Butter chicken is one of the most popular Indian curries in the world, and today, we’re making a crispy, flavorful version with homemade garlic naan for dipping. This recipe delivers rich, creamy flavors with a crispy twist, making it perfect for an indulgent meal at home.
Why You’ll Love This Recipe
- Crispy and Creamy – The chicken is charred and crispy while the sauce remains silky and rich.
- Homemade Garlic Naan – The perfect companion to soak up every bit of the flavorful sauce.
- Restaurant-Quality at Home – Tastes just like your favorite takeout but made from scratch.
- Customizable Heat Level – Adjust the spice to your preference for a mild or fiery experience.
- Meal Prep Friendly – Make ahead and store for an easy, delicious meal anytime.
Tools Needed
To make this recipe, you’ll need some essential kitchen tools. Visit Our Shop for high-quality kitchen tools to make cooking easier!
- Mixing Bowls – For marinating the chicken and preparing the naan dough.
- Rolling Pin – Essential for rolling out soft and fluffy naan.
- Blender – Helps create a smooth, restaurant-style butter chicken sauce.
- Cast Iron Pan – Ideal for cooking naan and achieving the perfect char on the chicken.
- Fine Mesh Strainer – For straining the sauce to achieve a velvety texture.
Ingredients
Chicken Marinade
- 2 chicken breasts (or thighs, if preferred)
- 1 tbsp lemon juice
- 1 tsp Kashmiri chili powder
- 1 tsp salt
- 1/2 cup Greek yogurt
- 1 tbsp neutral oil (avocado or vegetable oil)
- 1 tsp ground fenugreek
- 1/2 tsp turmeric
- 1 tbsp garam masala
- 1 tbsp ginger-garlic paste
Garlic Naan
- 1/2 cup lukewarm water
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 egg
- 1 tbsp avocado oil (or other neutral oil)
- 2 tbsp yogurt
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp unsalted butter
- 2 cloves garlic, sliced
- 2 tbsp chopped cilantro (or parsley if preferred)
Butter Chicken Sauce
- 2 cups sugar bomb tomatoes (or other sweet tomatoes)
- 1 stick cinnamon
- 1 dried chili (with a slit cut)
- 3 cardamom pods
- 2 cloves
- 3 tbsp unsalted butter
- 1 tbsp ginger-garlic paste
- 1 tsp salt (adjust to taste)
- 1 tsp Kashmiri chili powder
- 1 tsp sugar
- 1/4 cup cashews
- 1 tsp garam masala
- 1 tsp ground fenugreek
- 1/4 cup heavy cream
Directions
Step 1: Marinate the Chicken
- Slice the chicken into large cubes.
- Mix with lemon juice, chili powder, and salt. Let it sit for 20 minutes.
- Add Greek yogurt, oil, ground fenugreek, turmeric, garam masala, and ginger-garlic paste. Mix well.
- Marinate for at least 2 hours (overnight for best results).
Step 2: Prepare the Garlic Naan
- Mix lukewarm water, yeast, and sugar. Let sit for 10 minutes.
- Add egg, oil, and yogurt. Mix well.
- Combine flour and salt, then create a well in the center.
- Pour wet ingredients into the well and mix until a dough forms.
- Knead for 5 minutes until smooth. Let rise for 40 minutes to 1 hour.
- Divide into 8 portions, roll out to 1/4-inch thick.
- Melt butter in a pan, add garlic slices, and cook for 3 minutes. Set aside.
- Heat a lightly oiled pan over high heat. Cook naan for 30 seconds per side until bubbly and golden.
- Brush with garlic butter and sprinkle with cilantro.
Step 3: Cook the Chicken
- Spread marinated chicken on a foil-lined baking sheet.
- Broil on high for 5 minutes, until slightly charred.
Step 4: Make the Butter Chicken Sauce
- Blend tomatoes into a purée.
- Heat a pan over low-medium heat, toast cinnamon, chili, cardamom, and cloves for 5 minutes.
- Add butter and let spices infuse for 2 minutes, then remove them.
- Add ginger-garlic paste, cook until fragrant.
- Pour in tomato purée, increase heat to medium, and simmer.
- Add salt, chili powder, sugar, and cashews. Cook for 20-25 minutes until thickened.
- Blend the sauce until smooth and strain for extra creaminess.
- Stir in garam masala, fenugreek, butter, and cream.
Step 5: Assemble
- Add cooked chicken to the sauce, simmer on low for 2-3 minutes.
- Garnish with cream, fenugreek, and cilantro.
- Serve with garlic naan and enjoy!
Expert Tips for Perfect Crispy Butter Chicken
- Marinate Overnight – This allows the flavors to develop fully.
- Use High Heat for Charring – Broiling or grilling the chicken adds a smoky, tandoori-style taste.
- Strain the Sauce – For an extra smooth, restaurant-style butter chicken sauce.
- Don’t Skip Fenugreek – It gives the dish its signature flavor.
- Warm the Naan Before Serving – This enhances the texture and flavor.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 40 minutes
- Total Time: 55 minutes
Common Mistakes to Avoid
- Skipping Marination – The longer, the better for deep flavors.
- Using Low Heat for Chicken – High heat ensures proper char and texture.
- Not Straining the Sauce – Leaving unblended bits can affect the texture.
- Overcooking the Chicken – It should be tender, not dry.
Variations
- Spicier Version: Add extra chili powder or fresh green chilies.
- Dairy-Free Option: Swap yogurt for coconut milk and heavy cream for cashew cream.
- Low-Carb Alternative: Serve with cauliflower rice instead of naan.
- Vegetarian Twist: Use paneer or tofu instead of chicken.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze sauce separately for up to 3 months.
- Reheating: Warm on low heat, adding a splash of water or cream to restore texture.
FAQs
1. Can I make this ahead of time? Yes! Store in the fridge for up to 4 days or freeze the sauce for later use. 2. What can I use instead of Greek yogurt? Regular yogurt or coconut yogurt works as well. 3. Can I cook the chicken on the stovetop? Yes, sear it in a hot pan for a smoky flavor. 4. How do I make it less spicy? Reduce chili powder and omit the dried chili. 5. Can I use canned tomatoes? Fresh tomatoes provide the best flavor, but canned can be used in a pinch.
Conclusion
This crispy butter chicken is an irresistible combination of smoky, charred chicken and a luscious, creamy sauce. Pair it with homemade garlic naan for the ultimate Indian-inspired meal. Try it today and enjoy every bite!
