Introduction
Butter Chicken with Naan is one of the most loved Indian dishes across the world. Rich, creamy, mildly spiced, and incredibly comforting, this iconic North Indian recipe has earned a permanent place on restaurant menus and home kitchens alike. Originating from Delhi, Butter Chicken—also known as Murgh Makhani—is a perfect balance of smoky grilled chicken, tangy tomato gravy, butter, and fresh cream. When paired with soft, fluffy naan, it becomes a complete and satisfying meal that feels indulgent yet familiar.
What makes Butter Chicken truly special is its versatility. It is not overly spicy, making it ideal for family meals, celebrations, or even special dinners. The naan, with its slightly crisp exterior and pillowy inside, is perfect for scooping up the luscious gravy. In this recipe, I will guide you step by step to prepare restaurant-style Butter Chicken with homemade naan, using simple ingredients and easy techniques that work perfectly for home cooking.
Butter Chicken Ingredients
For Marinating the Chicken
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700 grams boneless chicken (thighs or breast, cut into medium pieces)
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1 cup thick yogurt (curd)
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1 tablespoon ginger-garlic paste
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1 teaspoon red chili powder
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1 teaspoon turmeric powder
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1 teaspoon garam masala
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1 tablespoon lemon juice
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Salt to taste
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1 tablespoon mustard oil or regular oil
For the Butter Chicken Gravy
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3 tablespoons butter
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1 tablespoon oil
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1 bay leaf
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4 large ripe tomatoes (pureed)
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1 tablespoon ginger-garlic paste
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1½ teaspoons Kashmiri red chili powder
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1 teaspoon coriander powder
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1 teaspoon sugar or honey
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Salt to taste
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½ cup fresh cream
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1 teaspoon garam masala
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1 tablespoon crushed kasuri methi (dried fenugreek leaves)
How to Make Butter Chicken
Step 1: Marinate the Chicken
In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, salt, and oil. Add the chicken pieces and coat them well. Cover and refrigerate for at least 2 hours, preferably overnight. This step ensures soft, juicy, and flavorful chicken.
Step 2: Cook the Chicken
Grill, pan-fry, or bake the marinated chicken until lightly charred and cooked through. You don’t need to fully cook it as it will finish cooking in the gravy. Set aside.
Step 3: Prepare the Gravy Base
Heat butter and oil in a pan. Add bay leaf and ginger-garlic paste, sauté until aromatic. Pour in the tomato puree and cook on medium heat until the mixture thickens and butter starts separating from the sides.
Step 4: Add Spices
Add Kashmiri red chili powder, coriander powder, sugar, and salt. Mix well and cook for another 5–7 minutes until the gravy becomes rich and smooth.
Step 5: Combine Chicken and Gravy
Add the cooked chicken pieces to the gravy. Mix gently and simmer for 8–10 minutes so the flavors blend beautifully.
Step 6: Finish with Cream
Lower the heat and stir in fresh cream, garam masala, and crushed kasuri methi. Simmer for 2–3 minutes and switch off the flame. Your Butter Chicken is now ready.
Ingredients for Soft Naan
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2 cups all-purpose flour (maida)
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½ cup warm milk
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2 tablespoons yogurt
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1 teaspoon sugar
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1 teaspoon instant yeast
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½ teaspoon salt
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1 tablespoon oil
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Water as needed
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Butter for brushing
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Chopped coriander or garlic (optional)
How to Make Naan at Home
Step 1: Prepare the Dough
Mix warm milk, sugar, and yeast. Let it rest for 10 minutes until frothy. Add flour, yogurt, salt, and oil. Knead into a soft dough using water as required.
Step 2: Rest the Dough
Cover the dough and let it rise for 1½ to 2 hours until doubled in size.
Step 3: Shape the Naan
Divide the dough into equal balls. Roll each ball into an oval or round shape.
Step 4: Cook the Naan
Heat a heavy tawa or skillet. Place the naan on the hot pan and cook until bubbles form. Flip and cook the other side. Brush with butter and sprinkle coriander or garlic if desired.
Serving Suggestions
Serve hot Butter Chicken with freshly made naan, onion rings, lemon wedges, and a side of green chutney. It also pairs wonderfully with jeera rice or plain basmati rice.
Tips for Perfect Butter Chicken
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Use chicken thighs for extra juiciness
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Kashmiri red chili powder gives color without too much heat
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Do not boil the gravy after adding cream
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Kasuri methi is essential for authentic flavor
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