Butter chicken & Peshwari naan


A well-spent Sunday is one of my favorite things. No matter what we do on a Sunday, it always involves a long family walk in the forest or by the sea, with all our children and most of the dogs. It’s a heart-warming ritual, good for the soul and revitalizing for the mind. There’s an absence of structure and restrictions, where I want to forget about time and go with the flow.




Yesterday, we woke up rather late because the kids had their annual school ‘spectacle’ the night before. We started the day feeling light and happy, recalling all the highlights of their wonderful show. It’s so sweet to see how emotional children get when the show is over. They enjoyed the rehearsals, the costumes and the music – it’s been a big musical build-up. During our long walk in the woods towards the end of our lazy day, the dogs enjoyed harassing cows at a nearby farm, the kids tried to collect as many insects and flowers as they could find, and I, armed with my best pair of garden cutters even got myself a big bunch of fresh bay leaves.

Preparing a peshawari naan bread.
Preparing a Peshwari naan bread.




On our way back home, we suddenly realized it was much later than we thought. We seem to have lost one hour of the day recently and I don’t think we will find it again until the fall. I started hearing small drum beats in my head, thinking that Monday was coming, the kids had to get organized for school, no one had done their homework. Oh well, sometimes it’s just fine to let go and take it easy. So we hurried home and each took care of our business, the kids did their math and grammar, my husband fed his ever-hungry dogs and I got down to cooking. Thankfully all I had to do was my quick and easy butter chicken, steam some rice and roll out my naan bread dough (previously prepared in the morning). I often make this on Sunday or Monday nights. This recipe is like a little weapon in my life, something I can take out and turn an unplanned meal into a smashing meal in less than 30 minutes. I always have all sorts of spices, cans of tomatoes, tomato paste and a few chicken filets in the fridge. I recently started using crème fraîche instead of greek yogurt, resulting in a richer and creamier sauce. If you want to make this dish extra-special, you should try the Peshwari naan bread recipe. Filled with pistachios, almonds, coconut, raisins and fennel seeds, these naans are a perfect match to the butter chicken dish. It’s best to prepare them in advance, but it’s well-worth it and very easy to make. I prepared the naan dough in the morning, so all I had to do was add the filling, roll them and put the oval-shaped wonders under the grill. All so smooth and easy like Sunday … evening.

Butter chicken & peshawari naan.
Butter chicken & peshawari naan.


Butter chicken

4-5 chicken filets, sliced into small pieces
60 g/ 1/4 cup unsalted butter
2 tbsp olive oil
2 onions, chopped finely
4-5 garlic cloves, chopped finely
1 can chopped tomatoes (400 ml – drained)
4 tbsp tomato concentrate
2 tsp fenugreek
2 tsp paprika
3 tbsp grated fresh ginger
1 tsp ground cardamom
1 cinnamon stick
½ tsp chilli powder (or more if you like it hot)
3 tsp garam masala
200 ml/ 3/4 cups + 2 tbsp  crème fraîche (you can also use sour cream or greek yogurt)
1 bay leaf
½ tsp salt
½ tbsp black pepper
A handful of fresh coriander leaves, to sprinkle on each serving
A small handful of flaked almonds, to sprinkle on each serving.

In a large pot, heat olive oil and brown chicken pieces for 3 minutes on a medium heat. Remove from pan and set aside. Add butter to the pot, once melted add the onion, garlic and ginger. Let the ingredients sweat for a 2 minutes, then add all the spices, salt and pepper, cook for 2 more minutes. Add the tomato paste, chopped tomatoes, cook for another minute. Return chicken to the pot, mix all the ingredients together. Add the crème fraîche, stir again and lower heat. Simmer (uncovered) for 15 minutes, stirring once in a while. Add additional salt if necessary.

Sprinkle with fresh coriander leaves, flaked almonds and serve with freshly steamed basmati rice.

