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Butter Chicken and Cheesy Garlic Naan

This butter chicken and cheesy garlic naan recipe is the ultimate cozy meal! Featuring tender, spiced chicken in a creamy tomato-based curry and soft, garlicky naan filled with gooey mozzarella, it’s perfect for a weeknight dinner or a special occasion. Easy to customize for spice level and made with pantry-friendly ingredients, this combo will quickly become a favorite in your rotation.
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Ingredients

Chicken Marinade

  • 2 lb chicken breast or thigh cubed
  • 1 tbsp garlic grated or paste
  • 1 tbsp ginger grated or paste
  • 1 cup yogurt
  • 1 tbsp lemon juice
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tbsp garam masala

Curry Sauce

  • 2 tbsp butter or ghee
  • 1 onion diced
  • 1 cup passata/diced canned tomato/crushed canned tomatoes add more if you want it tomato-forward
  • 1/2 tbsp garlic grated or paste
  • 1/2 tbsp ginger grated or paste
  • 1/2 cup cashews optional
  • 1 cup heavy cream adjust to liking
  • 2 tsp ground coriander
  • 1 tbsp garam masala
  • 2 tsp cumin
  • 2 tsp sugar
  • 1/4 cup hot water optional, adjust for desired consistency

Cheesy Garlic Naan

  • 425 g bread or all purpose flour
  • 1 cup water
  • 1 tbsp sugar
  • 2 tsp instant yeast
  • 1 tsp salt
  • 120 g yogurt
  • 3 tbsp olive oil
  • 3 cups mozzarella cheese shredded

Garlic Butter

  • 1/4 cup melted butter
  • 1/2 tsp garlic powder
  • 2 tbsp parsley or cilantro finely chopped

Instructions

Marinate and Cook Chicken

  • In a large bowl, place your cubed chicken and coat thoroughly with yogurt, lemon juice, garlic paste, ginger paste, and all the spices for the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.
  • Heat a pan over medium-high heat and add a splash of oil and a little butter or ghee. Cook the marinated chicken until browned and the liquid has evaporated. Set aside.

Make the Curry

  • In a large pan, melt butter or ghee over medium heat. Add diced onion and sauté until translucent.
  • Add garlic paste, ginger paste, and spices (coriander, garam masala, cumin) and cook until fragrant.
  • Stir in the passata or diced tomatoes and heavy cream. Mix well.
  • Add cashews and simmer for 5 minutes. Transfer the mixture to a blender or food processor and blend until smooth. Add hot water to adjust consistency.
  • Strain the blended sauce back into the pot to ensure a silky texture. Simmer gently, adjusting seasoning as needed.

Cheesy Garlic Naan

  • In a large bowl, combine flour, water, sugar, yeast, salt, yogurt, and oil. Mix until a dough forms.
  • Knead for 7–10 minutes until smooth and elastic. Form into a taut ball, lightly oil the bowl, and coat the dough. Cover and let rise for 1 hour.
  • Punch down the dough and divide into 6 equal pieces. Flatten each piece into a small circle and stuff with ½ cup shredded cheese. Pinch the edges to seal the cheese inside, rest for 10 minutes, then roll out flat.
  • Heat a pan over medium heat. Cook each naan for 1–2 minutes per side until golden, spotty, and puffed.
  • Brush generously with garlic butter (melted butter, garlic powder, cilantro) while hot.