butter chicken curry and naan;
Originally posted June 19, 2016. Updated March 22, 2024 for content and clarity.
This butter chicken curry and naan is the perfect weeknight meal. Buttery and rich in flavor and texture, you’ll keep going back for more with each bite of naan! Plus making a quick naan bread is so easy, and helps round out the meal. The naan is dense, made from greek yogurt and flour, and fries up quickly in a pan.
“Wonderfully flavorful” seems to be the phrase of the week! I shared one of my all-time favorite mouth-watering wings recipe earlier this week: miso glazed chicken wings And then I made this butter chicken curry and naan and this is definitely getting added to the regular rotation as well.
Don’t let the number of ingredients intimidate you–the recipe is straightforward and delicious.
secret to success
This recipe came highly recommended by a coworker. And they are an avid lover of Indian food so I had high standards, and this recipe delivered. We often go out for lunch at work and my coworker hits it out of the park with good restaurants and food, so I trust his choices. And there is pretty much nothing better than dipping warm, chewy, and crusty naan into this flavor-packed butter chicken.
This recipe has a large number of ingredients, but don’t let it intimidate you. It’s actually pretty straightforward, and trust me, it’ll have your mouth watering before you’re done.
I recommend chicken thighs–the dark meat really makes the chicken buttery soft.
secret to success
Start with the chicken. I recommend chicken thighs. The dark meat really makes the chicken buttery soft. It’s my personal preference, but I’ve also used chicken breasts in the exact same recipe and it will come out just as delicious. I tend to keep more chicken breasts on hand than thighs anyway, so when it comes to making a quick weeknight meal, I’ll use whatever I have.
I like to serve it over rice. Make your own on the stovetop or rice cooker, but when I’m looking for quick and easy, I turn to those microwave rice packets. You really can’t get quicker than 90 seconds in a microwave, and it frees up time to focus on the main course of this butter chicken curry and naan.
Wait to start the naan until the butter chicken curry is happily simmering away.
secret to success
I typically wait to start the naan until the butter chicken curry is happily simmering away. That way you can focus on each component and not get overwhelmed with multi-tasking. Focus first on the butter chicken, and you’ll have plenty of time to mix together the naan ingredients and form each flatbread.
And I have to say, I actually like this naan better than the storebought. It’s so easy to make, dense, soft, with a perfect little crust on the outside. This homemade naan recipe is definitely a keeper, and could be a great side dish to so many other dishes! Try it with lamb kebabs, or homemade gyros, or marinated kabobs!
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other easy weeknight recipes? Look no further!
- One of my favorite weeknight meals is philly cheesesteak stuffed peppers. Tender peppers stuffed chock full of shaved beef and onions, and of course, topped with gooey melty cheese. The peppers are front and center in this one, so it’s even healthful!
- Make the best burger rub ahead of time and use it on any burger or even chicken for a flavor bomb in your mouth. It’s sure to wake up any taste buds after a long day of work or school!
- Another favorite is to take all your favorite chinese takeout flavors and make your own eggroll in a bowl! It comes together in 15 minutes or less with the help of some pre-chopped veggies. Or make your own slow cooker lo mein–all your favorite takeout yumminess, but with extra veggies and flavor!
butter chicken curry and naan;
Ingredients
chicken marinade;
- 2 tsp paprika
- 4 Tbsp plain yogurt
- 1 tsp salt
- 1 Tbsp curry powder
- 1½ lb chicken thighs (recommend thighs, but chicken breasts can be substituted)
butter chicken curry;
- 2 Tbsp butter
- 1 14.5 oz can diced tomatoes
- 1 bay leaf
- 1 tsp minced ginger
- ⅓ cup heavy cream
- 1 clove garlic minced
- 1 Tbsp sugar
- 1½ Tbsp curry powder
- 1 tsp salt
naan bread;
- ⅓ cup plain greek yogurt
- 1 tsp baking powder
- pinch of salt
- 1 Tbsp olive oil
- 1 cup flour, divided
Instructions
Chicken Marinade
- Cut the skin and fat off the chicken thighs and discard. Cut into bite sized pieces, and add to a ziplock bag.
- Add in the yogurt and spices and mash around to thoroughly coat. Refrigerate at least 1 hour.
Curry
- Melt butter in a frying pan. Add the minced garlic and ginger and cook until fragrant. Add in 1½ Tbsp. curry powder and stir.
- Add in the liquid and tomatoes. Continue cooking on high until boiling, then add the bay leaf and simmer for 5 minutes on low.
- Add in the marinated chicken and cook for 10 minutes or until chicken is cooked through.
- Add heavy cream, sugar, and salt. Add more sugar and salt to taste. Serve over rice, as desired.
Naan
- In a bowl, combine yogurt, baking powder, olive oil and salt.
- Add in ½ cups flour and mix together. Add more flour and knead until no longer sticky. You may need more or less.
- Place the dough on a floured surface and divide in two. Flatten into an oblong shape.
- Heat a small amount of oil in a frying pan and heat until the outside is lightly browned and serve warm.
