There’s nothing quite like a cozy plate of Indian Butter Chicken paired with warm, fluffy naan. This recipe is packed with rich, creamy tomato sauce, tender chicken, and aromatic spices that will make your kitchen smell amazing. Even if you’re new to cooking Indian food, I’ll walk you through every step so you can recreate this restaurant favorite at home. Let’s get started!
Why You Will Love This Recipe
Indian Butter Chicken (or Murgh Makhani) is all about balance—spicy, tangy, creamy, and slightly sweet. This version is easy enough for weeknights but impressive for guests. The naan is perfect for scooping up every drop of that luscious sauce. Bonus: most ingredients are pantry staples, so you won’t need to hunt down special items!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt (full-fat works best)
- 2 tbsp lemon juice
- 4 tbsp butter (divided)
- 1 large onion (finely chopped)
- 4 garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 1.5 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 tbsp honey
- 4-6 pieces store-bought or homemade naan
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Ingredient Prep Guide
Start by patting the chicken dry with paper towels—this helps the yogurt marinade stick better. For the onion, chop it as finely as possible so it melts into the sauce. Fresh ginger makes a big difference here: peel it with a spoon and grate it using a microplane or the smallest holes on a box grater. If your spices have been sitting in the pantry for over a year, consider replacing them—older spices lose their punch!
Equipment & Tools
- Large skillet or Dutch oven
- Mixing bowls
- Wooden spoon or silicone spatula
- Blender or immersion blender (optional, for smoother sauce)
- Baking sheet (for warming naan)
Step-by-Step Instructions
Step 1: Marinate the chicken. In a bowl, mix the yogurt, lemon juice, 1 tsp salt, 1 tsp garam masala, and 1⁄2 tsp turmeric. Add the chicken pieces and toss to coat. Let it sit for at least 20 minutes (or up to 4 hours in the fridge).
Step 2: Cook the chicken. Heat 1 tbsp butter in a skillet over medium-high heat. Remove excess marinade from the chicken and cook in batches until lightly browned (3-4 minutes per side). It doesn’t need to be fully cooked yet—just seared. Set aside.
Step 3: Make the sauce. In the same skillet, add 3 tbsp butter, onions, garlic, and ginger. Cook until onions are golden (5-7 minutes). Stir in garam masala, cumin, smoked paprika, and remaining turmeric. Cook for 1 minute to toast the spices.
Step 4: Add crushed tomatoes and simmer. Let the mixture bubble gently for 10 minutes, stirring occasionally. If you prefer a smoother sauce, blend it now using an immersion blender.
Step 5: Finish the dish. Stir in the heavy cream, honey, and cooked chicken. Simmer for 8-10 minutes until the chicken is fully cooked and the sauce thickens. Taste and adjust salt or honey as needed.
Step 6: Warm the naan. Heat a dry skillet over medium heat or warm naan in the oven at 350°F for 3-5 minutes. Brush with melted butter if you’re feeling fancy!
Key Details
Total Time: 50 mins (Prep: 20 mins | Cook: 30 mins)
🍽️ Servings: 4-6 people
⚙️ Equipment: Skillet, mixing bowls, blender (optional)
Serving Suggestions
Serve the butter chicken in a shallow bowl with naan on the side for dipping. For a full Indian feast, pair it with basmati rice, cucumber raita, or a simple salad with lemon dressing. Garnish with fresh cilantro and a drizzle of cream for a restaurant-worthy look. This dish works great for dinner parties—it’s rich and satisfying without being too heavy.
Pro Tips
Marinate longer for maximum flavor: If you have time, let the chicken marinate overnight. The yogurt tenderizes the meat and deepens the spices’ flavor.
Adjust the heat: Love spice? Add a diced chili pepper when cooking the onions. For a milder dish, skip the paprika and add a pinch of cinnamon instead.
Sauce too thick? Stir in a splash of chicken broth or water. Too thin? Simmer uncovered for a few more minutes.
Storage and Reheating Instructions
Store leftover butter chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of cream or water to loosen the sauce. Freeze for up to 2 months—thaw overnight in the fridge before reheating. Naan can be refrigerated in a ziplock bag and reheated in a toaster or skillet.
Troubleshooting
Sauce tastes too acidic: Stir in an extra 1⁄2 tsp honey or a pinch of sugar to balance the tomatoes.
Chicken is dry: Overcooking the chicken before adding it to the sauce is a common mistake. Remember, it just needs a quick sear—it’ll finish cooking in the sauce later.
Spices taste bitter: Toasting spices for too long can burn them. Keep the heat medium-low and stir constantly.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier in this recipe. If using breasts, reduce the cooking time in Step 2 to 2-3 minutes per side to avoid dryness.
What’s a substitute for heavy cream?
Coconut milk works well for a dairy-free version. For a lighter option, use half-and-half, but the sauce will be less creamy.
Can I make this ahead of time?
Absolutely! The flavors deepen if made 1-2 days ahead. Store the sauce and chicken separately, then combine when reheating.
Indian Butter Chicken with Naan
Ingredients
- 1.5 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt full-fat works best
- 2 tbsp lemon juice
- 4 tbsp butter divided
- 1 large onion finely chopped
- 4 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1.5 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 14 oz can crushed tomatoes
- 1 cup heavy cream
- 1 tbsp honey
- 4-6 pieces store-bought or homemade naan
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Marinate the chicken. In a bowl, mix the yogurt, lemon juice, 1 tsp salt, 1 tsp garam masala, and 1⁄2 tsp turmeric. Add the chicken pieces and toss to coat. Let it sit for at least 20 minutes (or up to 4 hours in the fridge).
- Cook the chicken. Heat 1 tbsp butter in a skillet over medium-high heat. Remove excess marinade from the chicken and cook in batches until lightly browned (3-4 minutes per side). Set aside.
- Make the sauce. In the same skillet, add 3 tbsp butter, onions, garlic, and ginger. Cook until onions are golden (5-7 minutes). Stir in garam masala, cumin, smoked paprika, and remaining turmeric. Cook for 1 minute to toast the spices.
- Add crushed tomatoes and simmer. Let the mixture bubble gently for 10 minutes, stirring occasionally. Blend using an immersion blender for a smoother sauce.
- Finish the dish. Stir in the heavy cream, honey, and cooked chicken. Simmer for 8-10 minutes until the chicken is fully cooked and the sauce thickens. Taste and adjust salt or honey as needed.
- Warm the naan. Heat a dry skillet over medium heat or warm naan in the oven at 350°F for 3-5 minutes. Brush with melted butter.