Peshwari naan bread (makes about 5 medium-sized naans)

240g/ 2 cups plain flour, sifted , plus extra for dusting
½ tsp salt
½ tsp baking powder
½ tsp active yeast (grains)
1 tsp sugar
120 ml/ ½ cup milk, lukewarm
2 tbsp vegetable oil
1 tbsp butter, melted, for serving
A handful of flaked almonds
A small handful of chopped coriander

150 g/ 2/3 cups mixture of dried coconut, ground pistachios, chopped raisins and ground almonds.
½ tsp ground fennel seeds (optional)

In a small bowl, mix milk, active yeast and oil together. Leave for 3 minutes.

In a large bowl, sift flour. Add salt, sugar, baking powder and mix well. Make a well in the center, add the liquid ingredients and start mixing the dough. Knead for about 10 minutes, or until you get a soft dough. Shape into a ball, leave in the bowl (oiled), cover with a clean cloth and leave to rise in a warm place for an hour.

Divide the dough into 5-6 balls, cover, leave to rise in a warm place for a further 15 minutes.

On a floured surface, roll the balls to a small palm-sized circle, add a tbsp of nut mixture in the center (making sure to leave 2 cm/ 1 inch to the edge). Wet the edges with a bit of water, fold the circles in half. Roll again to an oval shape, so all the nut mixture get spread out in the naan.

Place the naans on a hot pre-heated baking tray, and place in the oven on the grill setting for about 2 minutes, until they puff and have a few brown patches.
When ready, brush naans with melted butter, sprinkle with flaked almonds and chopped coriander. Serve immediately.



89 thoughts on “Butter chicken & Peshwari naan

  1. lovely. one of my favorite days of the week. time to relax, get lost and lose one’s self in time.
    lovely recipe. lovely family. lovely dogs.
    lovely scenery.

  2. I always find that a lot of these exotic recipes have ingredients that are not so easy to find in a normal European supermarket (not to say the Norwegian’s), but with this one I could pretty much find every single thing and it still looks and sounds so delicious! Wonderful recipes, and as always beautiful photography!

    1. So happy you mentioned this Anna – this is such an easy recipe to make, accessible to everyone (all these spices are sold in all grocery/supermarkets). I hope you’ll enjoy – it’s one of my favorite recipes when I am in a mood for a home-made Indian meal! Mimix

  3. “the dogs enjoyed harassing cows at a nearby farm” —

    Don’t want to be a spoilsport, but if the cows are in calf (pregnant) neither them nor their owner likes it very much if dogs chase them around. If one constantly praises the surrounding farms and their work one should actually know about that.

    1. Hi Martina! When I say ‘harassing’, I meant it in a light tone. The dogs and cows know each other very well, the farm owners are our neighbors and friends. The dogs enjoy running in the field, and to be quite honest the cows hardly notice them :). Bonne soirée, Mimix

  4. Thank you for your wonderful week-end-story and the inspiring recipes! Reading your blog is always like looking in a mirror – except for the different recipes everything seems to be equivalent… So many things to organize, so many thougths about the children and above all an obsession for preparing delicious meals for our families. Greetings from far away, Yushka

    1. Greetings Yushka! Thank you for your ever-so kind comments! This recipe is a big hit at home, especially the Peshwari naans – I ususally make extra portions for the schools snacks – nutricious and delicious! Have a lovely week Yushka! Mimix

    1. Thanks Sue! This recipe is surprisingly easy and gives so much satisfaction! When my husband and I were going through the photos, we were hungry all over again. Naan is so rewarding to make, all you need is a bit of extra time (and patience) for the dough rising. I just love how it’s in the oven for less than 2 minutes – so delicious! Enjoy the recipes! Mimix

  5. Thanks a lot, Mimi. We discovered Peshwari Naan when we moved to England and it’s been a love story ever since. I never tried it on my own but I am happy to read here that it’s not that difficult! Wonderful! Will try this very, very soon. I love Indian food.

