Spicy Indian Butter Chicken with Garlicky Naan

Ingredients

Instructions

1. 1 In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Add chicken cubes and mix well. Cover and marinate in the refrigerator for at least 1 hour.
2. 2 Heat butter in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
3. 3 Add minced garlic and grated ginger to the skillet, cooking for an additional 2 minutes until fragrant.
4. 4 Stir in coriander, cinnamon, and cayenne pepper. Cook for 1 minute, then add tomato puree. Simmer for 10 minutes.
5. 5 Add marinated chicken to the sauce. Cook, stirring occasionally, until chicken is cooked through, about 15 minutes.
6. 6 Stir in heavy cream and simmer for another 5 minutes. Garnish with chopped cilantro before serving.
7. 7 For the naan, in a bowl, mix flour, baking powder, baking soda, and salt. Add yogurt and milk, then knead into a soft dough. Let it rest for 30 minutes.
8. 8 Divide dough into 8 balls. Roll each ball into a flat oval shape.
9. 9 Heat a skillet over medium-high heat. Cook each naan for 2 minutes on one side until bubbles form, then flip and cook the other side for 1 minute.
10. 10 Brush melted butter and garlic over each naan while warm. Serve with butter chicken.