North Indian Dhaba Style Butter Chicken with Stovetop Naan

Ingredients

Cooking steps

1.Marinate the chicken: In a large bowl, whisk together the yogurt, 1.5 tablespoons ginger-garlic paste, 1 tablespoon Kashmiri chilli powder, 1 teaspoon hot red chilli powder, 1/2 teaspoon garam masala, lemon juice, mustard oil, and 1 teaspoon salt. Coat the chicken pieces thoroughly and let marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated.

2.Prepare the naan dough: In a separate mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and 1/2 teaspoon salt. Gradually add warm milk, 2 tablespoons yogurt, and warm water as needed to knead into a soft, supple, non-sticky dough. Coat with a few drops of oil, cover with a damp cloth, and rest for 30 to 45 minutes.

3.Cook the base gravy: Heat 1 tablespoon of oil and 1 tablespoon of butter in a heavy-bottomed pot over medium heat. Add green cardamoms, cloves, cinnamon, and slit green chillies. Sauté for 30 seconds until aromatic, then add remaining ginger-garlic paste, chopped tomatoes, cashews, 1 tablespoon Kashmiri chilli powder, 1/2 teaspoon hot red chilli powder, and 1/2 cup water. Cover and simmer over medium-low heat for 15 minutes until tomatoes are mushy and completely broken down. Remove whole cinnamon and cardamom pods, cool slightly, and blend into a silk-smooth puree.

4.Sear the chicken: Heat a wide cast-iron skillet or grill pan with 1 tablespoon oil over high heat. Place marinated chicken pieces in a single layer without overcrowding. Sear for 4-5 minutes per side until charred on the edges and cooked through to an internal temperature of at least 165°F (74°C). Remove and set aside.

5.Assemble the butter chicken: Strain the blended tomato sauce back into the heavy-bottomed pot. Bring to a gentle simmer, adding 2 tablespoons of butter and salt to taste. Stir in the charred chicken pieces and any resting juices. Simmer uncovered on low heat for 6-8 minutes until the gravy thickens to coat the back of a spoon. Stir in the roasted kasuri methi, remaining 1/2 teaspoon garam masala, and heavy cream. Turn off the heat.

6.Optional dhungar (smoke infusion): Place a small metal bowl on top of the gravy, heat a piece of natural lump charcoal until red hot, set it inside the metal bowl, pour 1/2 teaspoon of ghee or butter over it, and instantly cover the pot tightly with a lid for 3 minutes to infuse authentic dhaba smokiness, then discard the charcoal.

7.Roll and cook the naan: Divide the rested naan dough into 4 equal portions. On a lightly floured surface, roll each ball into an oval teardrop shape about 1/4-inch thick. Press minced garlic and coriander onto the top surface, then flip and brush the underside generously with plain water.

8.Char the naan: Place the water-coated side down onto a preheated, smoking-hot cast-iron tawa (do not use non-stick). Let it bubble vigorously for 45-60 seconds, then invert the tawa directly over an open flame, swirling to char the top surface evenly until brown blisters form. Scrape off, brush liberally with melted butter, and serve piping hot alongside the spicy butter chicken.

Chef tips

Chicken thigh meat remains exceptionally juicy and forgiving under the high heat needed to replicate authentic tandoor charring compared to breast meat.

Ensure chicken reaches a safe internal temperature of 165°F (74°C) measured with an instant-read thermometer at the thickest part before adding to the gravy.

To achieve the signature dhaba spice level without compromising on color, use a blend of vibrant Kashmiri chilli powder for deep crimson hue and sharp Indian hot chilli powder (such as Degi or Tikhalal) alongside fresh slit green chillies.

For the naan, avoid non-stick pans because the dough must stick firmly to the seasoned cast-iron or stainless steel skillet so it can be flipped directly over open flame without dropping.