Name: Butter Chicken with Garlic Naan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian-Inspired
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cubed; 1 1/2 tsp cumin; 1 1/2 tbsp cayenne pepper or red chili powder; 3 cloves garlic, crushed; 1/2 tbsp turmeric; 1/4 cup plain Greek yogurt; 2 tsp salt; 1 tsp ground coriander; 1 tsp ginger powder; 1 tsp garam masala; 1/4 cup tomato paste; 3/4 cup crushed tomatoes; 1 tsp minced onion; 3 tbsp butter; 1 cup heavy cream; 1–2 tsp sugar (optional, to balance acidity); 2 1/2 cups self-rising flour; 1 1/2 cups plain Greek yogurt (plus 3/4 tbsp if needed); Pinch of salt; 2 tbsp butter (for garlic butter sauce); 1 tsp garlic powder (or fresh garlic); Fresh parsley, chopped (optional, for garnish)

This butter chicken with garlic naan is a quick and flavorful dinner that brings all the rich and creamy spice of Indian cuisine to your table in just 30 minutes. It’s a simplified version of the traditional dish—perfect for busy days or when I’m low on ingredients. Paired with two-ingredient garlic naan, it becomes an indulgent, comforting meal I always go back to.

Butter Chicken with Garlic Naan

Why You’ll Love This Recipe

I love this recipe because it’s fast, nut-free, and incredibly satisfying. The butter chicken is loaded with warm spices and creamy tomato flavor, while the naan is soft, garlicky, and easy to make from scratch. I get all the taste of a restaurant-style Indian meal without needing to leave the house or spend hours in the kitchen. Plus, it’s versatile enough to be enjoyed with rice, naan, or both—my personal favorite is both!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Butter Chicken:
1 1/2 lbs boneless, skinless chicken thighs
1 1/2 tsp cumin
1 1/2 tbsp cayenne pepper or red chili powder
3 cloves garlic, crushed
1/2 tbsp turmeric
1/4 cup plain Greek yogurt
2 tsp salt
1 tsp ground coriander
1 tsp ginger powder
1 tsp garam masala
1/4 cup tomato paste
3/4 cup crushed tomatoes
1 tsp minced onion
3 tbsp butter
1 cup heavy cream

For the Garlic Naan (makes about 8):
1 1/2 cups plain Greek yogurt plus 3/4 tbsp for later
2 1/2 cups self-rising flour
pinch of salt (optional)

For the Garlic Butter Sauce (for naan):
1 tsp garlic powder
2 tbsp butter
pinch of salt

Directions

For the Butter Chicken

I start by marinating the cubed chicken thighs with all the spices, garlic, salt, and yogurt. I let it sit for at least 15 minutes (or overnight in the fridge if prepping ahead).
While that marinates, I mix the naan dough (see steps below).
I heat 2 tablespoons of oil in a large skillet and cook the marinated chicken until it’s about 75% done. Then I remove it from the pan and set it aside.
In the same pan, I melt the butter and cook the tomato paste until it turns bright red to cut the acidity. Then I stir in the crushed tomatoes and minced onion.
I add 1-2 teaspoons of sugar to balance the tomatoes, followed by the heavy cream. I let the sauce simmer on low.
I return the chicken to the pan to finish cooking and absorb the creamy sauce. I adjust the seasoning to taste before serving.

For the Garlic Naan

I mix the self-rising flour, salt, and 1 1/2 cups of yogurt until a dough forms. I add the extra yogurt if it’s too dry.
On a floured surface, I divide the dough into 8 balls and roll each one flat—thin but not see-through.
I heat butter in a pan and cook each naan for about 3 minutes per side.
After cooking, I brush the naan with the garlic butter sauce.

For the Garlic Butter Sauce

I melt the butter and stir in garlic powder (or fresh garlic) and a pinch of salt.
I brush it over the naan after cooking and sometimes sprinkle fresh parsley for color.

Servings and Timing

This recipe serves 4 people and takes just 30 minutes from start to finish. It’s perfect for a weeknight dinner or quick lunch prep.

Variations

I sometimes swap heavy cream with Greek yogurt or coconut milk for a lighter version.
If I’m out of crushed tomatoes, tomato puree works well in a pinch.
For a vegetarian twist, I’ve used paneer or tofu in place of chicken.
I occasionally skip the naan and serve this with basmati rice or even quinoa for a high-protein meal.
I can make the naan with whole wheat flour for extra fiber and a nuttier flavor.

Storage/Reheating

I store leftover butter chicken in an airtight container in the fridge for up to 4 days. The naan keeps well wrapped in foil or plastic wrap at room temperature for 2 days or in the fridge for up to 5 days.
To reheat, I use the microwave for the butter chicken (about 2-3 minutes per serving), and I warm naan in a pan or wrap it in foil and place it in the oven at 300°F for about 5-7 minutes.

FAQs

How spicy is this butter chicken?

It depends on how much cayenne or chili powder I use. I usually start with a small amount and adjust to my taste. It’s easy to tone it down or crank up the heat!

Can I make this ahead of time?

Yes, I often marinate the chicken the night before and even prep the sauce earlier in the day. It reheats beautifully and tastes even better the next day.

What if I don’t have self-rising flour for the naan?

I make my own by combining all-purpose flour with baking powder and a pinch of salt—1 cup of all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt equals 1 cup of self-rising flour.

Can I freeze the butter chicken?

Absolutely. I let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.

Is the naan dough freezer-friendly?

Yes! I freeze the dough balls before cooking. When I’m ready to use them, I thaw overnight in the fridge and roll out and cook as normal.

Conclusion

This butter chicken with garlic naan is one of those meals I keep coming back to—easy, satisfying, and packed with flavor. It’s the perfect mix of comfort and convenience. Whether I’m making it for family dinner or meal prepping for the week, it always delivers big flavor with minimal effort.