 1 tablespoon of oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Once hot, add the marinated chicken pieces in a single layer (work in batches if needed).
- Cook for 4–5 minutes on each side, or until the chicken is nicely browned and fully cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the medium dutch oven , melt another 2 tablespoons of butter over medium heat along with 2 tablespoons of oil.
- Add the finely chopped onion and sauté for about 5–7 minutes, until it's soft, translucent, and golden brown.
- Add the minced garlic, grated ginger, and all the spices—including garam masala, cumin, chili powder or paprika, coriander, turmeric, fenugreek leaves, and salt.
- Stir constantly and cook for 1–2 minutes until fragrant. Add the tomato paste and stir for a couple more minutes.
- Pour in the tomato puree and mix well to combine with the onion-spice mixture. Let it cook for 5–6 minutes, stirring occasionally, until the butter chicken sauce darkens slightly in color and thickens.
- The mixture will turn too thick, add ½ cup of water to loosen it to a smooth consistency.
- Return the cooked chicken (along with any juices) to the pan.
- Stir to coat the chicken thoroughly in the buttery tomato sauce.
- Simmer on low heat for 5–7 minutes, allowing the chicken to absorb the sauce and the flavors.
- Lower the heat to medium-low, then pour in the heavy cream and sugar (if using).
- Stir gently until the sauce becomes rich, smooth, and creamy. Let it simmer for another 2–3 minutes to bring everything together. Turn off the heat and sprinkle with chopped fresh cilantro.
- Serve hot with naan, jeera rice, or basmati rice for a comforting and satisfying Indian meal alongside some lime wedges or lemon wedges.
Instructions For Homemade Naan Recipe
- In a glass cup or small bowl, combine 1 cup warm water (about 110°F), 1 teaspoon sugar, and 1 packet active dry yeast (2 ¼ teaspoons). Stir to dissolve the sugar and yeast.
- Let it sit for 5–10 minutes, or until the top becomes foamy and bubbl.
- In a large mixing bowl (or the bowl of a stand mixer), whisk together 4 cups all-purpose flour and 1 teaspoon salt.
- Pour in the activated yeast mixture, followed by ½ cup plain yogurt and 2 tablespoons of oil (such as vegetable or olive oil).
- Stir with a spatula or wooden spoon until a shaggy dough begins to form.
- Using a standing mixer knead the dough. Attach the dough hook and knead on medium speed for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
- Lightly grease a clean bowl with oil and place the dough inside. Cover with a clean kitchen towel or plastic wrap.
- Let it rise in a warm place (like inside an off oven with the light on) for 1 to 1.5 hours, or until the dough has doubled in size.
- Once risen, punch down the dough to release the air.
- Divide the dough into 8–10 equal pieces, depending on how large you want your naan.
- Roll each piece into a smooth ball, then use a rolling pin to roll each one into an oval or teardrop shape, about ¼ inch thick. Lightly flour your surface if needed.
- Heat a cast iron skillet over medium-high heat until hot (no oil needed). Place one piece of rolled dough onto the hot skillet.
- Cook for 1–2 minutes, until bubbles form on the surface and the bottom has golden spots. Flip and cook the other side for another 1–2 minutes, pressing lightly with a spatula for even browning.
- Remove from the skillet once both sides are cooked and slightly charred in spots.
- Immediately brush the hot naan with melted butter or ghee.
- Serve the naan bread warm with your favorite Butter Chicken to enjoy.
Video
Notes
- Marinating the chicken for at least 1 hour is great, but overnight in the fridge gives the best depth of flavor and tenderness.
- Use mild paprika for a mild spice, or swap with chili powder or cayenne for more heat. Adjust to your preference.
- Like many Indian dishes, butter chicken often tastes even better the next day once the flavors have had more time to deepen. So leftovers taste better!
- This butter chicken recipe freezes beautifully. Let it cool completely, then store in an airtight container for up to 2 months.
- The water for activating yeast should be around 105–110°F. Too hot can kill the yeast, and too cold won’t activate it properly.
- If kneading by hand, transfer the dough onto a lightly floured surface and knead for about the same time, adding a little flour as needed until you get a smooth texture.
- Make sure the dough rises until doubled in size—this helps create that light, airy naan texture. Cold environments may require a longer rise time.
- Use a hot skillet to get the signature golden-brown bubbles and slightly charred spots—like what you'd get from a tandoor oven.
- Brushing the naan with melted butter, ghee, or garlic butter immediately after cooking enhances flavor and keeps it soft.
- Cooked naan can be frozen! Just cool completely, then store in freezer bags. Reheat in a hot pan or toaster.
Madhu says
Omg this sounds absolutely delicious! Butter chicken with naan is always a family favorite, can’t wait to try your homemade version with that creamy gravy!
Abi Guna says
Can't go wrong with family favorite recipes, glad you too enjoyed!
Risa says
I have this on my menu for the week, can't wait to try it! The homemade naan bread with the butter chicken looks amazing!
Abi Guna says
Agree, the best Indian dinner recipe ever, let me know how the recipe turns out!
Abi Guna says
The Ultimate Indian Dish you must try is this utterly delicious creamy butter chicken with soft and fluffy homemade naan from the scratch!