Naan Bread with Butter Chicken Recipe (1-Hr) – Rich & Restaurant-Style
A rich, tomato-and-cream butter chicken meets soft, pillowy homemade naan here, built for scooping up every bit of sauce. Marinating the chicken in yogurt and spices overnight tenderizes it and builds flavor from the inside out, while the naan gets its char and bubble from a hot skillet instead of a tandoor oven. It’s a full, restaurant-style dinner made entirely at home.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala, divided
- 1 tsp ground cumin
- 1 tsp paprika
- 4 tbsp butter, divided
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 3/4 cup heavy cream
- Salt, to taste
- 2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt (for naan)
- 1/2 cup plain yogurt (for naan)
- 1/4 cup warm water
- Extra melted butter, for brushing naan
Instructions
- Combine the chicken, yogurt, lemon juice, 1 teaspoon garam masala, cumin, and paprika in a bowl. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
- For the naan, whisk together the flour, baking powder, and salt. Stir in the yogurt and warm water until a soft dough forms. Knead for 3 to 4 minutes, cover, and let rest for 30 minutes.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and mostly cooked through, 6 to 8 minutes. Remove and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter and cook the onion until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute.
- Stir in the crushed tomatoes and remaining 1 teaspoon garam masala. Simmer for 10 minutes, stirring occasionally.
- Stir in the heavy cream and the cooked chicken. Simmer for 8 to 10 minutes, until the sauce thickens and the chicken is fully cooked. Season with salt to taste.
- Divide the naan dough into 6 pieces and roll each into an oval about 1/4-inch thick.
- Cook each naan in a hot, dry skillet for 1 to 2 minutes per side, until puffed and charred in spots. Brush with melted butter as they come off the skillet.
- Serve the butter chicken hot alongside the warm naan for scooping.
Why This Naan Bread with Butter Chicken Works
Marinating the chicken in yogurt does two things at once: the acidity gently tenderizes the meat, and the spices have time to actually penetrate rather than just coating the surface. Browning the chicken separately before it goes into the sauce builds a layer of real flavor through browning that a one-pot simmer alone wouldn’t develop. Cooking the naan in a screaming-hot dry skillet mimics the intense heat of a tandoor oven closely enough to get real char and puff without any special equipment.
Tips for the Best Naan Bread with Butter Chicken
Don’t skip the marinating time if you can help it — even 2 hours makes a noticeable difference over cooking the chicken straight away, and overnight is even better. Roll the naan dough thin; a too-thick piece won’t cook through in the short time it takes to char the outside. Keep the skillet hot and dry for the naan — no oil needed, since the goal is a dry, blistered char like a tandoor produces.
Common Mistakes to Avoid
Adding the cream to a still-boiling sauce can cause it to separate slightly — drop to a gentle simmer first, as this recipe does in step 6. Overcrowding the naan dough on the skillet, or flipping it too early before it’s puffed and browned underneath, leaves it pale and doughy instead of blistered. Skipping the marinade entirely and just tossing raw chicken into the sauce gets you a technically edible dish, but one that’s noticeably less tender and flavorful.
What to Serve With Naan Bread with Butter Chicken
Steamed basmati rice alongside the naan gives you two ways to soak up the sauce. A simple green salad with a bright vinaigrette is a refreshing contrast to the richness of the dish.
Storage
Store leftover naan bread with butter chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Store naan wrapped in foil at room temperature for up to 2 days, or freeze and reheat directly from frozen in a dry skillet or oven.
Frequently Asked Questions
Can I make this naan bread with butter chicken less spicy? Yes — this version is mild to moderate as written. Reduce the paprika, or leave it out entirely, for an even milder sauce, or add a pinch of cayenne if you’d like more heat.
Can I make this naan bread with butter chicken without yogurt in the naan? Yogurt gives the naan its soft, slightly tangy texture, but you can substitute an equal amount of buttermilk if that’s what you have on hand.
Can I use chicken breast instead of thighs? Yes, though thighs stay juicier through the double-cooking process. If using breast, watch the cooking time closely to avoid drying it out.
Can I make the butter chicken ahead of time? Yes — the sauce actually tastes even better the next day. Make it up to 2 days ahead, refrigerate, and gently reheat on the stovetop while you cook the naan fresh.
