30-Minute Butter Chicken with Naan Dippers

Butter chicken, or murgh makhani, is often linked to Delhi kitchens where tandoori chicken met a silky tomato-butter gravy. This quick version sears yogurt-marinated thighs in butter for a creamy sauce made for dunking naan dippers.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 560 cal
• 39g protein
• 34g carbs
• 30g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs cut into bite-size pieces
• 1/2 cup plain full-fat yogurt
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp kashmiri chili powder or mild paprika
• 1.25 tsp salt
• 3 tbsp unsalted butter
• 1 medium yellow onion finely diced
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1.5 cups tomato puree or passata
• 3/4 cup heavy cream
• 1 tsp honey
• 1/4 cup fresh cilantro chopped
• 4 pieces store-bought naan
• 4 lemon wedges

Instructions

1. 1In a bowl toss chicken pieces with yogurt, half the garam masala, cumin, turmeric, chili powder, and half the salt; let sit 5 minutes while you prep aromatics.
2. 2Melt half the butter in a large skillet over medium-high heat. Add the marinated chicken in a single layer and sear 3–4 minutes per side until lightly charred and mostly cooked; transfer to a plate.
3. 3In the same skillet melt remaining butter. Add onion and cook 3–4 minutes until soft and golden at the edges.
4. 4Stir in garlic and ginger and cook 45 seconds until fragrant.
5. 5Pour in tomato puree, remaining garam masala, and remaining salt. Simmer 4–5 minutes, stirring often, until the sauce thickens and darkens slightly.
6. 6Reduce heat to medium-low. Stir in cream and honey until smooth and silky.
7. 7Return the chicken and any juices to the pan. Simmer gently 5–6 minutes until chicken is cooked through and sauce clings to the pieces.
8. 8Taste and adjust salt or chili if desired.
9. 9Warm the naan in a dry skillet or toaster oven until soft and lightly toasted.
10. 10Cut naan into strips for dipping. Sprinkle cilantro over the butter chicken and serve immediately with lemon wedges and naan dippers.