The Ultimate Butter Chicken Recipe (with Homemade Naan!)

Okay, let’s talk butter chicken. It’s rich, creamy, spicy (but not too spicy), and deeply comforting. This version is the one I make when I want full-flavour satisfaction with zero shortcuts—juicy marinated chicken, a velvety tomato-spice gravy, and soft, pillowy naan to mop it all up. Basically, it’s the full cozy package.

Whether you’re trying your hand at Indian cooking for the first time or just looking to level up your butter chicken game, I’ve got you. 

Want to watch this recipe in action? Check the bottom of the blog post for a YouTube link! 

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The Chicken Marinade

First things first: the marinade is where the magic starts. We’re using chicken thighs here because they stay juicy and tender even after cooking. The yogurt tenderizes the meat, while a spice blend of garam masala, turmeric, cardamom, paprika, and chili flakes (ideally Kashmiri) infuses every bite with flavor.

Pro tip: Let the chicken marinate for at least a few hours, or even overnight. The longer it sits, the deeper the flavor. Ideally 12-24 hours. 

Ingredients:

• 1kg chicken thighs, cut into ~1" cubes

• ¾ cup Greek or Middle Eastern yogurt

• ½ lemon, juiced

• 2 tbsp garam masala

• 1.5 tbsp curry powder

• 1 tsp cardamom

• 1.5 tsp cumin

• ¼ tsp cinnamon

• 1 tsp coriander

• 1 tbsp paprika

• 1 tbsp turmeric

• 3–4 cloves garlic, grated

• 1" piece of ginger, grated

• 1 tbsp chili flakes (or Kashmiri chili powder if you’ve got it)

• 1.5 tbsp salt

• 1 tbsp black pepper

• 1 tsp MSG (optional, but recommended)

Method:
Mix everything in a large bowl, toss the chicken in, and coat well. Cover and marinate in the fridge.

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Cooking the Chicken

Heat a large pan over medium-high heat. Pan-fry the marinated chicken in batches until nicely browned. Don’t overcrowd the pan—you want that sear. Once all the chicken is done, remove it from the pan and set aside (don’t wipe out the pan!).

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Butter Chicken Gravy

This gravy is rich, velvety, and layered with spice. You’ll build it right in the same pan you cooked the chicken in—because all those crispy bits stuck to the bottom are deeeep flavor. 

Ingredients:

• 1 large onion, sliced

• 1 tbsp garam masala

• 1 tbsp curry powder

• 2 tbsp paprika

• 1 tsp cumin

• ½ tsp coriander

• ½ tsp cardamom

• ¼ tsp cinnamon

• 1 tbsp salt

• 1 tsp black pepper

• 1 tsp chili flakes

• 3–4 cloves garlic, grated

• 1" piece of ginger, grated

• 1 x 28oz can diced tomatoes (or 28oz chopped fresh tomatoes)

• 6 tbsp cold butter

• 100–150 ml heavy cream (35%)

Method:

1. In the same pan, sauté the onions until soft and golden.

2. Add the garlic and ginger, cooking briefly until fragrant.

3. Stir in all the spices and toast them for a minute or two to get rid of the raw flavor.

4. Add the tomatoes and cook down for 5–10 minutes.

5. Blend the sauce until smooth (immersion blender right in the pan, or transfer to a blender).

6. Simmer the blended sauce for 10 minutes, then stir in cold butter until melted.

7. Add the cream, return the chicken to the pan, and simmer gently until everything is tender and saucy.

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Homemade Naan

No butter chicken is complete without soft, chewy naan to scoop up all that delicious sauce. This dough is simple, rises quickly, and cooks right on the stovetop.

Ingredients:

• 2 cups all-purpose flour

• 1 tbsp sugar

• 1 tsp instant dry yeast

• 1 tsp salt

• 3 tbsp plain yogurt (Greek or Middle Eastern style)

• 2 tbsp extra virgin olive oil

• ¾ cup warm water (about 100°F)

• Melted butter and chopped parsley for brushing

Method:

1. Mix flour, sugar, yeast, and salt in a bowl.

2. Add yogurt, oil, and warm water. Stir until it comes together, then knead until smooth (about 5–6 minutes).

3. Cover and let rise for 1.5 hours or until doubled.

4. Divide into 6 pieces, roll each into a ball, and flatten into ovals.

5. Heat a pan (cast iron is best) until very hot. Cook each naan in a dry pan (no oil needed!)  until puffed and golden, flipping once.

6. Brush with melted butter and sprinkle with parsley.

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Bringing It All Together

Serve the butter chicken hot with fresh naan on the side. Bonus points if you add a scoop of basmati rice or a dollop of yogurt to cool things down.

Honestly, this dish is worth every single step. It’s a cozy, flavor-packed plate of joy—and once you make it, you might never go back to takeout.