    Have a lovely week, Mimi, all the best,

    1. You are welcome Christine! So glad to meet a fellow Peshwari naan lover 🙂 It is so heavenly, and I love the butter chicken sauce to accompany the bread – sweetness mixed with full-on hot flavours! Enjoy the recipe! Have a lovely week, Mimix

      1. Mimi, just wanted to tell you that we indeed tried your Peshwari naan and it’s delish… we moved from England back to Germany in summer and it feels so good to still be able to indulge into some of our favourite dishes here in Berlin – homemade… one of it being your Peshwari naan. Thanks!

        Christine ♥

  6. Oh, this looks delicious! We have been trying to bring more Indian cooking to the table. Especially as we just discovered the local asian store. 🙂

    Thanks for the inspiration!

    Love from Germany,


  7. Salut Mimi! As I read your article on butter whilst eating my own butter chicken for lunch, I had to write. I always find it so interesting the variations inherent in such common dishes. Of course, everyone lays claim to THE most authentic version. My wife, who is Sikh, still scolds me because I don’t make chai the proper way. IE: Her way. HAHA! My motto, as long as it’s good, who cares.

    PS Love all the wonderful photography. Magical.

    1. Salut Robert! Thank you for visiting. This is definitely one of my favourite easy-tasty-family hit recipes – improvised with crème fraîche. I would love to have your authentic Chai tea recipe – there’s nothing better than a good tip! Thank you! Mimix

      1. I’ve had my share of tea in India and abroad, and I find the Indian way of making it to have more of a personal touch, letting you try different variations. Some of my favorites are – ginger, cardamom,masala,ginger-lemon and malai (cream)

  8. Hi Mimi, everything on this blog is beautifully said and photographed…not to mention the wonderful genuine food you share. Every once in a while I enjoy making Indian food, I want to try the butter chicken and peshawari naan soon. Thanks!


  9. Hi Mimi,thank you for your wonderful story,i like this.
    I found her blog, and love this blog.all is so wonderful.
    Love greeting from austria.Edith.

  10. Ahh.. Sunday night… I always wonder on how fast the weekend just flies by… Sunday night dinner was something along the lines of chicken biryani for me.. I love reading about someone embracing Indian food into their everyday meals!!! lovely post as always!!

  11. Salut Mimi and thank you for a wonderful recipe! The pictures are so beautiful and they make me want to try the recipe asap. Actually I am planning to try it tomorrow. Could you please advice on naan bread? When you make naan dought in the morning and bake in the evening, do you keep it in the fridge during the day or at room temperature? Thank you in advance for your reply! Anna

    1. Bonsoir Anna! Thank you so visiting! So, regarding the naan bread, I would suggest you keep the dough in an oiled bowl and covered with a clean towel at room temperature, preferably in a warmer environment. The longer you let the dough rise, the less fresh yeast you need to use, and the naan bread will taste better! Wishing you a great meal! Mimix

  12. My all time favorite indian combo is Butter Chicken and sweet peshwari! Have been on the hunt for the perfect filling for peshwari. This looks amazing 🙂

  13. I love recipes like these because one can always tweak a little here and there as opposed to a baking recipe. Quite interesting to see an Indian recipe – I didn’t think it would be that popular in France but I suppose it your international influence. Fabulous pictures as always.

  14. Salut Mimi,
    Wonderful to see the children out and enjoying the countryside. They learn so much through their interactions with nature that can’t be learnt in a classroom. Mimi, I think Butter Chicken and Naan was one of the first dishes with a bit of spice that I introduced to my boys many, many years ago and still today it’s a firm family favourite. Sweet memories of little boys with curry sauce all over their faces. Lovely post Mimi and as always the perfect photos to compliment your sweet writing. Bonne Journee. Anita xx

    1. Bonsoir Anita! Your boys are very lucky to have such a talented cook and mother – I can just imagine the delicious butter chicken from your kitchen. Thank you for dropping by – wishing you a wonderful week – please send me your address (via email or FB?) so I can send you some bay leaves from my garden! Bonne semaine Anita! Je vous embrasse, Mimix

      1. Vous etes tres gentille Mimi. Bay is one of my favorite herbs and I love to use it when poaching chicken breasts and making a tomato sauce my Father taught me. I will write you a little email. Merci beaucoup Mimi. Bisous. Anita xx

  15. Hi Mimi, what a great recipe! I love Indian food and that one sounds very delicious. I hope I can try it soon. Your pictures are also very lovely. Have a nice evening!

