Indian Butter Chicken with Naan Bread

Ingredients

Instructions

1. 1 In a large bowl, combine yogurt, lemon juice, ginger garlic paste, garam masala, and chili powder. Add the chicken cubes and marinate for at least 30 minutes.
2. 2 Heat butter in a pan over medium heat. Add marinated chicken and cook until browned and cooked through, about 10 minutes.
3. 3 Add tomato puree to the pan and cook for another 5 minutes until the sauce thickens slightly.
4. 4 Stir in heavy cream and fenugreek leaves. Simmer for 5 minutes, adjusting salt to taste. Set aside.
5. 5 For the naan, mix flour, sugar, salt, and baking powder in a bowl. Add yogurt and warm water, mixing to form a soft dough.
6. 6 Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
7. 7 Divide the dough into equal portions. Roll each portion into an oval shape using a rolling pin.
8. 8 Heat a skillet over medium-high heat. Cook each naan for about 2 minutes on each side until golden and puffed.
9. 9 Serve the butter chicken hot, garnished with cilantro, alongside freshly made naan bread.