Butter Chicken with Naan 🍗🍛 Servings: 4 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients For the Butter Chicken 1 lb (450g) boneless, skinless chicken thighs, cut into chunks 1/4 cup plain yogurt 1 tablespoon garam masala 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon paprika Salt and pepper, to taste 2 tablespoons vegetable oil 1 onion, finely chopped 4 cloves garlic, minced 1 inch ginger, grated 1 can (14 oz) crushed tomatoes 1 cup heavy cream 4 tablespoons unsalted butter Fresh cilantro, chopped (for garnish) For the Naan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup warm water 2 tablespoons olive oil 2 tablespoons butter, melted 2 cloves garlic, minced Fresh parsley, chopped (for garnish) Instructions Prepare the Butter Chicken Marinate Chicken: In a bowl, combine chicken, yogurt, garam masala, turmeric, cumin, paprika, salt, and pepper. Let marinate for at least 15 minutes. Cook Chicken: Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned. Remove and set aside. Sauté Aromatics: In the same skillet, add chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent. Add Tomatoes and Cream: Stir in crushed tomatoes and bring to a simmer. Add heavy cream and butter, mixing well. Combine: Return the chicken to the skillet and simmer for about 10 minutes until the chicken is cooked through and the sauce is thickened. Adjust seasoning if needed. Prepare the Naan Make Dough: In a bowl, combine flour, baking powder, and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for a few minutes until smooth. Let it rest for 10 minutes. Cook Naan: Divide the dough into balls. Roll each ball into a flat oval. Heat a skillet over medium-high heat. Cook each naan for about 1-2 minutes on each side until golden and puffed. Add Garlic Butter: In a small bowl, combine melted butter and minced garlic. Brush this mixture over the hot naan and sprinkle with chopped parsley. Serve Plate the Dish: Serve the butter chicken hot, garnished with fresh cilantro, alongside naan. Tips and Variations Add Vegetables: Include peas or spinach in the butter chicken for extra nutrition. Spice Level: Adjust spices according to your heat preference. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy your Butter Chicken with Naan – a rich and delicious meal! - @evergreens.lifest