Introduction to Creamy Butter Chicken with Garlic Naan

Welcome to my kitchen, where the aroma of spices dances in the air! Today, I’m excited to share my recipe for Creamy Butter Chicken with Garlic Naan. This dish is a warm hug on a plate, perfect for cozy nights or when you want to impress your loved ones. Imagine juicy chicken simmered in a velvety sauce, paired with soft, buttery naan. It’s not just a meal; it’s an experience that brings everyone together. Whether you’re a busy parent or a culinary adventurer, this recipe is your ticket to a delightful dinner without the fuss!

Why You’ll Love This Creamy Butter Chicken with Garlic Naan

This Creamy Butter Chicken with Garlic Naan is a game-changer for your dinner routine! It’s quick to prepare, making it perfect for those busy weeknights when you crave something special. The rich, buttery sauce envelops tender chicken, creating a flavor explosion that’s hard to resist. Plus, the homemade garlic naan is a delightful touch that elevates the meal. Trust me, your family will be asking for seconds!

Ingredients for Creamy Butter Chicken with Garlic Naan

Gathering the right ingredients is the first step to creating a memorable meal. For my Creamy Butter Chicken with Garlic Naan, you’ll need a mix of fresh and pantry staples that come together beautifully. Here’s what you’ll need:

Boneless chicken thighs or breasts: These are the stars of the dish, juicy and tender, soaking up all the flavors.
Plain yogurt: This adds a tangy depth to the marinade, helping to tenderize the chicken.
Lemon juice: A splash of acidity brightens the dish and balances the richness.
Minced garlic and grated ginger: These aromatic ingredients infuse the chicken with warmth and depth.
Garam masala: A fragrant spice blend that’s essential for that authentic Indian flavor.
Ground cumin and coriander: These spices add earthiness and complexity to the sauce.
Turmeric: This golden spice not only adds color but also a subtle warmth.
Chili powder: For those who like a little heat, adjust this to your taste!
Salt: A must for enhancing all the flavors.
Unsalted butter and oil: These create a rich base for sautéing and add creaminess to the sauce.
Onion: Finely chopped, it becomes sweet and caramelized, adding depth to the sauce.
Tomato purée or crushed tomatoes: This forms the heart of the sauce, providing a rich, tangy base.
Heavy cream: For that luxurious, creamy texture. You can substitute coconut cream for a dairy-free option.
Sugar: Just a touch to balance the acidity of the tomatoes.
Fresh cilantro: A vibrant garnish that adds freshness and color.
All-purpose flour: The foundation for your garlic naan, giving it that soft, chewy texture.
Instant yeast: Helps the naan rise, making it fluffy and light.
Warm water and yogurt: These hydrate the dough, creating the perfect consistency.
Olive oil or melted butter: Adds richness to the naan and helps it brown beautifully.
Minced garlic for naan: Infuses the bread with a delightful garlic flavor.
Fresh parsley or cilantro for topping: A final touch that brightens up the dish.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Creamy Butter Chicken with Garlic Naan

Now that we have our ingredients ready, let’s dive into the heart of the recipe! Making Creamy Butter Chicken with Garlic Naan is a delightful journey that fills your kitchen with mouthwatering aromas. Follow these simple steps, and you’ll be savoring this dish in no time!

Step 1: Marinate the Chicken

Start by combining the yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, turmeric, chili powder, and salt in a large bowl. This marinade is the secret to juicy, flavorful chicken.

Add the chicken pieces to the bowl and mix well, ensuring every piece is coated. Cover the bowl and let it marinate in the fridge for at least an hour. If you can, let it sit overnight for maximum flavor. Trust me, the wait is worth it!

Step 2: Cook the Chicken

Heat a skillet or grill pan over medium-high heat. Once hot, add a splash of oil and a tablespoon of butter. Carefully place the marinated chicken in the pan, cooking for about 3–4 minutes on each side until browned. Remember, it doesn’t need to be fully cooked at this stage; we’ll finish it off later.

Once browned, remove the chicken from the pan and set it aside. This step builds a lovely crust that adds depth to the dish.

Step 3: Prepare the Sauce

In the same pan, melt the remaining butter. Add the finely chopped onion and sauté until golden and soft, about 5 minutes. The onions will sweeten and create a beautiful base for your sauce.

Next, stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Now, sprinkle in the garam masala, cumin, chili powder, and paprika. Cook these spices for about 30 seconds to release their flavors.

Pour in the tomato purée and let it simmer for 10 minutes, stirring occasionally. This simmering time allows the flavors to meld beautifully. Finally, add the heavy cream, sugar, and salt, then return the chicken to the pan. Let everything simmer together for 10–15 minutes until the sauce thickens and the chicken is tender. Your kitchen will smell heavenly!

Step 4: Make the Garlic Naan

While the chicken simmers, let’s whip up the garlic naan! In a bowl, combine the flour, instant yeast, salt, warm water, yogurt, and olive oil. Mix until a soft dough forms. Knead the dough for about 5–7 minutes until smooth.

Cover the dough and let it rest for an hour. This resting time is crucial for a fluffy naan. Once rested, divide the dough into six balls and roll each into an oval shape.

Brush each naan with melted butter and sprinkle with minced garlic. Heat a skillet over medium-high heat and cook the naan until bubbles form, then flip and cook until golden brown. Brush with more butter and sprinkle with fresh parsley or cilantro before serving.

And there you have it! Your Creamy Butter Chicken with Garlic Naan is ready to be enjoyed. Serve it hot and watch everyone’s faces light up with joy!

Tips for Success

Marinate the chicken overnight for the best flavor and tenderness.
Adjust the spice levels to suit your taste; add more chili powder for heat!
Use fresh ingredients for the best flavor, especially garlic and ginger.
Don’t rush the simmering process; it enhances the sauce’s richness.
Brush the naan with butter right after cooking for extra flavor.

