Butter chicken, also known as Murgh Makhani, is one of the most beloved dishes from Indian cuisine. It features tender pieces of chicken simmered in a rich and creamy tomato sauce. Today, I’m excited to guide you through making this delectable dish, paired with homemade garlic naan for that perfect Indian dining experience. Let’s investigate the ingredients and the steps to create this comforting, flavorful meal!

Indian Butter Chicken with Garlic Naan

A classic Indian dish featuring tender chicken pieces simmered in a rich, creamy tomato-based sauce, served alongside soft and flavorful garlic naan bread.

Prep: 20 min | Cook: 40 min | Total: 1 min

Servings: 4 servings

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1 can (15 ounces) tomato sauce
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, for garnish
• 4 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 3/4 cup plain yogurt
• 2 tablespoons milk

Instructions

1. In a large bowl, combine yogurt, lemon juice, cumin, paprika, turmeric, garam masala, chili powder, minced garlic, and grated ginger. Add the chicken pieces, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
2. Heat butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the marinated chicken pieces to the skillet, discarding any excess marinade. Cook until the chicken is no longer pink, about 5–7 minutes.
4. Pour in the tomato sauce and bring to a simmer. Reduce heat to low and cook for 20 minutes, stirring occasionally.
5. Stir in the heavy cream and cook for an additional 10 minutes. Season with salt and pepper to taste. Garnish with chopped cilantro before serving.
6. In a small bowl, combine minced garlic, chopped cilantro, and melted butter. Set aside.
7. In a large bowl, whisk together salt, sugar, baking powder, baking soda, and flour.
8. Add yogurt and milk to the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
9. Divide the dough into 8 equal portions. Roll each portion into an oval shape about 1/4 inch thick.
10. Heat a skillet or griddle over medium-high heat. Cook each naan for 1–2 minutes on one side until bubbles form, then flip and cook for another 1–2 minutes.
11. Brush the cooked naan with the garlic-cilantro butter mixture. Serve warm alongside the butter chicken.

Nutrition

• Calories: 650 kcal
• Fat: 35 g
• Carbs: 50 g
• Protein: 40 g

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For the butter chicken, you will need:

• 500g of boneless chicken (thigh or breast, cut into bite-sized pieces)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 2 teaspoons cumin
• 2 teaspoons coriander powder
• 1 teaspoon turmeric
• 4 tablespoons butter
• 1 large onion (finely chopped)
• 3 cloves of garlic (minced)
• 1 inch ginger (grated)
• 1 can (400g) crushed tomatoes
• 1 cup heavy cream
• Salt, to taste
• Fresh cilantro, for garnishing

For the garlic naan, gather:

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup yogurt
• 1/2 cup warm water
• 2 tablespoons minced garlic
• 2 tablespoons butter (melted, for brushing)

First, I’ll marinate the chicken. In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, and salt. Add the chicken pieces and coat them well. Cover the bowl and let it marinate for at least 1 hour, or preferably overnight in the refrigerator. This stage allows the flavors to meld beautifully and the chicken to become incredibly tender.

While the chicken marinates, I can prepare the garlic naan. In another bowl, mix together the flour, sugar, salt, and baking powder. Gradually add the yogurt and warm water, mixing until a soft dough forms. Knead this dough on a floured surface for about 5-7 minutes until it’s smooth. Place it in a greased bowl, cover with a cloth, and let it rise for about 1 hour.

Now, it’s time to prepare the butter chicken! In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until it’s golden brown. To that, stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.

Next, pour in the crushed tomatoes and cook for about 10 minutes, allowing the sauce to thicken. Then, add in the marinated chicken along with any remaining marinade, stirring to combine. Cover the skillet and let it simmer for approximately 15-20 minutes until the chicken is cooked through. Finally, mix in the heavy cream and the rest of the butter, then salt to taste. Garnish with chopped cilantro.

Back to the naan! After the dough has risen, divide it into six equal parts. Roll each part into oval shapes, about 1/4 inch thick. Heat a skillet over medium-high heat and cook each naan for 1-2 minutes per side until golden brown and puffy. Brush them with melted butter and sprinkle with minced garlic.

Serve your delicious butter chicken alongside warm garlic naan for a satisfying meal. Enjoy this Indian delicacy with family and friends, and relish the flavors you’ve just created!

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