Butter Chicken and Naan

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I love any form of curry and I LOOOOVEEE Naan bread. So last night I knew I was going to be making Butter Chicken and I thought “let me attempt making Naan.” Well, I am soo happy that I did. It’s not quite the same as the Naan you get at Indian restaurants but I found the recipe scribbled in my Matric CookBook and it was so easy that I had to try it. Completely delish and worth the tiny bit of effort.Oh, the recipe i use makes A LOT of Butter Chicken so I usually only make it when we have guests or I just have it for lunch the next day. It might actually even be better the next day!

Butter Chicken and Naan

Serves 8-10

2kg Chicken Breasts, cut into bite-sized chunks
200ml Plain yoghurt
2 Red Chillies
2 Bay Leaves
1/2 tsp Groung Cloves
1/2 tsp Ground Cinnamon
2tsp Garam Masala
2 Cardamom Pods
Thumb size piece Ginger, grated and chopped roughly
6 Garlic Cloves
6 tomatoes, peeled (or 1 400g tin of chopped tomatoes)
Small tin Tomato paste
1 tsp Salt
2 tsp Sugar
1 tbsn Vinegar
100g Butter
2 large onions, sliced
100ml Cream

  • In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
  • Melt the butter in a large, hot pot and fry the onions until soft and golden.
  • Add the Chicken and all the marinade and allow to come to the boil. Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened.
  • Add the cream and check the seasoning.
  • Serve with Jasmine Rice and Naan Bread.

Naan Bread

For the Naan:

4 cups flour
1/2 tsp Baking Powder
1 tsp Salt
1tbsn Sugar
1/2 cup milk
1 egg
4tbsn Oil
5 tbsn Melted Butter

  • Pre-heat the oven to the hottest setting you can. (I have a fan-assisted oven that I put on 250 and I switch the grill on)
  • Sift the flour, salt and baking powder into a large bowl.
  • Mix the sugar, milk, egg and 2 tbsn of the oil together.
  • Make a well in the centre of the flour mix and add the fluids.
  • Mix well and then turn onto a floured surface and knead well.
  • Add the rest of the oil and continue kneading until the dough is smooth and all the oil is incorporated.
  • Place back into the bowl, cover and leave to rest for 2-3 hours.
  • Divide into 8 balls, roll and shape into oval shape with palms of hands.
  • Bake until puffed and brown.
  • Brush with melted butter the moment it comes out of the oven.

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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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