Butter Chicken with Homemade Naan Bread (Family Favorite Recipe!)

If there’s one recipe that’s officially taken over dinner nights at our house, it’s this cozy, flavor-packed Butter Chicken paired with homemade Naan Bread — both inspired by Lauren from the brilliant blog, A Bright Moment!

Although the official recipe is Coconut Chicken Tikka Masala, we lovingly call it Butter Chicken. It’s creamy, comforting, and cozy, and we can’t get enough of it — and clearly, neither can anyone who comes near our house while it’s cooking.

True story: One evening after dinner, our UPS driver rang the doorbell and joked, “Did you save me any dinner? Your house smells divine!“

That’s when you know a meal is something special — the kind you start craving again the next day.

This simple Butter Chicken recipe is rich, creamy, and filled with comforting spices—but it’s not complicated or heavy. It’s made with easy ingredients like coconut milk, tomato paste, and warming garam masala, perfect for a weeknight dinner or a family gathering.

Why We Love This Butter Chicken Recipe

There are plenty of reasons why this dish has become a weekly staple:

• Simple ingredients: Everything is easy to find at any grocery store.
• Quick to prepare: Even with a short marinating time, you can have dinner on the table in under an hour.
• Big flavor, minimal effort: Thanks to a handful of bold spices and creamy coconut milk.
• Family-friendly: Mild heat, rich flavors — even picky eaters love it.
• Perfect for leftovers: The flavor deepens even more the next day.

The Recipe: Butter Chicken (A Bright Moment’s Inspired Version)

(Full credit to A Bright Moment for this incredible recipe that has made our family fall in love with Chicken Tikki Marsala (aka. Butter Chicken)!)

Ingredients:

• 2 lbs. chicken (skinless, boneless), cubed into bite-sized pieces
• ½ cup plain Greek yogurt
• 1 (6 oz) can tomato paste
• 3 tablespoons garam masala
• 1 tablespoon ground turmeric
• 1 teaspoon fine sea salt
• 1 teaspoon crushed red pepper flakes
• Zest of 1 lemon
• 1 (15 oz) can full-fat coconut milk
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1-inch fresh ginger, peeled and grated
• 1 tablespoon butter
• ⅓ cup fresh cilantro, chopped (plus extra for garnish if desired)
• Cooked basmati rice for serving
• Naan bread for serving (see below for a homemade recipe) 

Instructions:

Marinate the Chicken: Combine the cubed chicken, Greek yogurt, tomato paste, garam masala, turmeric, salt, red pepper flakes, and lemon zest in a large bowl. Mix thoroughly so every piece is well-coated.

Cover and set aside to marinate for 15-20 minutes (or refrigerate overnight for deeper flavor).

Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and everything smells fragrant.

Cook the Chicken: Add the marinated chicken and the whole can of coconut milk into the skillet. Stir well to combine.

Simmer: Cover and let simmer for 15-20 minutes over medium-low heat, stirring occasionally, until the chicken is fully cooked through and tender.

Finish and Serve: Stir in the fresh cilantro, and serve hot over top of cooked basmati rice alongside warm naan bread. Enjoy!

Related Read: THE BEST CHOCOLATE CAKE: A SWEET WELCOME HOME

Homemade Naan Bread Recipe

No Butter Chicken night would be complete without warm, buttery naan bread!

This homemade naan recipe also from A Bright Moment is surprisingly easy and completely transforms the meal.

Ingredients:

• 1 teaspoon instant yeast
• ½ cup warm water
• 1 tablespoon honey
• 2 tablespoons milk
• 1 beaten egg
• ½ teaspoon salt
• 2 cups all-purpose flour (or bread flour)
• 2 tablespoons olive oil (or melted butter)
• Melted butter, for brushing
• Chopped parsley for serving

Instructions:

Activate the Yeast: Mix the warm water, yeast, and honey in a large bowl. Let it sit for about 10 minutes until foamy.

Mix the Dough: Whisk in the beaten egg, milk, salt, and olive oil.

Form the Dough: Add the flour and stir until a shaggy dough forms. Transfer to a clean surface and knead for 1-2 minutes until smooth and elastic. Add extra flour if it feels too sticky.

Let it Rise: Return the dough to the bowl, cover, and set aside in a warm spot for 1-2 hours, until doubled in size.

Shape the Naan: Divide the risen dough into 6 equal pieces. Roll each into a ball, cover, and let it rest for another 15-20 minutes.

