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Flatlay of butter chicken with naan, rice, and Indian-style salad.

Butter Chicken With Naan Bread (Easy Indian Recipe)

Abi Guna
Creamy homemade butter chicken with naan—an easy, flavorful Indian dish made from scratch with a step-by-step video tutorial. Enjoy the soft and fluffy butter naan dipped in rich and creamy tomato based gravy.
4.89 from 9 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Naan Bread Prep Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Dinner, lunch, Main Course
Cuisine Indian
Servings 4

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

Notes For Butter Chicken Recipe:
  1. Marinating the chicken for at least 1 hour is great, but overnight in the fridge gives the best depth of flavor and tenderness.
  2. Use mild paprika for a mild spice, or swap with chili powder or cayenne for more heat. Adjust to your preference.
  3. 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!
  4. This butter chicken recipe freezes beautifully. Let it cool completely, then store in an airtight container for up to 2 months.
Notes For Naan Bread Recipe:
  1. 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.
  2. 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.
  3. 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.
  4. Use a hot skillet to get the signature golden-brown bubbles and slightly charred spots—like what you'd get from a tandoor oven.
  5. Brushing the naan with melted butter, ghee, or garlic butter immediately after cooking enhances flavor and keeps it soft.
  6. Cooked naan can be frozen! Just cool completely, then store in freezer bags. Reheat in a hot pan or toaster.
Keyword Chicken, comfort food, Indian
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