Indian Butter Chicken with Naan Bread

Ingredients

• 1 pound chicken breast, cubed
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 tablespoon garam masala
• 1 teaspoon chili powder
• 2 tablespoons butter
• 1 cup tomato puree
• 1 cup heavy cream
• 1 teaspoon fenugreek leaves, dried
• 1 teaspoon salt, or to taste

• 2 cups all-purpose flour, sifted
• 1 cup warm water
• 1 cup plain yogurt
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon oil

Method

1. 01
   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. 02
   Heat butter in a pan over medium heat. Add marinated chicken and cook until browned and cooked through, about 10 minutes.
3. 03
   Add tomato puree to the pan and cook for another 5 minutes until the sauce thickens slightly.
4. 04
   Stir in heavy cream and fenugreek leaves. Simmer for 5 minutes, adjusting salt to taste. Set aside.
5. 05
   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. 06
   Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
7. 07
   Divide the dough into equal portions. Roll each portion into an oval shape using a rolling pin.
8. 08
   Heat a skillet over medium-high heat. Cook each naan for about 2 minutes on each side until golden and puffed.
9. 09
   Serve the butter chicken hot, garnished with cilantro, alongside freshly made naan bread.