Cook the Naan: Heat a lightly oiled cast iron skillet over medium-high heat. Roll out each dough ball thinly (about ⅛” thick). Cook each naan for about 1 minute per side or until golden and bubbly.

Finish: Brush warm naan with melted butter and sprinkle with chopped parsley before serving.

Tips for Success

• Marinate overnight if you have time — it adds even deeper flavor to the chicken.
• Use full-fat coconut milk for the richest, creamiest sauce.
• Don’t rush the naan rising time — fluffy naan is worth the wait!
• Toast naan quickly at high heat to get those beautiful golden bubbles.
• Fresh cilantro and a squeeze of lemon right before serving take everything to the next level.

Why This Meal Is on Repeat in Our House

There’s something magic about the combination of buttery, spice-kissed chicken with soft, fluffy naan bread.

It’s comforting without being heavy, packed with flavor but simple to make, and feels like a restaurant-quality meal made right at home.

Plus, meals like these have a way of creating little moments of happiness: everyone gathers around the table, savoring every bite, asking for seconds—and even our delivery drivers comment on how good it smells coming from the kitchen!

Thank you again to A Bright Moment for sharing a recipe that’s made a beautiful mark on our family traditions. You can find her original recipe and more delicious inspiration here.

If you’re looking for your next family dinner recipe or an easy way to bring the cozy flavors of homemade Indian food to your table, this Butter Chicken and Naan Bread is it. Let me know in the comments below if you try it!

Easy Butter Chicken and Homemade Naan

Try this cozy, flavor-packed Butter Chicken paired with homemade Naan Bread

5 from 1 vote

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Ingredients

  

Ingredients for Butter Chicken:

• 2 lbs. chicken skinless, boneless, cubed into bite-sized pieces
• ½ cup plain Greek yogurt
• 1 6 oz can tomato paste
• 3 tablespoons garam masala
• 1 tablespoon ground turmeric
• 1 teaspoon fine sea salt
• 1 teaspoon crushed red pepper flakes
• Zest of 1 lemon
• 1 15 oz can full-fat coconut milk
• 1 yellow onion finely chopped
• 4 garlic cloves minced
• 1- inch fresh ginger peeled and grated
• 1 tablespoon butter
• ⅓ cup fresh cilantro chopped (plus extra for garnish if desired)
• Cooked basmati rice for serving
• Naan bread for serving

Ingredients for Naan:

• 1 teaspoon instant yeast
• ½ cup warm water
• 1 tablespoon honey
• 2 tablespoons milk
• 1 beaten egg
• ½ teaspoon salt
• 2 cups all-purpose flour or bread flour
• 2 tablespoons olive oil or melted butter
• Melted butter for brushing
• Chopped parsley for serving

Instructions

 

Instructions For Butter Chicken

Marinate the Chicken:

• In a large bowl, combine the cubed chicken, Greek yogurt, tomato paste, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Mix thoroughly so every piece is well-coated.
• Cover and set aside to marinate for 15-20 minutes (or refrigerate overnight for deeper flavor).

Sauté Aromatics:

• In a large skillet, melt the butter over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and everything smells fragrant.

Cook the Chicken:

• Add the marinated chicken along with the full can of coconut milk into the skillet. Stir well to combine.

Simmer:

• Cover and let simmer for 15-20 minutes over medium-low heat, stirring occasionally, until the chicken is fully cooked through and tender.

Finish and Serve:

• Stir in the fresh cilantro, and serve hot over cooked basmati rice alongside warm naan bread. Enjoy!

Instructions For Naan

Activate the Yeast:

• In a large bowl, mix the warm water, yeast, and honey. Let it sit for about 10 minutes until foamy.

Mix the Dough:

• Whisk in the beaten egg, milk, salt, and olive oil.

Form the Dough:

• Add the flour and stir until a shaggy dough forms. Transfer to a clean surface and knead for 1-2 minutes until smooth and elastic. Add extra flour if it feels too sticky.

Let it Rise:

• Return the dough to the bowl, cover, and set aside in a warm spot for 1-2 hours, until doubled in size.

Shape the Naan:

• Divide the risen dough into 6 equal pieces. Roll each into a ball, cover, and let rest for another 15-20 minutes.

Cook the Naan:

• Heat a lightly oiled cast iron skillet over medium-high heat. Roll out each dough ball thinly (about ⅛” thick). Cook each naan for about 1 minute per side, or until golden and bubbly.

Finish:

• Brush warm naan with melted butter and sprinkle with chopped parsley before serving.

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