Garlic Butter Chicken & Naan
Tender chicken thighs cooked in a garlicky, buttery sauce with chili heat, served with warm naan. Everything cooks in one skillet in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.25 lb chicken thighs, boneless and skinless
- 3 tbsp butter
- 8 cloves garlic, minced
- 1 tbsp red chili powder or Kashmiri chili powder
- 4 pieces naan bread
- 2 tbsp lemon juice
Instructions
- 1
Pat chicken dry. Season with salt and black pepper on both sides.
- 2
Heat 2 tbsp butter in a large skillet over medium-high until it foams. Working in batches, sear chicken 3 minutes per side until golden.
- 3
Transfer chicken to a plate. Add remaining 1 tbsp butter and minced garlic to the skillet. Cook 30 seconds until fragrant.
- 4
Sprinkle chili powder over the garlic. Stir for 10 seconds. Return chicken and add lemon juice with a pinch of salt.
- 5
Simmer 3–4 minutes, turning chicken once, until cooked through and sauce clings to the meat.
- 6
Warm naan directly over a gas flame or in a dry skillet. Serve chicken with naan and spoon sauce over the top.
Tools you’ll need
- 12-inch skillet or larger
- tongs
- small spoon
- cutting board
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