Creamy Indian Butter Chicken with Garlic Naan

Name: Creamy Indian Butter Chicken with Garlic Naan
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Chicken breast; Plain yogurt; Lemon juice; Garam masala; Cumin; Ground coriander; Turmeric; Garlic; Ginger; Salt; Unsalted butter; Onion; Canned tomatoes; Tomato paste; Heavy cream; Chili powder; Fenugreek leaves; Salt and pepper; All-purpose flour; Sugar; Dry yeast; Salt; Warm water; Plain yogurt; Butter; Garlic; Cilantro

Classic Indian Dish with Rich Tomato Base and Fragrant Naan

Dive into the creamy world of Indian cuisine with this indulgent butter chicken served alongside soft, garlicky naan—perfect for both weeknights and special occasions.

1 h 30 min
4
Intermediate

Ingredients

For the Marinade

Chicken breast

500g, cubed

Plain yogurt

150g

Lemon juice

2 tbsp

Garam masala

2 tsp

Cumin

1 tsp

Ground coriander

1 tsp

Turmeric

1 tsp

Garlic

2 cloves, minced

Ginger

1-inch piece, grated

Salt

To taste

For the Butter Chicken Sauce

Unsalted butter

3 tbsp

Onion

1 large, finely chopped

Canned tomatoes

400g

Tomato paste

2 tbsp

Heavy cream

1 cup

Chili powder

1 tsp

Fenugreek leaves

1 tsp, crushed

Salt and pepper

To taste

For the Garlic Naan

All-purpose flour

250g

Sugar

1 tsp

Dry yeast

1 tsp

Salt

1 tsp

Warm water

1/2 cup

Plain yogurt

3 tbsp

Butter

2 tbsp, melted

Garlic

3 cloves, minced

Cilantro

Chopped, for garnish

Preparation

Marinating the Chicken

Combine ingredients

In a large bowl, combine the yogurt, lemon juice, and spices.

Add chicken

Add the chicken cubes and mix until well coated.

Marinate

Cover and refrigerate for at least 30 minutes or overnight for best results.

Ensure that the chicken is thoroughly coated in the marinade.

Preparing the Garlic Naan Dough

Activate yeast

In a small bowl, dissolve sugar in warm water, add yeast and let it activate.

Mix dough

In a larger bowl, mix flour, salt, yogurt, and the yeast mixture.

Knead and rise

Knead until smooth, cover and let it rise for 1 hour.

Prepare the naan first, so it has time to rise while you cook the chicken.

Cooking Process

Cook the Chicken

Melt butter in a pan, add marinated chicken, and cook until golden brown.

Make the Sauce

In the same pan, sauté the onions, add tomatoes and paste, and simmer before stirring in cream.

Form the Naan

Roll out dough into discs, sprinkle with garlic, and grill on high heat.

Plating & Serving