Spicy Indian Butter Chicken with Garlicky Naan

Ingredients

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 pounds chicken breast, cut into cubes

• 2 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons coriander
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• 1 cup tomato puree
• 1 cup heavy cream
• 1 cup fresh cilantro, chopped

• 2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cup plain yogurt
• 2 tablespoons milk
• 2 tablespoons butter, melted
• 3 cloves garlic, minced

Method

1. 01
   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. 02
   Heat butter in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
3. 03
   Add minced garlic and grated ginger to the skillet, cooking for an additional 2 minutes until fragrant.
4. 04
   Stir in coriander, cinnamon, and cayenne pepper. Cook for 1 minute, then add tomato puree. Simmer for 10 minutes.
5. 05
   Add marinated chicken to the sauce. Cook, stirring occasionally, until chicken is cooked through, about 15 minutes.
6. 06
   Stir in heavy cream and simmer for another 5 minutes. Garnish with chopped cilantro before serving.
7. 07
   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. 08
   Divide dough into 8 balls. Roll each ball into a flat oval shape.
9. 09
   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.