Velvety Butter Chicken With Fluffy Rice and Naan

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp chili powder
• Salt to taste
• 2 tbsp butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp cumin seeds
• 1 can (15 oz) tomato puree
• 1 cup heavy cream
• 2 tsp garam masala
• 1 tsp fenugreek leaves
• Salt and pepper to taste
• Fresh cilantro for garnish
• 2 cups basmati rice
• 4 cups water
• 1 tsp salt
• 1 tbsp butter or ghee
• 2 cups all-purpose flour
• 1 tsp sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup warm water
• 1/4 cup plain yogurt
• 2 tbsp melted butter

Instructions

1. Combine all marinade ingredients in a large bowl. Add the chicken pieces and coat well. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat oven to 400°F (200°C). Spread the marinated chicken on a baking sheet and bake for 20 minutes until cooked through.
3. In a large pan, heat butter over medium heat. Add cumin seeds and sauté until they begin to pop. Add onions, garlic, and ginger, cooking until the onions are golden brown.
4. Add tomato puree, garam masala, and fenugreek leaves. Stir well and let simmer for 10 minutes, stirring occasionally.
5. Stir in the cream and reduce heat to low. Add the baked chicken pieces and toss to coat in the sauce. Let it simmer for another 10 minutes. Season with salt and pepper.
6. Rinse the rice under cold water until the water runs clear.
7. Bring water to a boil in a medium saucepan. Add the rice and salt, then cover and reduce heat to low. Simmer for 15 minutes.
8. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and stir in butter or ghee.
9. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
10. Incorporate warm water and yogurt, mixing until a soft dough forms. Knead on a floured surface for about 5 minutes until smooth.
11. Divide the dough into 8 pieces, roll out each into an oval shape.
12. Heat a large skillet over medium-high heat. Cook each naan until bubbles form and brown spots appear, about 2 minutes per side. Brush with melted butter before serving.