Butter chicken with garlic naan, the ultimate comfort meal. The rich curry is made with tender marinated chicken simmered in a velvety tomato-butter sauce, while the garlic naan is soft, fluffy, and brushed with melted garlic butter. Together, they make the perfect restaurant-style meal at home.

If you’ve ever wanted to recreate a restaurant-style butter chicken and naan experience at home, this recipe breaks it down into simple, approachable steps without compromising flavor. It’s perfect for weekend cooking, special dinners, or whenever you’re craving classic desi comfort food made fresh in your own kitchen.

Why You’ll Love This Recipe

• Restaurant-style at home: Creamy, flavorful, and luxurious without needing complicated techniques.

• Balanced spices: The marinade infuses the chicken deeply while the gravy layers warmth and richness.

• Velvety texture: Cashews and cream create that signature silky sauce.

• Perfect for gatherings: A guaranteed crowd-pleaser when served with naan or rice.

• Make-ahead friendly: Marinate the chicken in advance and prepare the gravy a day earlier for convenience.

Ingredients

For the Chicken Marinade

• 750 g chicken breast, cut into bite-sized cubes

• 1 tbsp ginger-garlic paste

• 2 tbsp yogurt

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp salt

• 1 tsp red chili powder

• 2 tsp garam masala

• 1 tbsp lemon juice

• 1 tsp cayenne pepper

• 2 tbsp ghee

For the Gravy

• 2 tbsp butter

• 1 bay leaf

• 3–4 peppercorns

• 2–3 green cardamom pods (elaichi)

• 1 small cinnamon stick

• 1 onion, sliced

• Handful of cashews

• 2 green chilies

• 1 tsp tomato paste

• 3 tomatoes, sliced

• ½ cup heavy cream

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp black pepper

• 2 tsp salt (adjust to taste)

• 2 tsp garam masala

For Garnish

• Kasuri methi (dried fenugreek leaves)

• Fresh coriander leaves

• Heavy cream drizzle

For the Garlic Naan

• 2 cups flour

• 1/4 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 2 tbsp oil

• 1/4 cup yogurt

• ~1/2 cup water (as needed)

Garlic Butter

• 2 tbsp butter or ghee

• 3 cloves garlic (crushed or chopped)

• A bunch of coriander (chopped)

Instructions

Marinate the Chicken

• Mix yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, and salt.

• Coat chicken pieces well and let marinate for at least 1 hour (overnight for best flavor).

Cook the Chicken

• Heat oil or butter in a pan.

• Cook the marinated chicken until slightly charred and cooked through. Remove and set aside.

Make the Butter Sauce

• In the same pan, melt butter and sauté onions until golden.

• Add tomato puree, red chili powder, and salt. Let it cook until oil separates.

• Add cream, kasuri methi, and a touch of sugar (optional for balance).

• Stir in the cooked chicken and simmer for 10–15 minutes until creamy and well combined.

Make the Garlic Naan Dough

• In a bowl, combine flour, baking soda, baking powder, and salt.

• Add oil and yogurt, mix to combine.

• Slowly add water, kneading until you have a semi-soft dough. (Start with little water, add more if needed.)

• Knead until smooth, then brush lightly with oil, cover with a towel, and let rest for at least 2 hours.

Cook the Naan

• Divide dough into 4 portions.

• Roll each into a flatbread on a floured surface.

• Spritz one side with water and place it water-side down on a hot tawa or skillet.

• Cook until bubbles appear, then flip over an open flame (or use the pan) until you see charred spots.

• Brush immediately with garlic butter (melted butter mixed with garlic and coriander).

Serve

• Pair the creamy butter chicken with hot, garlicky naan for the perfect comforting meal.

Frequently Asked Questions (FAQ)

Q: Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work beautifully and stay extra juicy.

Q: How long should I marinate the chicken?
At least 30 minutes, but overnight marination enhances the flavor and tenderness.

Q: Can I make this butter chicken without cashews?
Cashews add creaminess, but you can substitute with blanched almonds or simply increase the cream.

Q: How can I make this recipe lighter?
Swap heavy cream with half-and-half or plain yogurt, though it won’t be as rich.

Q: Is butter chicken the same as chicken tikka masala?
They are similar but not identical. Butter chicken is creamier and slightly sweeter, while tikka masala leans spicier and tangier

If you’re more of a visual learner, here is how I make it:

Butter chicken

My take on the classic butter chicken but simplified for home cooking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Indian, Pakistan

Servings 4

Calories 420 kcal

Ingredients

  

For the Chicken Marinade

• 750 g chicken breast cut into bite-sized cubes
• 1 tbsp ginger-garlic paste
• 2 tbsp yogurt
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp salt
• 1 tsp red chili powder
• 2 tsp garam masala
• 1 tbsp lemon juice
• 1 tsp cayenne pepper
• 2 tbsp ghee

For the Gravy

• 2 tbsp butter
• 1 bay leaf
• 3 – 4 peppercorns
• 2 – 3 green cardamom pods elaichi
• 1 small cinnamon stick
• 1 onion sliced
• Handful of cashews
• 2 green chilies
• 1 tsp tomato paste
• 3 tomatoes sliced
• ½ cup heavy cream
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp black pepper
• 2 tsp salt adjust to taste
• 2 tsp garam masala

For Garnish

• Kasuri methi dried fenugreek leaves
• Fresh coriander leaves
• Heavy cream drizzle

For the Garlic Naan

• 2 cups flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp oil
• 1/4 cup yogurt
• 1/2 cup water as needed

Garlic Butter

• 2 tbsp butter or ghee
• 3 cloves garlic crushed or chopped
• A bunch of coriander chopped

Instructions

 

• Mix chicken with yogurt, ginger-garlic paste, lemon juice, and all the spices.
• Coat evenly, cover, and let marinate for at least 30 minutes (overnight gives best flavor).
• Heat ghee in a pan and sear the marinated chicken until golden brown and just cooked through.
• Remove from the pan and set aside.
• In the same pan, melt butter and add bay leaf, peppercorns, cardamom, and cinnamon stick.
• Add sliced onion and sauté until golden.
• Add cashews, green chilies, and tomato paste. Stir well.
• Add sliced tomatoes and cook until softened and saucy.
• Remove whole spices (bay leaf, cinnamon).
• Blend the mixture with a splash of water until smooth and creamy.
• Return blended sauce to the pan.
• Stir in coriander, cumin, black pepper, salt, and garam masala.
• Add heavy cream and mix until silky.
• Add the cooked chicken back into the sauce.
• Simmer for 5–7 minutes so flavors meld together.
• Crush kasuri methi between your palms and sprinkle on top.
• Garnish with fresh coriander and a drizzle of cream.

Make the Garlic Naan Dough

• In a bowl, combine flour, baking soda, baking powder, and salt.
• Add oil and yogurt, mix to combine.
• Slowly add water, kneading until you have a semi-soft dough. (Start with little water, add more if needed.)
• Knead until smooth, then brush lightly with oil, cover with a towel, and let rest for at least 2 hours.

Cook the Naan

• Divide dough into 4 portions.
• Roll each into a flatbread on a floured surface.
• Spritz one side with water and place it water-side down on a hot tawa or skillet.
• Cook until bubbles appear, then flip over an open flame (or use the pan) until you see charred spots.
• Brush immediately with garlic butter (melted butter mixed with garlic and coriander).
• Pair the creamy butter chicken with hot, garlicky naan for the perfect comforting meal.

Keyword butter chicken, chicken, recipes