Indian Butter Chicken with Naan Recipe

I'm really not a burger and fries type of gal. Don't get me wrong, give me an amazing burger and I'll devour it faster than you can ask me if I'm hungry. However, I strive for variety in the foods I eat. (I will only make a casserole if I'm absolutely desperate.) I've been wanting to go out for Indian food for several weeks now, however it just hasn't happened. So, I decided to make some myself. I found a recipe on Manila Spoon and decided to give it a go. Although she suggests serving the Indian Butter Chicken with rice, I have always liked my Indian Butter Chicken with Naan. I should say that my 1.5-year-old son (little moocher) and my 11-year-old step-daughter also LOVED the chicken.

Indian Butter Chicken -


  • 2 - 14oz Cans Diced Tomatoes or 5 Roma Tomatoes
  • 2 TBSP - Vegetable Oil
  • 5 TBSP - Butter (I used salted butter.)
  • 4 to 6 - Skinless Bone-in Chicken Thighs (Approximately 2lbs or so.)
  • 3 Tsp - Cinnamon
  • 2 Tsp - Red Curry Powder
  • 2 Tsp - Ground Cumin
  • 2 Tsp - Paprika
  • Peeled & Chopped Ginger (Use 1/2 to a full thumb size piece. Chop Finely.)
  • 2 TBSP - Brown Sugar
  • 1.5 Tsp - Salt (Add more if you wish.)
  • 1/4 to 1/2 Cup - Heavy Cream
  • Lemon Juice (To taste.)


  1. Puree Tomatoes.
  2. Melt butter together with the oil in a large (LARGE) skillet over MEDIUM heat.
  3. Add spices. (It's easier if you prep this ahead of time into a single bowl.) Let sizzle in melted butter and oil for 30-60 seconds.
  4. Add brown sugar & salt. Combine thoroughly.
  5. Immediately after combining the brown sugar and salt, add your chicken thighs.
  6. Thoroughly coat chicken thighs in the spices.
  7. Add pureed tomatoes. Mixture will look thicker than expected.
  8. Bring skillet to a boil.
  9. Once boiling immediately reduce heat to LOW.
  10. Simmer, while covered, for about an hour. Stir occasionally. (I also flipped my chicken over each time I stirred.) Chicken is done when tender, and the sauce has watered down about 50%.
  11. Starting with 1/4 of heavy cream, add to sauce until you reach your desired taste/color.
  12. Add lemon juice to taste. (I used about a teaspoon or 2.)

Naan Bread (Makes 6 Pieces) -


  • 1 Tsp - Active Dry Yeast
  • 2 Tsp - Sugar
  • 3/4 Cup - Warm Water (100F Degrees)
  • 2 Cups - All Purpose Flour
  • 1 Tsp - Sea Salt (The finer the salt granules the better.)
  • 1/8 Tsp - Baking Powder
  • 3 TBSP - Sour Cream
  • 2 TBSP - Olive Oil
  • Melted Butter


  1. In a large bowl (or glass) heat water to 100 degrees. (I used a microwave for this.)
  2. Add yeast and sugar, dissolve completely, and let sit until water has a become frothy. This takes 10-20 minutes.
  3. While waiting for the yeast to froth, SIFT together flour, sea salt, and the baking powder in a large bowl.
  4. Once yeast has become frothy, stir in sour cream and olive oil until combined.
  5. Pour yeast mixture into your flour mixture.
  6. Gently combine with a fork.
  7. Once dough has almost come together, use your hands to mix the rest of the way. (Dough WILL be soft, sticky, and very pliable.)
  8. When the dough has formed, STOP mixing/kneading. Cover bowl with a damp towel in a warm, draft-free place for 2-4 hours. Dough should double in size.
  9. Separate dough into size equal size pieces.
  10. Make sure to have water and extra flour on hand.
  11. Use your hands (or a rolling pin) to shape the dough into 8 inch long, .25 inch thick pieces. Dough should be close to 4 inches at the top, and taper down in width nearing the bottom. (It doesn't have to be perfect.)
  12. Warm a LARGE skillet/cast iron pan over HIGH heat. While you're waiting melt your butter in the microwave. 2-3 TBSP should be just enough.
  13. Lightly wet your fingers before picking up your Naan dough.
  14. Place the Naan dough in your skillet. Cover for 1 minute.
  15. Flip dough and cover for another minute.
  16. Immediately remove onto a towel lined plate, and brush melted butter onto the cooked Naan.
  17. Best if served warm, but I made mine 3 hours ahead of time (by accident) and it was still perfect.

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