Butter Chicken and Naan at Home (No-Yeast Naan)
This naan bread with butter chicken recipe makes both at home: yogurt-marinated chicken thighs simmered in a buttery tomato and cream sauce, and six soft naan that use baking powder instead of yeast. It serves 4, needs about 1 hour 10 minutes of prep and cooking, and the chicken marinates for at least 2 hours first.
Quick answer
Marinate 1 1/2 lb chicken thigh pieces in yogurt, lemon, garam masala, cumin and paprika for 2 hours. Brown the chicken in butter, cook onion, garlic and ginger, add crushed tomatoes and simmer 10 minutes, then add cream and the chicken and simmer until it reaches 165°F. For naan, mix 2 cups flour, baking powder, salt, 1/2 cup yogurt and water, rest 30 minutes, and cook 6 rounds in a hot dry skillet.
Naan Bread with Butter Chicken
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Naan Bread with Butter Chicken Ingredients
For the butter chicken
- 1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 cup plain whole-milk 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 grated fresh ginger
- 1 (14 oz) can crushed tomatoes
- 3/4 cup heavy cream
- Salt, to taste
For the no-yeast naan
- 2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup plain whole-milk yogurt
- 1/4 cup warm water, plus more if needed
- 2 tbsp melted butter, for brushing
How to Make Naan Bread with Butter Chicken
- Mix the chicken with 1/2 cup yogurt, the lemon juice, 1 tsp garam masala, the cumin and the paprika. Cover and refrigerate for at least 2 hours or up to overnight.
- For the naan, whisk the flour, baking powder and salt. Stir in 1/2 cup yogurt and the warm water until a soft dough forms, adding water a teaspoon at a time if it is dry. Knead for 3 to 4 minutes, cover and rest for 30 minutes.
- Melt 2 tbsp butter in a large skillet over medium-high heat. Brown the chicken, shaking off excess marinade, for 6 to 8 minutes. Move it to a plate.
- Melt the remaining 2 tbsp butter in the same pan and cook the onion for about 5 minutes, until soft. Add the garlic and ginger and cook for 1 minute.
- Stir in the crushed tomatoes and the remaining 1 tsp garam masala. Simmer for 10 minutes, stirring now and then.
- Stir in the cream and return the chicken. Simmer gently for 8 to 10 minutes, until the sauce thickens and the chicken reaches 165°F. Season with salt.
- While the sauce simmers, divide the naan dough into 6 pieces and roll each into an oval about 1/4 inch thick.
- Cook each naan in a very hot, dry cast-iron skillet for 1 to 2 minutes per side, until puffed and charred in spots. Brush with melted butter and keep warm under a towel.
- Serve the butter chicken hot with the warm naan.
Nutrition Facts
Per serving (1 of 4) (estimated)
- Calories: 820
- Total fat: 44 g
- Saturated fat: 24 g
- Cholesterol: 260 mg
- Sodium: 770 mg
- Carbohydrates: 63 g
- Fiber: 4 g
- Sugar: 10 g
- Protein: 46 g
Estimated from USDA FoodData Central SR Legacy values for raw chicken thigh meat (FDC 173627), whole-milk yogurt (FDC 171284), lemon juice, cumin, paprika, butter, onion, garlic, ginger, crushed canned tomatoes (FDC 170501), heavy cream, all-purpose flour, baking powder and salt, for one-quarter of the butter chicken and 1 1/2 naan. Garam masala and salt to taste are not included.
Why Naan Bread with Butter Chicken Is Such a Good Pair
Butter chicken, or murgh makhani, is all about the sauce: mild, creamy, slightly sweet tomato enriched with butter and cream. Naan is the best tool for it. Its slight tang from the yogurt and the charred spots from the hot pan cut through the richness, and the soft bread soaks up every bit of sauce left on the plate.
Chicken thighs are the right cut for naan bread with butter chicken. They stay juicy through the browning and the final simmer, while breast meat dries out faster. The yogurt marinade adds flavor and its mild acidity helps keep the meat tender.
How to Make the No-Yeast Naan for Naan Bread with Butter Chicken
Restaurant naan is usually made with yeast and baked against the wall of a tandoor. This home version gets its lift from baking powder and its softness from yogurt, and a very hot, dry skillet supplies the charred blisters. Because there is no yeast, the dough only needs a 30-minute rest, which fits inside the chicken’s marinating time.
| Naan method | Rest or rise | Texture | Best for |
|---|---|---|---|
| Yogurt and baking powder (this recipe) | 30 min rest | Soft, slightly tangy, chewy | Weeknights |
| Yeasted naan | 1 to 2 hours | Airier, bigger bubbles | When you have time |
| Store-bought naan | None | Softer, less char | Fastest dinner |
| Garlic butter naan | 30 min rest | Same dough, brushed with garlic butter | Serving guests |
Tips for Restaurant-Style Naan Bread with Butter Chicken
- Bloom the spices. Let the garlic, ginger and garam masala cook in the buttery onions for a full minute before the tomatoes go in.
- Use crushed tomatoes. They melt into a smooth sauce without a blender.
- Keep the cream at a gentle simmer. A hard boil can make it separate.
- Get the skillet very hot for the naan. Cast iron over medium-high heat for 3 to 4 minutes gives the best puff and char.
- Check the chicken. FoodSafety.gov lists 165°F for chicken; bite-size thigh pieces reach it during the final simmer.
Butter Chicken vs Tikka Masala
Butter chicken is milder, creamier and a little sweeter, while tikka masala is usually more tomato-forward and spicier and is often made with grilled chicken pieces. Our butter chicken vs tikka masala guide goes through the differences in detail.
What to Serve With Naan Bread and Butter Chicken
Steamed basmati rice is the classic side if you want both rice and bread. A cool cucumber and yogurt raita, sliced onions with lemon, or a simple green salad balances the rich sauce. If you are counting protein, our chicken breast calories guide has the numbers for a leaner swap.
Storing Leftover Naan Bread with Butter Chicken
| What | Fridge | Freezer | Reheat |
|---|---|---|---|
| Butter chicken | 3 to 4 days | 2 to 6 months | Stovetop with a splash of water until 165°F |
| Naan | 2 to 3 days, wrapped | Up to 2 months | Wrapped in foil at 350°F for about 5 minutes |
Refrigerate the butter chicken within 2 hours of cooking. The FoodSafety.gov cold storage chart gives cooked poultry 3 to 4 days in the fridge and 2 to 6 months in the freezer. The sauce for naan bread with butter chicken often tastes even better the next day.
Frequently Asked Questions
Can I use chicken breast for naan bread with butter chicken?
Yes. Cut it into slightly larger pieces, marinate as written, and shorten the final simmer so it just reaches 165°F.
Can I make the naan without yogurt?
Yogurt gives the naan its softness and tang. Thick buttermilk works as a substitute; use a little less water.
Can I make naan bread with butter chicken ahead of time?
Make the butter chicken a day ahead and reheat it gently. Cook the naan just before serving, or reheat cooked naan wrapped in foil.
Is this naan bread with butter chicken spicy?
It is mild. For more heat, add 1/2 tsp Kashmiri chili powder or cayenne with the garam masala.
How many calories are in naan bread with butter chicken?
About 820 calories per serving (one-quarter of the chicken and 1 1/2 naan), based on USDA FoodData Central values.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FoodData Central (SR Legacy and Branded Foods)
Featured photo: Unsplash
