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Creamy Butter Chicken Recipe with Soft Naan Easy Homemade Classic

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A classic, creamy butter chicken paired with soft naan, perfect for cozy dinners and easy weeknight meals. This recipe features tender marinated chicken simmered in a rich tomato cream sauce and homemade soft naan bread.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt (Greek yogurt preferred)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • 3 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 2 large ripe tomatoes, pureed (or 1 cup canned tomato puree)
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
  • Fresh cilantro for garnish
  • 2 cups all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 2 tablespoons plain yogurt
  • 2 tablespoons vegetable oil or melted butter
  • 3/4 cup warm water (adjust as needed)

Instructions

  1. Marinate the chicken: In a large bowl, mix chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Coat evenly. Cover and refrigerate for at least 30 minutes, ideally 2 hours.
  2. Prepare the naan dough: In another bowl, combine flour, sugar, salt, and instant yeast. Add yogurt, oil, and warm water gradually, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise for 1 hour or until doubled in size.
  3. Make the tomato puree: Blend fresh tomatoes into a smooth puree and set aside.
  4. Cook the chicken: Heat 1 tablespoon butter in a skillet over medium heat. Add marinated chicken and cook until lightly browned and nearly cooked through, about 6-7 minutes. Remove chicken and set aside.
  5. Prepare the butter chicken sauce: In the same skillet, melt remaining 2 tablespoons butter. Add chopped onions and sauté until golden brown, about 7 minutes. Stir in ginger-garlic paste and cook for 1 minute.
  6. Add cumin, coriander powder, paprika, and garam masala. Cook spices for 1-2 minutes to release aroma.
  7. Pour in tomato puree, stir, and simmer for 10-12 minutes on low heat until sauce thickens and oil separates at edges.
  8. Return chicken to sauce, stir gently, and simmer for another 8-10 minutes until chicken is cooked through.
  9. Reduce heat to low and stir in heavy cream and crushed kasuri methi. Cook for 2-3 minutes without boiling.
  10. Season with salt and pepper to taste. Garnish with fresh cilantro.
  11. Cook the naan: Punch down risen dough and divide into 6 equal balls. Roll each into an oval about 1/4-inch thick.
  12. Heat cast iron or non-stick skillet over medium-high heat. Place rolled naan in pan and cook 1-2 minutes until bubbles form and underside has golden spots.
  13. Flip naan and cook other side for 1-2 minutes. Optionally brush with melted butter while warm.
  14. Serve immediately with creamy butter chicken.

Notes

Marinate chicken for at least 30 minutes for tenderness; ideally 2 hours. Use chicken thighs for juiciness. Cook sauce low and slow to develop flavor. Do not boil sauce after adding cream to avoid curdling. If sauce is too thick, add water or cream to loosen. For smoky flavor, finish chicken with a quick char under broiler or grill pan. Let naan rest after cooking to soften further. Kasuri methi adds signature aroma; don’t skip it.

Nutrition

Keywords: butter chicken, creamy butter chicken, homemade naan, Indian recipe, easy butter chicken, chicken curry, soft naan, classic butter chicken

Find it online: https://cheerycrisp.com/creamy-butter-chicken-recipe-with-soft-naan-easy-homemade-classic/