Homemade Butter Chicken with Naan
- large mixing bowls
- Kitchen scale
- Large skillet
- Immersion blender
- Rolling Pin
- Chef's knife
INGREDIENTS
- 2 pounds/900 grams boneless, skinless thighs, cut into bite-size pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 tablespoon ginger paste
- ½ cup/120 grams Greek yogurt
- 2 tablespoons oil
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 cup canned diced tomatoes
- 1 cup chicken broth
- About ¾ cup heavy cream
- ½ teaspoon red chili flakes
- Naan:
- ¾ cup whole milk, warmed
- 2 teaspoons/6 grams active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cups/360 grams all-purpose/GF all-purpose flour, plus more as needed
- 2 tablespoons unsalted butter, melted
- ¼ cup/60 grams Greek yogurt
- 1 tablespoon oil
- 2 tablespoons unsalted butter, melted
- 1 garlic clove, finely grated
- 1 tablespoon parsley, chopped
INSTRUCTIONS
- Season the chicken with salt, pepper, paprika, garlic powder, onion powder, cumin, coriander, garam masala, chili powder, ginger paste, and Greek yogurt. Mix well and set aside while preparing the dough.
- Combine warm milk, yeast, sugar, and salt. Let stand until foamy, about 5 to 10 minutes.
- Mix flour, melted butter, and yogurt in a large bowl. Add the yeast mixture and stir until a dough forms. Knead until smooth and elastic, adding flour as needed, 6 to 8 minutes. Transfer to an oiled bowl, cover, and let rise until doubled, about 1 hour.
- Heat a large skillet over medium-high heat. Add oil and cook the marinated chicken until browned and cooked through, 6 to 8 minutes. Transfer to a bowl.
- Reduce heat to medium. Add onion to the same skillet and cook until softened, about 4 minutes. Add garlic and cook for 30 seconds. Stir in tomatoes and broth. Blend until smooth with an immersion blender, or carefully in a countertop blender, then return to the skillet.
- Add chicken back to the sauce, stir in cream and chili flakes, and simmer gently until thickened and glossy, 10 to 15 minutes. Taste and adjust seasoning.
- Divide dough into portions and roll into flat rounds. Cook in a dry skillet over medium-low heat until bubbles form, flip, and cook until golden. Brush with melted butter mixed with garlic and parsley.
RECIPE NOTES
FAQ
How to make butter chicken with naan ahead of time without losing flavor or texture
Butter chicken with naan is an excellent make-ahead dish, and in many cases improves with time. The sauce benefits from resting, as the spices mellow and integrate more fully after several hours or overnight refrigeration. To make it ahead, cook the butter chicken fully but keep the naan separate. Store the chicken in an airtight container and refrigerate for up to three days.
When reheating, use low heat and add a small splash of cream or chicken broth to loosen the sauce without diluting flavor. Avoid boiling, which can cause the sauce to split. Naan should be cooked fresh when possible, but the dough can be prepared a day ahead and refrigerated, then brought to room temperature before cooking.
What spices are essential for achieving the classic flavor of butter chicken?
The spice profile of butter chicken is carefully balanced rather than aggressive, which is why specific spices matter more than sheer quantity. Garam masala provides warmth and complexity, acting as the backbone of the dish rather than a finishing flourish. Ground cumin and coriander add earthiness and mild citrus notes that support the tomato base. Paprika contributes color and subtle sweetness, while chili powder provides gentle heat without overpowering the sauce.
Ginger paste is essential, not optional, because it adds brightness and cuts through the richness of the cream and butter. Garlic supports the aromatics but should never dominate. Unlike many curries, turmeric is often omitted or used sparingly, as it can muddy the color and flavor. When prepared correctly, butter chicken with naan tastes layered, rounded, and comforting, with each spice playing a supporting role rather than competing for attention.
Best way to store and reheat butter chicken with naan
The butter chicken itself stores well and often improves in flavor after resting. It should be cooled completely, then stored in an airtight container in the refrigerator for up to three days. When reheating, gentle heat is essential. Warm it slowly over low heat, stirring occasionally, and add a small amount of cream, milk, or chicken broth to restore the sauce’s consistency.
Avoid microwaving on high, which can cause the sauce to separate and the chicken to toughen. Naan should be stored separately, wrapped tightly at room temperature for one day or refrigerated for up to two days. Reheat naan in a dry skillet or oven to restore softness. Treated properly, butter chicken with naan remains cohesive and satisfying even as leftovers.
Why is marinating important when making butter chicken?
Marinating is a foundational step in butter chicken with naan because it directly affects both texture and flavor. The yogurt in the marinade tenderizes the chicken by gently breaking down muscle fibers, which is especially important when using thighs that will later simmer in sauce. Spices added at this stage penetrate the meat rather than sitting only in the finished sauce, creating depth that carries through every bite.
Ginger paste is particularly effective in the marinade, as it brightens the meat and offsets the richness of the final dish. Skipping or shortening this step results in chicken that tastes separate from the sauce rather than integrated into it. Even a brief 30-minute marinade improves cohesion, while an overnight rest produces the most balanced version of butter chicken with naan.
How do you balance acidity and creaminess in butter chicken?
Balancing acidity and creaminess is what separates good butter chicken with naan from a flat or overly heavy version. Tomatoes supply necessary acidity, but they must be cooked and blended thoroughly to remove raw sharpness. Cream should be added gradually and simmered gently, allowing it to integrate rather than sit on top of the sauce.
Taste adjustments are crucial at the end of cooking; a pinch of salt can amplify sweetness, while a small addition of cream can soften excessive tang. If the sauce tastes dull, a touch more tomato or yogurt can restore balance. Mastering this interplay ensures butter chicken with naan remains rich yet restrained, with a finish that feels complete rather than cloying.
Can butter chicken be made less rich without losing its signature taste?
Butter chicken can be made lighter without sacrificing its defining character by adjusting technique rather than eliminating core ingredients. Using chicken thighs remains important, but trimming excess surface fat helps control richness. Greek yogurt in the marinade can be reduced slightly, but it should not be removed, as it tenderizes the meat and adds depth.
Heavy cream can be partially replaced with half-and-half or a combination of cream and milk, added gradually until the desired texture is reached. Another effective approach is to increase the tomato component slightly, which enhances acidity and balances the dairy. Blending the sauce thoroughly also helps create a silky texture without relying on excess fat. When done thoughtfully, butter chicken retains its luxurious mouthfeel while feeling less heavy, making it suitable for more frequent cooking.
