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Easy Butter Chicken Tikka Masala Recipe with Homemade Naan and Rice for Perfect Dinner

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A comforting and approachable butter chicken tikka masala served with soft homemade naan and fluffy basmati rice. This recipe balances bold spices and creamy sauce for a satisfying meal perfect for any occasion.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt (Greek yogurt preferred)
  • 1 tbsp lemon juice (freshly squeezed)
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder (adjust to heat preference)
  • Salt to taste
  • 3 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp ginger, grated or finely chopped
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream or full-fat coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • 2 cups all-purpose flour
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp plain yogurt
  • 2 tbsp olive oil or melted butter
  • 3/4 cup warm water (approximate)
  • Butter or ghee for brushing naan
  • 1 1/2 cups basmati rice, rinsed
  • 3 cups water
  • 1/2 tsp salt
  • 1 tbsp butter or oil (optional)

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Add chicken pieces and mix well. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  2. Prepare the Naan Dough: Dissolve yeast and sugar in warm water and let sit for 5-10 minutes until frothy. In a large bowl, mix flour and salt. Add yogurt, oil, and yeast mixture. Knead into a soft, slightly sticky dough for 8-10 minutes. Cover and let rise in a warm spot for 1 hour or until doubled.
  3. Cook the Rice: Rinse basmati rice until water runs clear. In a saucepan, combine rice, water, salt, and butter/oil. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand for 5 minutes before fluffing.
  4. Make the Butter Chicken Sauce: Heat butter in a skillet over medium heat. Sauté onions until golden and soft, about 5-7 minutes. Add garlic and ginger, cook 1-2 minutes until fragrant.
  5. Add ground coriander and paprika, stirring constantly for 30 seconds to toast spices. Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally until sauce thickens.
  6. Cook the Chicken: Add marinated chicken to the sauce. Cover and cook for 15-20 minutes, stirring occasionally, until chicken is cooked through and tender. Add a splash of water or cream if sauce thickens too much.
  7. Finish the Sauce: Lower heat and stir in heavy cream or coconut milk. Adjust salt and pepper. Simmer gently for 5 minutes until creamy and smooth. Garnish with chopped cilantro.
  8. Shape and Cook the Naan: Punch down dough and divide into 6 equal balls. Roll each into an oval about 1/4 inch thick. Heat a dry skillet over medium-high heat. Cook each naan 1-2 minutes per side until bubbles form and golden spots appear. Brush immediately with melted butter or ghee.
  9. Serve butter chicken tikka masala hot with homemade naan and fluffy rice.

Notes

Marinate chicken for at least 30 minutes for best flavor and tenderness. Use moderate heat to avoid burning spices. Adjust chili powder to taste. For dairy-free, substitute coconut milk and vegan butter. Naan dough should be soft but not sticky; dust with flour if needed. Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: butter chicken, tikka masala, homemade naan, basmati rice, Indian dinner, easy Indian recipe, creamy chicken curry

Find it online: https://gleefulfork.com/easy-butter-chicken-tikka-masala-recipe-with-homemade-naan-and-rice-for-perfect-dinner/