Butter Chicken Naan'wich Recipe
Grilled chicken breast, spinach, mozzarella cheese, topped with butter chicken sauce. Served with your choice of side.
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Ingredients
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Chicken & Marinade
Butter Chicken Sauce
Assembly & Bread
Method
Chicken & Marinade
- 1
Prepare marinade
In a bowl, whisk together plain yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, paprika, salt, black pepper and 1 tablespoon vegetable oil until smooth.
- 2
Marinate chicken
Trim any fat from the chicken breasts and make 2–3 shallow cuts in each breast to help flavors penetrate. Add chicken to the marinade, turning to coat fully. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).
- 3
Grill or pan-sear chicken
Remove chicken from refrigerator 15 minutes before cooking. Preheat a grill or a heavy skillet over medium-high heat and lightly oil the grates or pan. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice into 1/4-inch thick strips.
Butter Chicken Sauce
- 4
- 5
Add aromatics & spices
Add the minced garlic and grated ginger to the pan and cook 30–60 seconds until fragrant. Stir in garam masala, ground coriander, ground cumin, paprika and optional chili powder; cook 30 seconds to bloom the spices.
- 6
Tomato base & simmer
Stir in the tomato puree and tomato paste, mixing until combined. Add the water and brown sugar (or honey) and bring the mixture to a gentle simmer. Reduce heat to medium-low and simmer, uncovered, for 8–10 minutes to slightly thicken and concentrate flavors, stirring occasionally.
- 7
Finish sauce
Turn off heat and let the mixture cool 2–3 minutes. For a very smooth sauce (restaurant-style), carefully transfer the sauce to a blender or use an immersion blender and blend until smooth. Return to the pan over low heat, stir in the heavy cream and adjust salt to taste. Keep warm on lowest heat, stirring occasionally. If sauce is too thick, add up to 2–3 tablespoons water to reach desired consistency.
- 8
Combine with chicken (optional)
If you prefer the chicken coated in sauce, stir the sliced grilled chicken into about half of the sauce and warm for 1–2 minutes; reserve remaining sauce for topping the naan'wichs.
Assembly & Bread
- 9
- 10
Assemble Naan'wichs
Place naan on a baking sheet. On each naan, layer half of the baby spinach, then arrange sliced grilled chicken across the middle, spoon 2–4 tablespoons of butter chicken sauce over the chicken (or use chicken already mixed in sauce). Top with shredded mozzarella and a sprinkle of chopped cilantro if using.
- 11
Bake to melt cheese
Bake assembled naan in the preheated oven for 6–8 minutes, or until cheese is melted and edges of naan are lightly crisped. If you want a browned top, place under the broiler for 1 minute—watch carefully to avoid burning.
- 12