  16. Thank you for introducing me on Peshwari nann. It sounds delicious and I can’t wait to try it. Your blog is so beautifully done…I feel like I am leafing through a cookbook. I love your prose and your husband’s pictures are so rich.

    1. Merci beaucoup Michelle! Peshwari naan goes so well with various curries, th emixture of sweet and spicy flavors make a perfect combination. Thank you so much for your kind words – my husband and I share a passion for food and photography, and we are so happy to be able to share it with you! Have a lovely day! Mimix

  17. Sundays are just the best… I remember when my children were younger… just knowing that the day was ours… to do as we pleased… it was such bliss in a week where everything was so organised…

    Another fab recipe… thank you Mimi… xv

  18. Hello mimi, that forest reminds me of my time in the countryside of Ireland. so peaceful and quiet! When we are having it, the best thing to do is enjoying it as much as we can.

  19. Hello Mimi- greetings from Washington, D.C. I simply adore your blog! When you are cooking the naan, do you know if “grill setting” is the same as “broil” here in the states? That’s when the oven has only top heat at a very high temperature. Thank you!

    1. Bonjour Erin. Greetings from Médoc! Thank you so much for visiting my blog – so happy to be able to share our favorite family recipes with you 🙂 To answer your question, yes, grill setting is the same as broil. I hope you will enjoy the recipe! Have a great day! Mimix

  20. love the love your recipe – and as always your writing style – I always fee like I am on the page with you :O)

  21. I love everything on your website, just beautifully laid out, but what I really come for is the photographs, they are divine!!!!

    If ever I could get to shot photos like these, I would consider myself blessed….:)

    1. Bonjour! Thank you for such a kind comment – my husband will be very happy to hear this. Photography (and dogs!) are his passions. Thank you for sharing your thoughts – it means so much to us! Have a great day. Mimix

  22. I just made butter chicken last night, and it looked NOTHING like this! I never thought of the almonds, and I didn’t add the fenugreek… thought I could get away with just garam masala. I was wrong! I’ll definitely be giving your recipe a try next time!

    1. Ah! I hope you will enjoy this recipe then! I improvised with the crème fraîche – mainly because I love this ingredient and it’s also so easy to get in France. Sour cream and of course yougurt (I prefer the richness of greek yogurt) are good options too. This dish (and the Peshwari naan) give me so much satisfaction! Have a great day (and meal!) Mimix

  23. Beautiful pictures as usual!!!!! I think I would love to have at least a get away home there. (When fortune smiles upon me perhaps)

    Would you ever be willing to do a post on your kitchen and pantry? I would love to know how you organize and go about your process.

    I am most interested in the spices and staples that you keep, as you always show us your stunning and fresh produce.

    What ever you share with us is always beautiful. Especially your family and puppies!!!!!

    1. Thank you so much Arline! Sharing your thoughts means so much to me – and your kind words are so encouraging. One of these days I will try to do a post of my kitchen and pantry what I use most, kitchen tools etc… I always have a small stock of tomato cans, tomato paste, all sorts of pasta and rice. I have a rack filled with all my favorite spices, from turmeric, nutmeg to piment d’espelette… the list is endless. I would say that butter, eggs, garlic and orange blossom water are amongst my ‘can’t live without’ products! Living in the country, we make sure to have a good stock so we don’t have to go to the big stores too often. We get fresh produce every other day, depending on what the market has to offer. Have a lovely day! Mimix

  24. My goodness! Peshwari naan is my absolute favorite curry-dipping device and I’ve never made it at home, so thank you for sharing your recipe. I’m so tempted to make a batch for snacking on its own.

