Creamy Homemade Butter Chicken with Warm Naan

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A restaurant-style butter chicken made with tender chicken in a rich, aromatic tomato cream sauce, served with soft naan bread for the ultimate comfort meal. This Indian recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, heavy cream, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 380 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes boneless skinless chicken breasts
1/2 cup heavy cream
2 tbsp tomato paste
1 medium, finely chopped onion
3 cloves, minced garlic
1 tbsp, grated fresh ginger
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp, soaked in 1 tbsp warm water saffron threads
2 tbsp unsalted butter
1/2 tsp salt
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 medium finely chopped onion and cook for 5 minutes until golden and translucent.
Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp garam masala, 1/2 tsp ground cumin, and 1/2 tsp ground coriander; cook for 1 minute until fragrant. Add 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
Step 3: Add 1 lb cubed chicken breasts, 1/2 cup heavy cream, 1/4 tsp saffron threads (with soaking water), and 1/2 tsp salt. Simmer for 15 minutes, stirring occasionally, until chicken is cooked through and sauce thickens. Stir in 2 tbsp chopped cilantro before serving.