Creamy Indian Butter Chicken with Fluffy Basmati Rice & Golden Naan

Here’s a delicious, restaurant-style Indian Butter Chicken recipe, paired with fluffy basmati rice and golden naan — perfect for a comforting, indulgent meal at home.

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🍛 Creamy Indian Butter Chicken (Murgh Makhani)

🔸 Ingredients:

For the Chicken Marinade:

• 500g (1.1 lbs) boneless chicken thighs or breast, cut into bite-sized pieces

• 1/2 cup plain yogurt

• 1 tbsp lemon juice

• 1 tsp turmeric

• 1 tsp garam masala

• 1 tsp chili powder (Kashmiri chili preferred for color and mild heat)

• 1 tbsp ginger-garlic paste

• Salt to taste

For the Sauce:

• 2 tbsp butter (plus extra for finishing)

• 1 tbsp oil

• 1 large onion, finely chopped

• 2 tsp ginger-garlic paste

• 2 tsp garam masala

• 1 tsp ground cumin

• 1 tsp chili powder (adjust to taste)

• 1/2 tsp turmeric

• 2 large tomatoes, puréed (or 1 cup canned crushed tomatoes)

• 1 cup heavy cream (or substitute with coconut cream for dairy-free)

• 1 tbsp sugar (optional, to balance acidity)

• Salt to taste

• Fresh cilantro, for garnish

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🔸 Instructions:

1. Marinate the Chicken:

• In a large bowl, mix all marinade ingredients.

• Add chicken pieces and coat well.

• Cover and refrigerate for at least 1 hour (overnight is best for flavor).

2. Cook the Chicken:

• In a pan or grill, cook the marinated chicken on medium-high heat until slightly charred and cooked through (about 5–7 minutes). Set aside.

3. Prepare the Sauce:

• In a large skillet, heat butter and oil over medium heat.

• Sauté onions until soft and golden.

• Add ginger-garlic paste; cook for 1 minute.

• Stir in garam masala, cumin, chili powder, and turmeric; sauté until fragrant (30 sec).

• Add the puréed tomatoes. Simmer for 10 minutes, stirring occasionally.

• Blend the sauce with an immersion blender (optional, for smooth texture).

• Return sauce to pan. Stir in cream, sugar, and salt.

• Add cooked chicken and any juices. Simmer for 10–15 minutes until thick and creamy.

• Finish with a pat of butter and chopped cilantro.

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🍚 Fluffy Basmati Rice

🔸 Ingredients:

• 1 cup basmati rice

• 1.75 cups water

• 1 tbsp butter or ghee

• Pinch of salt

🔸 Instructions:

1. Rinse rice until water runs clear.

2. Soak rice for 20–30 minutes, then drain.

3. In a pot, bring water to a boil. Add rice, butter, and salt.

4. Cover, reduce heat to low, and simmer for 15 minutes.

5. Turn off heat. Let it sit, covered, for 5 more minutes.

6. Fluff with fork before serving.

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🍞 Golden Garlic Naan (Stovetop or Oven)

🔸 Ingredients:

• 2 cups all-purpose flour

• 1 tsp sugar

• 1 tsp salt

• 1/2 tsp baking powder

• 2 tbsp plain yogurt

• 2/3 cup warm water

• 1 tbsp oil

• 2–3 cloves garlic, minced (optional, for garlic naan)

• Melted butter (for brushing)

• Fresh cilantro (optional)

🔸 Instructions:

1. In a bowl, mix flour, sugar, salt, and baking powder.

2. Add yogurt and water. Knead into a soft dough (add a little more water if needed).

3. Cover and rest for 1 hour.

4. Divide into 6 pieces. Roll each into an oval or teardrop shape.

5. Heat a cast iron skillet or nonstick pan over high heat.

6. Place naan (with garlic on top, if using) onto hot skillet.

7. Cook until bubbles form, flip, and cook the other side.

8. Brush with melted butter and garnish with cilantro.