Butter Chicken With Garlic Naan

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Master the ultimate restaurant-style Butter Chicken with soft, bubbly homemade Garlic Naan using our step-by-step authentic recipe.

Butter Chicken With Garlic Naan

Butter Chicken With Garlic Naan

  • Cuisine: Indian
  • Category: Dinner, Main Course
  • Prep Time:
  • Cook Time:
  • Servings: 4
  • Calories: 820 calories

Nothing beats the aroma of spiced chicken simmering in a rich tomato sauce. It is absolutely intoxicating. Originating in the bustling streets of Delhi, this iconic dish marries smoky tandoori-style chicken with a velvety, buttery gravy that coats your tongue. Every single bite feels like a warm embrace.

Serving this masterpiece requires the perfect vehicle to scoop up every drop. Enter garlic naan. Freshly baked on a hot skillet, this flatbread boasts charred, bubbly pockets and a generous brush of melted garlic butter that heightens the curry. Together, they create an unbeatable culinary duo.

The secret to incredibly tender meat lies in a vibrant spiced yogurt marinade. Do not skip this. Acidic Greek yogurt breaks down the chicken fibers while warm garam masala, ginger, and garlic infuse deep Indian flavors into every single crevice. Searing it hot mimics the traditional clay tandoor.

Creating the luxurious makhani sauce demands patience and high-quality butter. Creaminess is key here. By blending tangy tomatoes with soaked cashews and heavy cream, you achieve a silkiness that strikes a beautiful balance between sweet and savory notes. A pinch of fenugreek leaves adds that restaurant finish.

This comforting feast is perfect for weekend gatherings or cozy date nights. Everyone will love it. You can easily prepare the components ahead of time, allowing you to impress your guests without spending the entire evening stuck in the kitchen. It turns any simple dinner into a celebration.

Recipe

Follow this foolproof guide to recreate the ultimate restaurant-quality Indian feast right in your own kitchen.

Ingredients

  • 800g chicken thighs, cut into bite-sized pieces
  • 1/2 cup Greek yogurt
  • 2 tbsp ginger-garlic paste (divided)
  • 1 tbsp Kashmiri chili powder
  • 2 tsp garam masala (divided)
  • 1 tbsp lemon juice
  • 4 tbsp butter (divided)
  • 1 tbsp neutral oil
  • 1 large onion, finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 can (400g) tomato puree
  • 1/2 cup heavy cream
  • 1 tbsp sugar
  • 1 tbsp Kasuri Methi (dried fenugreek leaves)
  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp sugar (for dough)
  • 1/2 cup warm water
  • 1/4 cup plain yogurt
  • 3 cloves garlic, minced
  • Fresh cilantro, chopped for garnish

Method Instructions

  1. In a large bowl, combine chicken thighs with Greek yogurt, 1 tablespoon ginger-garlic paste, Kashmiri chili powder, 1 teaspoon garam masala, lemon juice, and salt. Marinate for at least 30 minutes.
  2. For the naan, dissolve yeast and sugar in warm water. Mix flour, yogurt, and the yeast mixture together, then knead into a smooth dough. Cover and let rise for 1 hour.
  3. Heat oil and 1 tablespoon of butter in a large pan over high heat. Sear the marinated chicken pieces in batches until charred and cooked through, then set aside.
  4. In the same pan, melt another tablespoon of butter and sauté the chopped onions until soft. Add the remaining ginger-garlic paste, cumin, coriander, and remaining garam masala, cooking for 1 minute.
  5. Stir in the tomato puree and simmer on medium heat for 10 minutes. Transfer the sauce to a blender and process until completely smooth, then return it to the pan.
  6. Stir in the heavy cream, sugar, and remaining butter. Add the cooked chicken back into the sauce, simmer on low for 5 minutes, and finish by stirring in crushed Kasuri Methi.
  7. Divide the naan dough into equal balls and roll them into oval shapes. Press minced garlic and chopped cilantro onto one side of each naan.
  8. Cook the naan on a hot, dry cast-iron skillet garlic-side up until bubbles form, then flip and cook until charred. Brush generously with melted butter immediately.

Recipe Video

Restaurant Style Butter Chicken With Homemade Garlic Naan

Restaurant Style Butter Chicken With Homemade Garlic Naan – step‑by‑step recipe tutorial

Rated: 4.9 of 5.0 from 342 reviews.

Recipe Tags: Butter Chicken, Garlic Naan, Indian Recipe, Chicken Curry, Restaurant Style Butter Chicken, Easy Naan Recipe

Servings

This rich and hearty meal is best enjoyed fresh and piping hot. Serve it alongside these perfect accompaniments:

  • Ladle the hot butter chicken into a warm serving bowl and garnish with a drizzle of heavy cream and fresh cilantro leaves.
  • Stack the freshly cooked garlic naan on a plate lined with a clean towel to keep them soft and pliable.
  • Serve with a side of sliced red onions, fresh lime wedges, and a tangy mint chutney to balance the richness.
  • Pair with fragrant steamed basmati rice or jeera rice to soak up every drop of the delicious gravy.

Tips

  1. Use chicken thighs instead of breasts for the juiciest, most tender meat texture.
  2. Let the chicken marinate overnight to allow the spices to penetrate deeply into the meat.
  3. Ensure your pan is screaming hot when searing the chicken to get those authentic charred edges.
  4. Blend the tomato sauce using a high-powered blender to achieve that signature velvety restaurant texture.
  5. Do not skip the Kasuri Methi; it provides the essential smoky, herbal aroma unique to butter chicken.
  6. Use fresh active dry or instant yeast to ensure your naan dough rises beautifully.
  7. Roll the naan dough thin, as it will puff up instantly when it hits the hot skillet.
  8. Cook naan on a cast-iron skillet for the best heat retention and authentic charred spots.
  9. Brush the naan with melted garlic butter immediately after cooking while it is still steaming hot.
  10. Adjust the spice level by adding more or less Kashmiri chili powder without altering the flavor profile.

Ingredient Substitutes

If you are missing some key ingredients, try these easy alternatives to keep your cooking on track:

  1. Greek Yogurt Substitute: Use sour cream or full-fat plain yogurt for the chicken marinade.
  2. Kashmiri Chili Substitute: Swap with a mix of sweet paprika and a pinch of cayenne pepper for color and mild heat.
  3. Heavy Cream Substitute: Use full-fat coconut milk or cashew cream for a dairy-free creaminess.
  4. Kasuri Methi Substitute: Use a pinch of celery leaves or maple syrup, though the unique flavor is hard to replicate.
  5. All-Purpose Flour Substitute: Use bread flour for a chewier naan texture, or a 1:1 gluten-free baking flour.

Remarks

Preparing Butter Chicken with Garlic Naan at home is a rewarding culinary journey that brings the magic of Indian restaurants straight to your dining table. The contrast between the rich, spiced gravy and the soft, buttery bread creates an unforgettable dining experience that your family will request again and again.

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