Introduction
If you’ve been craving a restaurant-quality Indian dish that’s both indulgent and easy to make at home, this Butter Chicken with Cheesy Garlic Naan will steal your heart. With tender chicken simmered in a rich, creamy tomato sauce and paired with fluffy naan bread loaded with melted cheese and fresh garlic, it’s the kind of meal that turns a regular dinner into a cozy, soul-satisfying feast.
This recipe is perfect for family dinners, date nights, or anytime you want to impress guests without spending hours in the kitchen. Plus, all the ingredients are easily available in US grocery stores, making it a go-to recipe when comfort food cravings hit.
Why You’ll Love This Recipe
- Restaurant Flavor at Home – Creamy, flavorful butter chicken with a naan bread upgrade.
- Simple Ingredients – Easily found in your local supermarket.
- Perfect Pairing – The rich sauce pairs beautifully with cheesy garlic naan for a complete meal.
- Crowd Pleaser – Ideal for both special occasions and weeknight dinners.
Ingredients
For the Butter Chicken:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain Greek yogurt (for marinating)
- 2 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp chili powder (adjust to taste)
- 1 tsp salt
- 3 tbsp unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ cups tomato puree
- 1 cup heavy cream
- 1 tbsp honey or sugar (optional, for sweetness)
- Fresh cilantro, chopped (for garnish)
For the Cheesy Garlic Naan:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- ½ cup plain yogurt
- ½ cup warm milk
- 1 cup shredded mozzarella cheese
- 3 tbsp butter, melted
- 3 cloves garlic, minced
- Fresh parsley or cilantro, chopped
Step-by-Step Instructions
1. Marinate the Chicken
- In a large bowl, combine yogurt, lemon juice, cumin, garam masala, coriander, turmeric, paprika, chili powder, and salt.
- Add chicken pieces, coat well, and marinate for at least 30 minutes (or overnight for deeper flavor).
2. Cook the Chicken
- In a large skillet, melt 2 tbsp butter over medium-high heat.
- Add marinated chicken and cook until browned on all sides (it doesn’t need to be fully cooked through). Remove from the pan and set aside.
3. Make the Butter Sauce
- In the same pan, melt remaining butter. Add onions and sauté until golden.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in tomato puree and cook for 5–7 minutes until thickened.
- Add cream, honey, and the partially cooked chicken. Simmer for 10 minutes until chicken is fully cooked and sauce is rich and creamy.
- Garnish with fresh cilantro.
4. Prepare the Cheesy Garlic Naan
- In a bowl, combine flour, baking powder, baking soda, sugar, and salt. Add yogurt and warm milk to form a soft dough. Rest for 30 minutes.
- Divide into balls, roll out into flat rounds, and sprinkle mozzarella cheese in the center. Fold over and roll again gently.
- Heat a skillet or griddle, cooking naan until golden spots appear. Flip, cook the other side, then brush with melted butter mixed with minced garlic.
- Sprinkle with chopped parsley or cilantro.
Expert Tips & Variations
- Make It Spicy: Add extra chili powder or fresh green chilies for heat lovers.
- Dairy-Free Option: Use coconut cream instead of heavy cream and vegan butter for the sauce.
- Prep Ahead: Marinate the chicken the night before and store naan dough in the fridge for next-day cooking.
- Shortcuts: Use store-bought naan and simply add cheese and garlic butter for a quicker version.
Serving Suggestions
- Serve butter chicken hot with cheesy garlic naan on the side for dipping.
- Add a side salad of cucumber, tomato, and red onion for freshness.
- For a complete Indian feast, pair with basmati rice and a mango lassi.
Storage & Make-Ahead
- Butter Chicken: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.
- Naan: Wrap in foil and refrigerate for up to 3 days or freeze for up to 2 months. Warm in a skillet or oven before serving.
Nutritional Information (Per Serving – 1/4 of recipe)
- Calories: 720
- Protein: 42g
- Carbohydrates: 48g
- Fat: 38g
- Fiber: 4g
- Sugar: 7g
FAQ
Q: Can I use chicken breast instead of thighs?
Yes, but chicken thighs remain juicier and more flavorful.
Q: Can I bake the naan instead of pan-cooking?
Yes, bake at 450°F for 5–7 minutes until puffed and golden.
Q: How can I make this milder for kids?
Reduce chili powder and garam masala for a gentler flavor.
