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Creamy Butter Chicken Recipe with Fluffy Naan Easy Authentic Murgh Makhani

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A luscious, creamy butter chicken paired perfectly with soft, cloud-like naan bread. This authentic Murgh Makhani recipe is simple enough for home cooks and delivers rich, buttery tomato sauce with tender chicken chunks.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into chunks
  • 1/2 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 3 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 2 tsp ginger-garlic paste
  • 1 1/2 cups tomato puree
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tbsp honey or maple syrup
  • Salt to taste
  • 2 cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp instant dry yeast
  • 1/2 cup warm water (about 110°F)
  • 1/4 cup plain yogurt
  • 2 tbsp vegetable oil or melted butter
  • Pinch of salt

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Add chicken pieces and mix well until fully coated. Cover and refrigerate for at least 1 hour (overnight preferred).
  2. Prepare the Naan Dough: Dissolve sugar and yeast in warm water and let sit for 10 minutes until frothy. In a large bowl, mix flour and salt. Add yogurt, oil, and yeast mixture. Knead until soft and slightly sticky (8-10 minutes by hand). Cover and let rise for 1 hour until doubled.
  3. Cook the Chicken: Heat 2 tbsp butter in a heavy-bottomed pan over medium heat. Add marinated chicken and sear until lightly browned but not fully cooked (4-5 minutes per side). Remove and set aside.
  4. Make the Sauce: In the same pan, add remaining butter. Sauté onions until translucent and golden (7 minutes). Stir in ginger-garlic paste and cook 2 minutes.
  5. Add tomato puree, red chili powder, cumin, coriander, and garam masala. Simmer on low for 10 minutes until sauce thickens and oil separates.
  6. Return chicken to pan, mix well, cover and cook on low for 10-12 minutes until tender and cooked through.
  7. Stir in cream and honey. Simmer uncovered for 5 minutes until sauce is rich and creamy. Adjust salt and spices to taste.
  8. Shape and Cook Naan: Punch down dough and divide into 6 balls. Roll each into 1/4 inch thick teardrop or oval shapes. Heat griddle or skillet over medium-high heat. Cook each naan 1-2 minutes per side until bubbles form and golden spots appear. Optionally brush with melted butter.

Notes

Marinate chicken well for tender, juicy meat. Use chicken thighs for best flavor and moisture. Simmer sauce gently to avoid curdling cream. For dairy-free, substitute cream with coconut milk and butter with coconut oil or vegan butter. Keep pan hot but not smoking when cooking naan. Leftovers keep well refrigerated for 3 days and freeze up to 2 months (without naan).

Nutrition

Keywords: butter chicken, murgh makhani, creamy chicken, Indian recipe, naan bread, easy butter chicken, authentic Indian, home cooking

Find it online: https://cheerycrisp.com/creamy-butter-chicken-recipe-with-fluffy-naan-easy-authentic-murgh-makhani/