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Creamy One-Pot Butter Chicken Recipe with Easy Garlic Naan at Home

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A quick and comforting one-pot butter chicken recipe paired with homemade garlic naan, perfect for busy weeknights or casual entertaining.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • 1 tablespoon vegetable or canola oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • Salt to taste
  • A handful fresh cilantro, chopped
  • For the Garlic Naan:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon instant yeast
  • 2/3 cup warm water
  • 2 tablespoons plain yogurt
  • 2 tablespoons melted butter, plus extra for brushing
  • 2 cloves garlic, finely minced

Instructions

  1. Cut chicken thighs into bite-sized pieces (about 1-inch chunks). Pat dry with paper towels.
  2. Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5-7 minutes. Stir in minced garlic and cook another minute until fragrant.
  3. Sprinkle in garam masala, cumin, paprika, turmeric, chili powder, and salt. Stir constantly for about 30 seconds to toast the spices without burning.
  4. Add chicken pieces, tossing to coat with the spice mixture. Cook until chicken is browned on all sides, about 6-8 minutes.
  5. Pour in crushed tomatoes and stir well. Bring to a gentle simmer, cover, and cook for 15 minutes, stirring halfway through.
  6. Remove lid and stir in heavy cream and remaining 1 tablespoon butter. Simmer uncovered for 5 minutes until sauce is glossy and creamy. Adjust salt or chili as needed.
  7. In a bowl, combine flour, salt, sugar, and instant yeast. Add warm water and yogurt, stirring until a shaggy dough forms. Knead on a floured surface for 6-8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled.
  8. Punch down dough and divide into 6 portions. Roll out each into an oval about 1/4-inch thick.
  9. Heat a cast iron skillet over medium-high heat. Place one naan in the pan, cook 1-2 minutes until bubbles form, flip and cook another 1-2 minutes.
  10. Brush cooked naan immediately with melted garlic butter and keep warm.
  11. Serve butter chicken garnished with cilantro alongside warm garlic naan.

Notes

Use chicken thighs for juiciness. Toast spices gently to avoid burning. Simmer sauce gently to prevent cream separation. Let naan dough rest for best texture. Brush garlic butter on hot naan immediately. Loosen sauce with water or cream if too thick.

Nutrition

Keywords: butter chicken, one-pot recipe, garlic naan, Indian cuisine, easy dinner, creamy chicken, weeknight meal

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