    Happy belated birthday wishes, Mimi! Here’s to a wonderful year full of delightful meals, furry pups + great beauty ahead! 🙂

    1. Merci ma chère Hana! I have a feeling you and I would have a great time sharing meals! We definitely have similar taste 🙂 Thanks so much for your birthday wishes! Enjoy the rest of the week! Mimix

  25. I am thrilled to have your recipe for naan…have been on the lookout for one… I had a great time/success with your other dough recipes (just made the dough recipe for the pigeon pie for a chicken pie : ) and it turned out so well!
    On another note….I too appreciate how wonderful it is to come home with dinner already on the way. Have learned from my mistakes! No fun stressing over dinner after such a lovely time spent w/kids !
    Happy week and just loving all the treasures your share!

    1. Hi Valérie! So happy to hear you enjoyed the dough recipe – hopefully you will enjoy this Peshwari naan recipe. Have a lovely week too! Thanks for sharing your thoughts! Mimix

  26. I am wondering if there is a way to make a less spicy version of the butter chicken recipe.I want to make it for my family but my younger sisters don’t like anything that is spicy.
    As always, I loved reading about you and your family, your life is so beautiful! Thank you so much for sharing with us!

  27. Mimi me encanta su blog las fotos me parecen preciosas en mi familia tambien adoramos los perros. podria decirme que es la levadura activa en granos y donde comprarla no he oido nunca de ella

    1. ¡Hola! La levadura activa (necesario para hacer pan, en ingles active dry yeast) se vende en paquetes que contienen 4 ó 5 sobrecitos. Necesita ser disuelta en agua/leche tibia para su utilización. Puede comprar esto en una tienda de alimentos saludables ó organico. Saludos desde Médoc. Mimix

    2. Hola, María del Carmen.

      Yo compro levadura de panadero, de la marca Maizena, en El Corte Inglés. Es levadura seca.

      Un saludo.

  28. Lovely pics. Although I’m a vegetarian, I’m rarely offended by your pictures of meat because they’re always so aesthetic!

    Btw, it’s called ‘peshawari naan’, not ‘peshwari naan’. It’s named after Peshawar, a city in Pakistan.

  29. hi Mimi, i just love your beautiful photos, you have a gorgeous family and living your dream. I have tasted butter chicken but always thought it too complicated – i will definitely give your recipe a try. Would love to see your recipe for breyani – that is my absolute favourite Indian meal.

  30. Wow, what an alluring meal — I can almost sense the warmth of the spices through the screen. Completely delicious!

  31. I absolutely love your blog! Everything is so thoughtful and beautiful. My husband and I are currently living in Honduras, and I often can’t find ingredients beyond the basics here. But I saw this recipe, and knew we had to try it! I ordered some of the spices online, and we made it last night – it was delicious! Thanks for such a great recipe – we will definitely be making it again.

  32. @Roast chicken with crème fraîche and herbs

    Delicious! I added some sweet potatos to the chicken.
    Seems to become one of my favourite recipes.

  33. I just want to tell you how much I adore your lifestyle and blog. The photography is exceptional, you and your family including the dogs are absolutely gorgeous and your recipes are divine. I have just made this butter chicken for lunch and its sooo yummy. Thank you so much for sharing it all!!

  34. I found your site whilst searching for a peshwari naan recipe. Thank you so much for sharing!! The naan’s turned out perfectly and were so delicious. I plan to try your butter chicken recipe very soon (with the naan breads again of course!).

      1. The butter chicken recipe is wonderful and the perfect partner to the naan breads – thank you again. Are the naan breads good to cook in advance and then re-heat?

  35. This looks very good indeed, I like having a few good curry recipes under my belt, especially for the winter months. I have everything apart from the fresh ginger in my pantry, and will be making this for our Monday night dinner….something to brighten up mouldy Monday! Thanks

  36. Hello Mimi, I hope you don’t mind me making your butter chicken, I have altered slightly to feed 2. It was a raging success, and is now on my blog and will be a loved inclusion to my repertoire. Thanks for your inspiration.

  37. I have only cooked simple Indian recipes before. This is my family’s favorite Indian dish so expectations (& pressure) were high – they all loved your recipe! Thank you so much. This will be a regular in our house.

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