A Little Backstory on Butter Chicken
Butter chicken, or murgh makhani, originated in the 1950s in Delhi, India, when a clever chef decided to repurpose leftover tandoori chicken by simmering it in a rich tomato-cream sauce. It quickly became a global sensation, and for good reason. The sauce is a symphony of warm spices like garam masala, cumin, and turmeric, balanced by the sweetness of tomatoes and the silkiness of cream. Paired with naan—a soft, leavened flatbread traditionally baked in a tandoor oven—it’s the kind of meal that makes you slow down, dip, and savor every bite. And the best part? It’s surprisingly easy to pull off on a weeknight, even if you’ve never cooked Indian food before.
The Recipe: Weeknight Butter Chicken with Stovetop Naan
This isn’t a fussy, all-day affair. Our version of butter chicken uses simple, pantry-friendly ingredients and comes together in about 45 minutes. The naan is made on the stovetop, so you don’t need a tandoor or even an oven. The dough is forgiving and can be prepped ahead, and the sauce develops deep flavor in a single skillet. This is the kind of dinner that makes you feel like you’ve accomplished something wonderful—without breaking a sweat.
Ingredient List
For the butter chicken, you will need one pound of boneless skinless chicken thighs, cut into bite-sized pieces. You will need two tablespoons of butter, one finely chopped onion, three cloves of minced garlic, and one tablespoon of freshly grated ginger. For the spice base, gather one teaspoon of garam masala, one teaspoon of ground cumin, one teaspoon of ground turmeric, half a teaspoon of chili powder or paprika for mild heat, and half a teaspoon of salt. You will need one fifteen-ounce can of crushed tomatoes, half a cup of heavy cream, and a quarter cup of plain yogurt. For the naan, you will need two cups of all-purpose flour, one teaspoon of baking powder, half a teaspoon of salt, half a cup of plain yogurt, two tablespoons of melted butter, and about a third cup of warm water. You will also need extra butter for brushing the finished naan and a handful of fresh cilantro for garnish.
Cooking and Baking Instructions
Start with the naan dough because it needs a short rest. In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and melted butter, then slowly pour in the warm water, mixing with your hands until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about two minutes until smooth. Cover it with a damp towel and let it rest while you make the sauce.
In a large skillet or Dutch oven, melt the two tablespoons of butter over medium heat. Add the chopped onion and cook until soft and translucent, about five minutes. Stir in the garlic and ginger and cook for another minute until fragrant. Sprinkle in the garam masala, cumin, turmeric, chili powder, and salt, stirring constantly for thirty seconds so the spices bloom. Pour in the crushed tomatoes and bring the sauce to a gentle simmer. Let it cook for ten minutes, stirring occasionally, until it thickens slightly. Reduce the heat to low and stir in the heavy cream and yogurt. Taste and adjust salt or spice to your liking.
Add the chicken pieces to the sauce, stirring to coat them completely. Cover the skillet and let the chicken cook gently for about fifteen minutes, stirring once halfway through, until the chicken is tender and cooked through. While the chicken simmers, cook your naan.
Heat a cast-iron skillet or nonstick pan over medium-high heat. Divide the rested dough into four equal pieces. On a floured surface, roll each piece into an oval or round shape about a quarter-inch thick. Place one piece of dough in the hot dry skillet and cook for about one to two minutes, until bubbles appear on the surface and the bottom is golden brown with dark spots. Flip and cook the other side for another minute. Transfer to a plate and brush generously with melted butter. Repeat with the remaining dough.
When you’re ready to serve, spoon the butter chicken into bowls, top with fresh cilantro, and tear or slice the warm naan alongside. The sauce is meant for dipping, so don’t be shy. This meal is a celebration of how the global dinner table can bring ease and adventure together. It’s rich without being heavy, spiced without being overwhelming, and it comes together fast enough for a busy Tuesday. Whether you’re new to Indian cooking or a seasoned fan, this butter chicken and naan will earn a permanent spot in your weekly rotation. And that, dear Dinner Goals reader, is the kind of win we all deserve.