If you have ever dreamed of a dinner that feels like a warm hug on a plate, then the Creamy Butter Chicken with Garlic Drizzle, Fries & Warm Naan Recipe is exactly what you need. This dish brings together tender chicken thighs marinated in fragrant spices and creamy yogurt, simmered in a luscious tomato and cream sauce, and finished with a garlicky touch that elevates every bite. Paired with crispy golden fries and soft, warm naan bread, this recipe is a celebration of rich flavors and comforting textures that will make any mealtime feel special.
Ingredients You’ll Need
This recipe calls for simple, yet essential ingredients that each play a crucial role in building layers of flavor and texture. From the creamy yogurt that tenderizes the chicken to the aromatic spices that give the dish its signature warmth, every element is key to creating that unforgettable taste experience.
- Boneless, skinless chicken thighs (1.5 lbs): They stay juicy and soak up the marinade beautifully for maximum flavor.
- Plain yogurt (1 cup): Acts as a tenderizer and adds a subtle tang to the sauce.
- Lemon juice (2 tablespoons): Brightens the marinade and balances the richness of the cream.
- Spices (garam masala, turmeric, cumin, smoked paprika): The fragrant blend that defines the dish’s authentic Indian-inspired taste.
- Garlic cloves (4): Fresh garlic infuses the marinade and the garlic drizzle with sharp savory notes.
- Onion (1): Adds a natural sweetness that cooks down and blends into the sauce.
- Heavy cream (1 cup): Makes the sauce irresistibly rich and silky smooth.
- Butter (2 tablespoons): Provides depth and a mild nutty flavor when sautéing the onions.
- Tomato puree (14 oz can): The base of the sauce, lending vibrant color and a tangy tomato flavor.
- Mayonnaise, yogurt, garlic, lemon juice (for garlic drizzle): Combined to create a creamy and zesty sauce that ties the whole plate together.
How to Make Creamy Butter Chicken with Garlic Drizzle, Fries & Warm Naan Recipe
Step 1: Marinate the Chicken
Begin by mixing the yogurt, lemon juice, and the blend of garam masala, turmeric, cumin, smoked paprika, and minced garlic in a bowl. Toss in the chicken thighs and ensure they’re completely coated. Let the chicken absorb these flavors by marinating for at least 30 minutes. This step is crucial because it not only infuses the chicken with spice but also keeps it incredibly tender throughout cooking.
Step 2: Brown the Chicken
Heat a cast iron skillet over medium heat and add the marinated chicken pieces. Cook until they develop a beautiful golden-brown crust, which adds a lovely texture and caramelized flavor. Once browned, set the chicken aside but keep all those flavorful bits in the pan to cook your sauce in the next step.
Step 3: Cook the Onions and Tomato Base
In the same skillet, melt butter and sauté finely chopped onions until they turn translucent and soft. This slow cooking releases their natural sweetness, enhancing the sauce. Add tomato paste followed by the tomato puree, stirring to combine. This rich tomato foundation is where your chicken will simmer and blend with all the spices to create that iconic creamy butter chicken taste.
Step 4: Simmer the Chicken in Creamy Sauce
Return the browned chicken to the skillet and pour in the heavy cream. Stir gently, making sure every piece is coated in the sauce. Season with salt to taste, then let everything simmer together for 10 to 15 minutes on low heat. This allows the flavors to meld beautifully, and the sauce to thicken to that perfect, velvety consistency you’re aiming for.
Step 5: Prepare the Garlic Drizzle
While the chicken simmers, whisk together mayonnaise, yogurt, minced garlic, and lemon juice in a small bowl until smooth and creamy. This garlic drizzle will add a fresh, tangy kick that perfectly complements the richness of the butter chicken and fries.
Step 6: Serve
Now it’s time to plate up this feast! Serve the creamy butter chicken hot, accompanied by crisp fries and warm naan bread. Drizzle the garlic sauce generously over the fries and naan for an extra burst of flavor. Don’t forget to garnish with fresh parsley or cilantro to add a pop of color and freshness.
How to Serve Creamy Butter Chicken with Garlic Drizzle, Fries & Warm Naan Recipe
Garnishes
Fresh herbs like cilantro or parsley make wonderful garnishes, adding brightness and a subtle earthy note to the dish. A sprinkle of crushed red pepper flakes or a squeeze of lime juice can also add a little extra zing if you’d like to experiment.
Side Dishes
This meal is already packed with fries and naan, but you can play around with adding sides like a simple cucumber raita, a crisp salad, or some sautéed greens to lighten things up and add additional textures and flavors.
