Creamy Butter Chicken with Naan Easy Comfort Dinner

High protein chicken dinners like creamy butter chicken give home cooks a reliable way to serve a balanced, filling meal. This creamy butter chicken is built for busy households that want bold flavor without complicated steps.

The sauce is smooth and tomato-based, enriched with cream and warm spices. The chicken stays tender and absorbs flavor as it simmers gently.

This recipe uses pantry spices and common grocery items. Nothing requires specialty shopping. The steps stay structured and clear.

If you want a comfort-style dinner that still delivers solid protein per serving, this meal fits regular weeknight cooking without extra effort. And If you enjoy comfort-style meals like this, you can browse more ideas in our dinner category for practical weeknight options.

Time Breakdown

What Is Creamy Butter Chicken

Creamy butter chicken is a stovetop chicken dish simmered in a tomato and cream sauce seasoned with warm spices. The chicken is first seared, then finished in a smooth, mildly spiced sauce.

The texture should be tender and moist. The sauce should coat the back of a spoon without being thick like gravy. A steady simmer allows flavors to combine without drying the chicken.

This works as a high-protein meal because chicken breast provides lean protein while the sauce adds controlled fat for balance. Serving it with naan helps carry the sauce and makes the portion feel complete. If you prefer a slightly herb-forward cream sauce, creamy tuscan chicken offers a similar texture with a Mediterranean-style flavor profile.

Ingredients

This recipe balances protein, acidity, and cream. The spices build flavor gradually without overpowering the sauce.

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small yellow onion, roughly chopped
• 3 cloves garlic
• 1 tablespoon fresh ginger, sliced
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup tomato paste
• 1/3 cup raw cashews (kaju), soaked in hot water 10 minutes
• 1 cup hot water or chicken broth
• 3/4 cup heavy cream
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon sugar (optional, to balance acidity)
• Fresh cilantro for garnish
• 4 pieces naan bread

Step-by-Step Instructions

1. Season the Chicken

Place the chicken pieces in a bowl. Add salt, pepper, paprika, garam masala, and cumin. Toss until evenly coated. The seasoning should lightly cover each piece without clumping.

Let the chicken rest for 10 minutes. This helps the surface absorb the spices and improves browning during searing.

2. Sear the Chicken

Heat a large skillet over medium heat. Add butter and olive oil. Once melted and lightly bubbling, place the chicken in a single layer.

Cook 4–5 minutes per side. The outside should develop light golden spots. The inside will still be slightly undercooked, which is fine at this stage. Avoid moving the pieces too often so they brown properly.

Transfer to a plate and set aside.

3. Cook the Gravy Base

In the same pan, add the chopped onion. Cook for 4–5 minutes until softened and lightly golden. Stir regularly to prevent burning.

Add garlic and ginger. Cook for about 30–40 seconds until fragrant.

Add crushed tomatoes and tomato paste. Stir well and cook for 5 minutes until the mixture thickens slightly and deepens in color. The oil should begin separating slightly at the edges. This step removes raw tomato flavor.

Turn off the heat.

4. Blend the Sauce

Drain the soaked cashews (kaju). Transfer the cooked tomato mixture to a blender. Add the soaked cashews and 1 cup hot water or broth.

Blend until completely smooth. The texture should be silky and thick with no visible onion pieces. This step creates the classic smooth butter chicken gravy.

If needed, blend in batches and allow steam to escape slightly before sealing the lid.

5. Simmer the Creamy Gravy

Return the blended sauce to the skillet over low heat. Stir in chili powder and sugar if using.

Slowly pour in heavy cream while stirring. The sauce should turn a rich orange color and become glossy. Simmer gently for 5–7 minutes. It should coat the back of a spoon without feeling heavy.

Taste and adjust salt if needed.

6. Finish Cooking the Chicken

Return the seared chicken and any juices to the pan. Stir gently to coat every piece in the sauce.

Simmer on low for 8–10 minutes until the chicken reaches 165°F internally and feels tender when cut. The sauce should thicken slightly more as it cooks.

Avoid high heat at this stage to prevent the cream from separating.

7. Warm the Naan

Warm naan in a dry skillet for 1–2 minutes per side. It should soften and develop light golden spots.

Serve the creamy butter chicken hot with warm naan for dipping.

Servings and Pairings

This recipe serves 4 people. For balanced portions, spoon the chicken and sauce over a plate and serve naan alongside for dipping.

It pairs well with steamed basmati rice, cucumber salad, or lightly sautéed green beans. If you want extra protein, add a side of plain Greek yogurt or a small lentil dish. For a lighter rice-based dinner option, lemon garlic chicken rice bowls provide balanced protein with a brighter flavor direction.

Nutrition Information

Recipe Overview

This creamy butter chicken works because it builds flavor in layers. First, seasoning coats the chicken. Then searing locks in surface moisture. After that, the sauce simmers long enough to combine acid and cream smoothly.

Moisture control is key. Searing at moderate heat prevents drying. Simmering gently keeps the chicken tender.

The balance between tomato acidity and cream richness prevents heaviness. Greek yogurt stabilizes the sauce and adds protein.

Using one skillet keeps cleanup simple and allows flavor to develop in the same pan. If you want to keep protein high with a simpler seasoning approach, high protein garlic parmesan chicken is another dependable weeknight choice.

Recipe At a Glance

Helpful Tips and Variations

• Cut chicken evenly so it cooks at the same rate.
• If the sauce thickens too much, add 2–3 tablespoons warm water and stir.
• For lighter fat content, reduce heavy cream slightly and increase Greek yogurt.
• For more heat, increase chili powder gradually and taste before adding more.

Storage and Make-Ahead Notes

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop. Add a small splash of water if the sauce thickens.

You can freeze the chicken and sauce (without naan) for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

Creamy butter chicken fits steady home cooking. It delivers protein, balanced flavor, and manageable steps. Paired with naan, it becomes a practical comfort dinner that works for both weeknights and weekend meals. For a more layered, baked comfort meal, baked chicken parmesan delivers the same satisfying protein focus with a different texture.

Frequently Asked Questions