Butter Chicken with Garlic Naan

Tender chicken in a glossy, mildly spiced tomato-butter sauce—paired with quick skillet garlic naan for the ultimate easy weekday comfort meal.

Ingredients

• 1 1/2 lb (700g) boneless skinless chicken thighs, cut into 1-inch pieces (or breast)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp plain yogurt
• 1 tbsp lemon juice (or vinegar)
• 3 cloves garlic, finely grated or minced, divided
• 1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger)
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp ground paprika (or mild chili powder)
• 1/4 tsp ground turmeric (optional but great)
• 2 tbsp neutral oil (or ghee/butter)
• 3 tbsp butter, divided
• 1 medium onion, finely diced
• 1 tbsp tomato paste
• 1 can (14 oz / 400g) crushed tomatoes (or tomato passata)
• 3/4 cup (180ml) heavy cream (or cooking cream)
• 1 tsp sugar or honey (optional, to balance acidity)
• 2 tbsp chopped cilantro (optional, for serving)
• 2 cups (260g) all-purpose flour, plus extra for dusting
• 2 tsp baking powder
• 1 tsp sugar
• 3/4 tsp kosher salt
• 3/4 cup (180g) plain yogurt
• 2 tbsp neutral oil (plus a little extra for the pan)
• 2–3 tbsp water (as needed)
• 2 tbsp butter, melted
• 1–2 cloves garlic, finely grated or minced
• 1 tbsp chopped cilantro (optional)

Method

• 1

  Step 1: Quick marinade (while you start the sauce)

  In a bowl, toss chicken with **1 tsp salt**, pepper, yogurt, lemon juice, **2 cloves garlic**, ginger, **1 1/2 tsp garam masala**, cumin, paprika, and turmeric. Set aside while you cook (even 10 minutes helps).

• 2

  Step 2: Sear chicken (fast, not fussy)

  Heat **1 tbsp oil** in a large skillet over medium-high heat. Add half the chicken in a single layer and cook **2–3 minutes per side** until lightly browned (it won’t be fully cooked). Transfer to a plate and repeat with remaining chicken, adding a touch more oil if needed.

• 3

  Step 3: Build the base

  Lower heat to medium. Add **1 tbsp butter** to the same skillet. Add onion with a pinch of salt and cook **4–5 minutes** until soft and lightly golden. Add remaining **1 clove garlic** and cook **30 seconds** until fragrant.

• 4

  Step 4: Tomato + spice bloom

  Stir in tomato paste and cook **1 minute** until it darkens slightly. Add crushed tomatoes, remaining **1/2 tsp garam masala**, and **1/2 tsp salt**. Simmer **5 minutes**, stirring now and then, until the sauce thickens and splatters a little.

• 5

  Step 5: Creamy finish

  Reduce heat to low. Stir in cream and **1 tbsp butter** until glossy. Taste and add sugar/honey if the tomatoes are a bit sharp. The sauce should be rich and lightly sweet-savoury.

• 6

  Step 6: Cook chicken in sauce

  Return chicken (and any juices) to the skillet. Simmer gently **5–7 minutes** until chicken is cooked through and tender and the sauce coats the pieces. Turn off heat and swirl in the remaining **1 tbsp butter** for that classic silky finish. Sprinkle with cilantro if using.

• 7

  Step 7: Make the naan dough

  In a bowl, mix flour, baking powder, sugar, and salt. Add yogurt and oil, then mix. Add water **1 tbsp at a time** just until a soft, slightly tacky dough forms (it should pull away from the bowl but still feel supple). Knead **30 seconds–1 minute** until smooth. Rest **10 minutes** (perfect timing while chicken simmers).

• 8

  Step 8: Shape naan

  Divide dough into **6 pieces**. Dust lightly with flour and roll each into an oval/teardrop about **1/4-inch (6mm)** thick. Don’t go too thin or it’ll dry out.

• 9

  Step 9: Cook naan (skillet)

  Heat a large cast iron or nonstick skillet over medium-high until hot. Lightly oil the pan. Cook one naan **1–1 1/2 minutes** until bubbles form and the underside has deep golden spots; flip and cook **45–60 seconds** more. If it’s browning too fast, lower heat slightly. Stack cooked naan in a clean towel to keep soft.

• 10

  Step 10: Garlic butter + serve

  Mix melted butter with garlic (and cilantro if using). Brush over hot naan. Serve butter chicken with naan for scooping—weeknight perfection.

Tips

• **Chicken thighs stay juicier**; if using breast, simmer in sauce just until cooked through to avoid drying out.
• **No blender needed**: Using crushed tomatoes + a well-softened onion gives you a smooth-enough sauce for a weekday version.
• **Heat level**: This is mild. For more kick, add **1/4–1/2 tsp cayenne** or chili flakes with the tomato paste (pantry staple).
• **Make-ahead**: Butter chicken tastes even better the next day. Cool, refrigerate up to **3 days**. Reheat gently; add a splash of water/cream if it thickens.
• **Serving ideas**: If you have it, serve with steamed rice and a squeeze of lemon; or add a simple cucumber-yogurt side (using the same yogurt).

Nutrition (per serving, estimate)