If I had to pick one dish that makes me feel like I’m eating comfort wrapped in spices, it’s butter chicken with warm naan. This recipe is one of those chicken recipes that’s equal parts indulgent and cozy. The creamy tomato sauce clings to every bite of tender chicken, and the naan becomes your edible spoon, scooping up every last bit. I remember the first time I made a chicken butter recipe at home—I thought I had to spend all day babysitting a pot. Turns out, with the right spices and a little patience, it’s easier than you’d expect. It’s become one of my go-to recipes with chicken when I want something hearty but not overly complicated. The best part? It doubles as one of those recipes with naan bread that makes dinner feel a little more fun. I mean, who doesn’t like tearing into fresh naan and dragging it through sauce? Whether you call it a recipe with chicken or one of those rich recipes with butter, the result is the same: a meal that feels like a warm hug.

1) Key Takeaways
2) Easy Butter Chicken with Naan Recipe
3) Ingredients for Butter Chicken with Naan
4) How to Make Butter Chicken with Naan
5) Tips for Making Butter Chicken with Naan
6) Making Butter Chicken with Naan Ahead of Time
7) Storing Leftover Butter Chicken with Naan
8) Try these Main Course next!
9) Butter Chicken with Naan
10) Nutrition

1) Key Takeaways

This butter chicken with naan is creamy, rich, and full of flavor.
You can marinate the chicken ahead of time for deeper flavor.
The naan doubles as your spoon, making every bite more fun.
It’s one of the best chicken recipes when you want something comforting but simple.

2) Easy Butter Chicken with Naan Recipe

Butter chicken with naan feels like a hug in food form. The sauce is silky, the chicken is tender, and the bread makes the whole thing playful. I love how this dish checks all the boxes: hearty, flavorful, and still weeknight-friendly. This recipe is part of my favorite chicken recipes list for a reason. The creamy tomato sauce has a balance of spice and richness that feels just right. It’s one of those recipes with chicken that doesn’t demand perfection, just a little patience and the joy of cooking.

The best part for me is tearing into naan and scooping up the sauce. It makes dinner interactive in the best way. I don’t know about you, but dipping bread into curry feels like breaking the rules in the most delicious way. If you’ve ever wanted a chicken butter recipe that doesn’t feel intimidating, this is it. I promise, once you try it, you’ll want to keep it on repeat in your kitchen rotation.

3) Ingredients for Butter Chicken with Naan

Boneless Chicken Thighs: Juicy and tender, they soak up the marinade beautifully. I like thighs better than breasts here because they stay moist when simmered in sauce.

Yogurt: It helps to soften the chicken while giving the marinade a tang. It’s one of those little secrets that makes recipes with chicken stand out.

Lemon Juice: Bright, sharp, and exactly what you need to wake up the flavors. It cuts through the richness of the butter and cream.

Spices: Garam masala, cumin, coriander, and turmeric. These spices don’t just season the chicken, they transform it. Toasting them lightly first makes a big difference in depth.

Butter: This is butter chicken after all. It adds a round, velvety richness that ties everything together.

Onion, Garlic, and Ginger: This trio is the backbone of so many Indian-inspired dishes. Chop, mince, and grate—then let them sizzle until fragrant.

Tomato Puree: Smooth, rich, and a perfect base for building the sauce. It’s what gives that familiar tangy bite.

Cream: A splash of heavy cream makes the sauce luscious. It’s the ingredient that takes a recipe with chicken from everyday to restaurant-style.

Cilantro: Fresh, bright, and the finishing touch that lifts the dish at the end.

Naan: Warm, chewy, and ready to scoop up the sauce. This is where recipes with naan bread become more than just a meal—they become an experience.

4) How to Make Butter Chicken with Naan

Step 1. Mix yogurt, lemon juice, and spices together. Add chicken chunks and coat them well. Let them sit for at least an hour. This step makes the meat flavorful all the way through.

Step 2. Heat butter in a large pan. Add onion and stir until it turns golden. Then toss in garlic and ginger and let them cook until they smell amazing.

Step 3. Add marinated chicken to the pan. Brown the pieces on all sides. Don’t rush this step—color means flavor.

Step 4. Pour in tomato puree. Let it simmer slowly until the chicken is tender and the sauce begins to thicken. Stir now and then so nothing sticks.

Step 5. Add cream and stir gently. Keep the heat low and let the sauce turn silky. Taste and adjust with salt and pepper.

Step 6. Serve with fresh naan. Garnish with chopped cilantro. Tear, dip, and enjoy—it’s the simplest joy.

5) Tips for Making Butter Chicken with Naan

Let’s talk tips. First, marinate the chicken as long as you can. An hour works, but overnight turns the flavors bold and deep. If you’ve got time, let it sit in the fridge while you go about your day.

Next, don’t skimp on the butter. It’s tempting to cut it back, but the richness is what makes this recipe special. Think of it as a treat, not an everyday habit. When it comes to recipes with butter, a little indulgence goes a long way.

Finally, naan matters. If you can’t make it from scratch, buy good quality naan. Warm it up before serving. You’ll thank yourself later when you’re scooping sauce with soft bread instead of something dry and flat.

6) Making Butter Chicken with Naan Ahead of Time

I’ve found that this recipe only gets better when made ahead. The spices sink deeper into the sauce, and the flavors feel more balanced the next day. If you’re cooking for guests, this is a gift—it saves time and still tastes fantastic.

When reheating, use a gentle flame or low heat. Cream sauces can split if rushed. Stir often and maybe add a splash of water or cream if it feels too thick. I’ve done this a dozen times, and it works like a charm.

As for the naan, keep it wrapped in foil. You can reheat it in the oven so it feels fresh again. It’s simple, but it makes the whole meal feel just-made.

7) Storing Leftover Butter Chicken with Naan

Store leftovers in a sealed container in the fridge. They’ll last three to four days, and the sauce often tastes richer with time. I love pulling it out for lunch and knowing all I need is naan to make it a full meal.

If you freeze it, do it without the cream. Add cream later when reheating for the best texture. It’s a little trick I learned after the first time my sauce turned grainy.

Naan freezes too. Wrap it tight, and when you’re ready, reheat in a hot oven. It comes back to life in minutes, and you’ll never know it wasn’t fresh.

8) Try these Main Course next!

9) Butter Chicken with Naan