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–+ servings

Butter Chicken with Naan

This butter chicken is rich, creamy, and packed with warm spices, making it the ultimate comfort dish. Tender chicken simmers in a velvety tomato cream sauce and pairs perfectly with soft naan for a satisfying, restaurant-quality meal made right at home.
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Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 680
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Butter Chicken:
  • 1 lb boneless chicken thighs sliced
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion diced
  • 2 shallots diced
  • 5 cloves garlic minced
  • 1.5 tsp fresh ginger minced
  • 1 tbsp garam masala
  • 1/2 tsp chili powder
  • 1/2 tsp cinnamon
  • 2 tsp garlic powder
  • 6 oz tomato paste
  • 1 1/4 cup heavy cream
  • 2 tbsp lemon juice
  • Pinch of sugar
  • Salt to taste
For Serving:
  • Fresh cilantro chopped
  • Naan bread

Method
 

  1. Season the Chicken: Lightly season sliced chicken thighs with salt and set aside.
  2. Cook the Aromatics: Heat olive oil and butter in a large skillet over medium heat. Add diced onion and shallots and cook for 4–5 minutes until softened. Add garlic and ginger and cook for another 1–2 minutes, stirring frequently.
  3. Brown the Chicken: Add the chicken to the skillet and cook until lightly browned on all sides.
  4. Build the Sauce: Stir in garam masala, chili powder, cinnamon, garlic powder, and tomato paste. Cook for 2–3 minutes to deepen the flavor.
  5. Add Creaminess: Pour in heavy cream, lemon juice, and a pinch of sugar. Stir until everything is well combined.
  6. Simmer: Reduce heat to low and let simmer for about 20 minutes until the sauce thickens and chicken is fully cooked. Taste and adjust salt as needed.
  7. Serve: Garnish with fresh cilantro and serve hot with naan bread.

Nutrition

Calories: 680kcalCarbohydrates: 11gProtein: 54gFat: 47g

Notes

  • Store in an airtight container in the fridge for up to 4 days
  • Flavors deepen overnight, making it even better the next day
  • Reheat gently on the stovetop or microwave
  • Serve with rice or cauliflower rice for variety
  • Freeze portions for up to 2 months

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