Equipment Needed

Skillet or Grill Pan: A non-stick skillet works well, but any heavy-bottomed pan will do.
Mixing Bowls: Use any size; just ensure they’re large enough for marinating.
Rolling Pin: If you don’t have one, a wine bottle can work in a pinch!
Spatula: A sturdy spatula is essential for flipping the naan.

Variations of Creamy Butter Chicken with Garlic Naan

Vegetarian Option: Substitute chicken with paneer or chickpeas for a delicious vegetarian twist.
Spicy Version: Add more chili powder or fresh green chilies to kick up the heat!
Coconut Cream: Use coconut cream instead of heavy cream for a dairy-free alternative that adds a tropical flavor.
Herb-Infused Naan: Mix fresh herbs like cilantro or mint into the naan dough for an aromatic touch.
Slow Cooker Method: Cook the chicken and sauce in a slow cooker for a hands-off approach; just marinate and let it simmer all day!

Serving Suggestions for Creamy Butter Chicken with Garlic Naan

Rice: Serve with fluffy basmati rice or fragrant jasmine rice to soak up the sauce.
Salad: A refreshing cucumber and tomato salad adds a crisp contrast.
Drinks: Pair with mango lassi or a chilled glass of white wine.
Presentation: Garnish with fresh cilantro and serve in warm bowls for a cozy feel.

FAQs about Creamy Butter Chicken with Garlic Naan

Can I make Creamy Butter Chicken with Garlic Naan ahead of time?

Absolutely! You can marinate the chicken a day in advance. The flavors will deepen, making it even tastier. Just cook the chicken and sauce when you’re ready to serve. The naan is best made fresh, but you can prepare the dough ahead and cook it just before serving.

What can I serve with Creamy Butter Chicken with Garlic Naan?

This dish pairs wonderfully with basmati rice or a fresh salad. You can also serve it with pickles or yogurt for a refreshing contrast. Don’t forget a mango lassi to wash it down!

Can I adjust the spice level in this recipe?

Is this recipe suitable for meal prep?

Creamy Butter Chicken with Garlic Naan and the chicken can be stored in the fridge for up to three days. Just reheat gently on the stove. The naan can be frozen and reheated in a skillet for a quick meal.

Can I make the naan gluten-free?

Final Thoughts

Cooking Creamy Butter Chicken with Garlic Naan is more than just preparing a meal; it’s about creating memories and sharing joy with those you love. The rich, buttery sauce and the warm, fluffy naan come together to create a comforting experience that warms the heart. I cherish the moments spent around the table, laughing and enjoying every bite. Whether it’s a cozy night in or a special gathering, this dish is sure to impress. So roll up your sleeves, embrace the flavors, and let this recipe bring a little magic to your kitchen!

Creamy Butter Chicken with Garlic Naan: A Must-Try Recipe!

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Author: Claire Weston
Total Time: 2 hours
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This iconic dish combines juicy spiced chicken with a velvety butter and tomato cream sauce infused with garlic, ginger, and aromatic spices. Paired with fresh homemade garlic naan, it’s an indulgent, flavor-packed meal that melts in your mouth — perfect for cozy nights or special dinners.

Ingredients

Scale

1 ½ lbs (680 g) boneless chicken thighs or breasts, cut into bite-sized pieces
½ cup (120 g) plain yogurt
2 tbsp lemon juice
1 tbsp minced garlic
1 tbsp grated ginger
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp chili powder
Salt to taste
3 tbsp unsalted butter
1 tbsp oil
1 large onion, finely chopped
1 ½ tbsp minced garlic
1 tbsp grated ginger
1 ½ tsp garam masala
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 cup (240 g) tomato purée or crushed tomatoes
1 cup (240 ml) heavy cream (or coconut cream for dairy-free)
1 tbsp sugar (balances acidity)
Salt to taste
2 tbsp fresh cilantro, chopped (for garnish)
2 cups (250 g) all-purpose flour
1 tsp instant yeast
½ tsp salt
½ cup (120 ml) warm water
¼ cup (60 ml) plain yogurt
2 tbsp olive oil or melted butter
2 tbsp minced garlic
2 tbsp melted butter (for brushing)
Fresh parsley or cilantro (for topping)

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Instructions

In a large bowl, combine all marinade ingredients. Add the chicken and mix well to coat. Cover and refrigerate for at least 1 hour (overnight for best flavor).
Heat a skillet or grill pan over medium-high heat. Cook chicken for 3–4 minutes per side until browned (it doesn’t need to be fully cooked). Remove and set aside.
In the same pan, melt butter with oil. Add onions, sauté until golden and soft (about 5 minutes). Stir in garlic and ginger; cook for 1 minute. Add garam masala, cumin, chili powder, paprika — cook until fragrant (30 seconds). Stir in tomato purée and simmer for 10 minutes, stirring occasionally. Pour in cream, sugar, and salt, then return chicken to the pan. Simmer for 10–15 minutes, stirring often, until the sauce thickens and the chicken is tender.
Combine flour, yeast, salt, water, yogurt, and oil in a bowl and mix until a soft dough forms. Knead for 5–7 minutes, then cover and rest for 1 hour. Divide dough into 6 balls, roll each out to an oval shape. Brush with melted butter and sprinkle with minced garlic. Cook on a hot skillet until bubbles form, then flip and cook the other side until golden. Brush again with butter and sprinkle with parsley.

Notes

For best flavor, marinate the chicken overnight.
Adjust the spice levels according to your preference.
Serve with extra cilantro for garnish.

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 plate
Calories: 650
Sugar: 6g
Sodium: 800mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg