Chicken Naan Recipe: Tandoor-Style Flatbread With Garlic Butter

Creating restaurant-quality tandoor-style chicken naan at home is simpler than you might expect. This recipe combines tender, spiced chicken with soft, pillowy flatbread for a dish that rivals any Indian restaurant offering.

The chicken is marinated in a blend of yogurt and aromatic spices before cooking, while the naan dough develops its signature texture through a brief rest. A brush of garlic butter finishes both components with rich, savory depth.

You’ll achieve perfectly charred edges on the naan and juicy, flavorful chicken that pairs beautifully together. The key lies in proper heat management and timing for each element.

Serve hot with raita or your favorite chutney for an authentic experience that’s sure to impress.

Ingredients for Chicken Naan

Yogurt-marinated chicken and pillowy naan come together with bold spices and garlic butter.

The chicken thighs are non-negotiable here—boneless, skinless for even cooking and maximum flavor absorption. Costco or Whole Foods have great options, but any supermarket brand works if fresh. For the yogurt, full-fat Greek (I like Fage) gives the marinade that luxurious texture. Garam masala is the soul of this dish—hunt down MDH or Chief brands at an Indian grocery for authentic flavor (the good stuff, not the pre-mixed dust at regular stores).

No garam masala? Mix half the amount of cumin, coriander, cardamom, and cinnamon—close enough in a pinch. Out of Kashmiri chili? Regular chili powder works, but go light on the cayenne if you’re heat-sensitive. The yogurt can be swapped for coconut milk if avoiding dairy, but it won’t cling to the chicken as well. For the naan, bread flour gives extra chew, but all-purpose is totally fine (worth the extra minute to sift it though).

Marinate the chicken for at least 4 hours—overnight is ideal. Naan dough can rest at room temp for 1-2 hours or in the fridge for 24 hours. Leftovers keep 3 days in the fridge, but honestly, this is best fresh off the heat.

Step-by-Step Instructions for Tandoor-Style Chicken Naan

Here’s my tested method for achieving that perfect char and tender texture at home.

Step 1: Marinate the Chicken

In a large bowl, combine the 1.5 lb boneless, skinless chicken thighs (cut into bite-sized pieces) with 1 cup plain yogurt, 2 tbsp lemon juice, half of the 6 cloves garlic cloves (minced), and the 1 tbsp fresh ginger (grated).

Add 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric powder, and 1 tsp Kashmiri red chili powder. Mix thoroughly to coat every piece evenly. Cover and refrigerate for at least 2 hours (overnight for best flavor). This marinade tenderizes the meat while infusing bold, aromatic spices.

Step 2: Prepare the Naan Dough

In a separate bowl, dissolve the 1 tsp granulated sugar in ½ cup warm water, then sprinkle in the 1 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms the yeast is active.

Add the yeast mixture to the 2 cups all-purpose flour and knead into a soft, slightly sticky dough. Cover with a damp towel and let it rise in a warm place for 1-2 hours until doubled in size. The dough should spring back slowly when pressed.

Step 3: Cook the Chicken

Preheat your grill or skillet to medium-high heat. Remove the chicken from the marinade (shaking off excess) and cook for 5-6 minutes per side until charred in spots and cooked through (internal temperature of 165°F).

Transfer to a plate and tent with foil to keep warm. The yogurt marinade will create a beautiful, slightly blackened crust that mimics the tandoor effect.

Step 4: Cook the Naan and Prepare Garlic Butter

Divide the risen dough into 8 equal portions and roll each into a thin oval on a lightly floured surface. Cook each naan on the hot grill or skillet for 1-2 minutes per side until puffed and golden brown with charred spots.

While the naan cooks, melt the 6 tbsp unsalted butter in a small pan over low heat. Add the remaining garlic cloves (minced) and cook for 1 minute until fragrant but not browned.

Step 5: Assemble and Serve

Brush the hot naan generously with the garlic butter and sprinkle with 0.25 cup fresh cilantro (chopped). Serve immediately with the cooked chicken, extra garlic butter on the side, and additional cilantro for garnish.

The naan should be soft and pillowy with crisp, charred edges, while the chicken remains juicy and packed with smoky, spiced flavor. For best results, serve everything fresh off the heat.

Make-Ahead Tips for This chicken naan

Marinade Prep

Mix the chicken marinade up to 24 hours ahead—the longer it sits, the deeper the flavor. I often prep this the night before, letting the yogurt and spices work their magic in the fridge. 💡

Dough Prep

Make the naan dough the morning of serving. After kneading, let it rise on your counter for 1-2 hours, or refrigerate for up to 12 hours for a slow rise. Cold dough can sit at room temp for 30 minutes before shaping.

Pre-Cook Chicken

For a head start, cook the marinated chicken 4-6 hours ahead and store it in the fridge. Reheat in a skillet over medium heat for 3-4 minutes, adding a splash of water to keep it juicy.

Naan Dough Storage

Uncooked naan dough can be refrigerated for 24 hours in an oiled bowl. Bring to room temp before rolling. Alternatively, shape and freeze dough balls for up to 1 month—thaw overnight in the fridge.

Garlic Butter

Prepare the garlic butter up to 3 days ahead and store in the fridge. Reheat gently in a small pan over low heat before using. I like to make extra for brushing on warm naan at the table.

Reheating Naan

Wrap leftover naan in foil and warm in a 350°F oven for 5-7 minutes. For a quick fix, microwave covered with a damp paper towel for 20-30 seconds. 🔥

Frequently Asked Questions