Creative Ways to Present
Serve the butter chicken in beautiful shallow bowls, letting the sauce pool around the chicken for dipping with naan. Stack fries in a little basket or cone next to the plate and drizzle your garlic sauce on top right before serving for a casual, restaurant-style touch that feels special yet fun.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, just transfer them into airtight containers and refrigerate for up to 3 days. The sauce deepens in flavor overnight, making your next meal even more delicious.
Freezing
You can also freeze the butter chicken without the fries and naan. Store it in freezer-safe containers or bags for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat the butter chicken gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth and creamy. For fries and naan, reheat separately in the oven or toaster oven to keep their texture crisp and fluffy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used if you prefer a leaner option, but thighs tend to stay juicier and more flavorful in this dish due to their higher fat content.
Is the garlic drizzle spicy?
Not at all! The garlic drizzle is creamy and tangy with a gentle garlic flavor. You can adjust the intensity by controlling how much garlic you add.
Can I make the sauce dairy-free?
Yes, substitute the heavy cream with coconut cream and use dairy-free yogurt and mayonnaise alternatives. It will change the flavor profile slightly but still be delicious.
How long should I marinate the chicken?
While 30 minutes is the minimum, marinating for a few hours or even overnight will enhance the flavor even more, making the chicken extra tender and aromatic.
What kind of fries work best with this dish?
Classic homemade fries or even sweet potato fries work wonderfully. Just ensure they are crispy so they hold up well under the garlic drizzle without going soggy.
Final Thoughts
There is something truly special about the Creamy Butter Chicken with Garlic Drizzle, Fries & Warm Naan Recipe that makes it a go-to comfort meal for cozy nights or when you want to impress guests with bold flavors. Its harmony of spices, creamy textures, and fresh garlic notes all come together beautifully in one plate. Give this recipe a try—once you do, it might just become your favorite way to enjoy an unforgettable Indian-inspired feast.
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Creamy Butter Chicken with Garlic Drizzle, Fries & Warm Naan Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Creamy Butter Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful mix of yogurt, lemon juice, and aromatic spices, then simmered in a luscious tomato and cream sauce. Finished with a zesty garlic drizzle and served alongside crispy fries and warm naan, this dish offers a perfect balance of creamy richness and bold, savory flavors—ideal for a satisfying family meal.
Ingredients
Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
Sauce and Cooking
- 1 onion, finely chopped
- 1 cup heavy cream
- 2 tablespoons butter
- 1 can (14 oz) tomato puree
Garlic Drizzle
- Mayonnaise (2 tablespoons)
- Yogurt (2 tablespoons)
- 1 clove garlic, minced
- 1 tablespoon lemon juice
To Serve
- Fries (as desired)
- Warm naan bread
- Fresh parsley (optional, for garnish)
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, minced garlic, garam masala, turmeric, cumin, and smoked paprika. Add the boneless chicken thighs and coat them thoroughly with the marinade. Cover and let it rest for at least 30 minutes to allow flavors to meld.
- Cook the Chicken: Heat a cast iron skillet over medium heat. Add the marinated chicken thighs and cook them until browned on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
- Sauté the Onions and Tomato: In the same skillet, add butter and sauté the chopped onions until they become translucent and fragrant. Incorporate the tomato puree and stir well to combine, allowing the mixture to warm through for 2-3 minutes.
- Simmer the Curry: Return the browned chicken to the skillet with the tomato-onion base. Pour in the heavy cream and stir to combine. Season with salt and pepper to taste. Let the mixture simmer gently for 10-15 minutes, until the chicken is cooked through and the sauce thickens slightly.
- Prepare the Garlic Drizzle: In a small bowl, mix mayonnaise, yogurt, minced garlic, and lemon juice until smooth. Adjust seasoning if necessary and set aside.
- Serve the Dish: Plate the creamy butter chicken with warm naan bread and crispy fries. Drizzle the garlic sauce over the fries and garnish the dish with fresh parsley for extra color and flavor. Serve hot and enjoy!
Notes
- Marinating the chicken longer (up to overnight) enhances tenderness and flavor.
- Use skinless chicken thighs for better moisture; breasts can be substituted but may be less juicy.
- Adjust the amount of garlic in the drizzle to your taste preference.
- For a lighter version, substitute heavy cream with coconut milk or a lighter cream alternative.
- Ensure the skillet is hot enough before adding chicken to get a good sear and seal in juices.
