Creamy Stovetop Butter Chicken with Garlic Naan

Directions

1. Marinate the chicken

   Combine the chicken, yogurt, lemon juice, half the garlic, half the ginger, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon paprika, the turmeric and 3/4 teaspoon salt. Coat every piece, cover and refrigerate for 30 minutes or up to 8 hours. Do not leave the raw chicken at room temperature.

2. Heat the broiler

   Position a rack 6 inches below the broiler and heat the broiler to high. Line a heavy rimmed sheet pan with foil, set an oven-safe wire rack over it and lightly oil the rack. Arrange the chicken in one uncrowded layer, letting excess marinade drip back into the bowl.

3. Broil the chicken safely

   Broil for 6 minutes, turn the pieces and broil for 4 to 6 minutes more, until lightly charred and the thickest pieces reach 165°F on an instant-read thermometer. Transfer to a clean plate. Discard the raw marinade and wash anything that touched it.

4. Soften the onion

   While the chicken broils, heat the oil and 1 tablespoon butter in a wide Dutch oven or deep 12-inch skillet over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook for 8 to 10 minutes, stirring often, until very soft and golden at the edges.

5. Bloom the aromatics

   Add the remaining garlic and ginger and cook for 45 seconds. Stir in the remaining 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon paprika and the cayenne, if using. Cook for 30 seconds, just until fragrant, then stir in the tomato paste for 1 minute.

6. Reduce the tomato base

   Add the crushed tomatoes and water, scraping up the browned seasoning. Bring to a lively simmer, then reduce the heat to medium-low and cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce is thick enough to leave a brief trail behind a spoon.

7. Make the sauce silky

   For an especially smooth sauce, blend the tomato mixture directly in the pot with an immersion blender, keeping the blade submerged. Stir in the cream, brown sugar and remaining 2 tablespoons butter over low heat. Simmer gently for 2 minutes; do not boil hard after adding the cream.

8. Finish the butter chicken

   Fold the cooked chicken and any clean plate juices into the sauce. Simmer gently for 3 to 4 minutes, until the sauce coats the pieces and the chicken is hot throughout. Taste and add a small pinch of salt only if needed.

9. Warm the naan and serve

   Wrap the naan in foil and warm in a 350°F oven for 5 to 7 minutes, or heat each piece briefly in a dry skillet. Spoon the vivid orange butter chicken into shallow bowls, scatter with cilantro and serve one warm naan alongside each portion, matching the photographed presentation.

Why this works

Swaps & notes

Easy swaps

• Use 1 1/2 pounds boneless skinless chicken breast cut into 1 1/2-inch pieces; begin checking at 8 total broiling minutes and still cook to 165°F.
• For a lighter sauce, replace the heavy cream with full-fat canned coconut milk; the flavor will be less traditional but the sauce remains stable and creamy.
• Plain naan or roti can replace garlic naan. For a gluten-free meal, serve with certified gluten-free flatbread or steamed basmati rice.

Cook notes

• Whole-milk Greek yogurt clings to the chicken better than thin yogurt; shake off only the loose excess so the coating can char instead of drip and burn.
• Garam masala brands vary in intensity. Use the measured amount first, then add no more than 1/4 teaspoon at the end if a stronger aroma is wanted.
• Keep the cream sauce at a gentle simmer. Vigorous boiling can split the dairy and make the finished curry look oily instead of smooth.

Storage

Cool the butter chicken promptly and refrigerate it in a shallow airtight container within 2 hours for up to 4 days; keep naan separate for up to 2 days. Reheat the curry gently on the stovetop with a splash of water, stirring often, until it reaches 165°F. Warm naan in a 350°F oven for 4 to 5 minutes. Freeze the curry, without naan, for up to 2 months and thaw overnight in the refrigerator.

Questions