Butter Chicken With Homemade Garlic Naan

What You’ll Need:

Butter Chicken:

• 1 lb. diced regenerative organic boneless skinless chicken thighs

• 1 tsp garam masala 

• 1 tbsp curry powder 

• ¼ cup finely minced onion

• 1 tbsp tomato paste 

• 3 tbsp chicken stock 

• 4 oz heavy cream 

• 6 tbsp plain yogurt (plus extra for serving) 

• Butter (about 2 tbsp) 

• Sugar (about ¼ tsp) 

• Salt & black pepper (to taste) 

• Cooking oil 

• Fresh cilantro (for garnish) 

Basmati Rice:

• 1 cup basmati rice 

• Water & pinch of salt

Homemade Garlic Naan:

• 1–2 cups all-purpose flour (plus more for kneading) 

• 1 tsp instant yeast

• ½ tsp sugar 

• ½ tsp salt

• 2 packets yogurt (or ~½ cup plain yogurt) 

• ¼ cup warm water 

• ½ tbsp oil 

• Butter + garlic powder for brushing

Let’s Cook:

Make the Naan Dough:

In a large bowl, whisk together flour, instant yeast, sugar, salt, and a pinch of pepper. Add yogurt, warm water, and oil; stir until just combined and a sticky dough forms. Sprinkle a bit of flour on your work surface and knead dough into a smooth ball, 8–10 minutes. Place dough back in the bowl, cover with a damp towel, and let rise in a warm spot 1–1½ hours until doubled in size. 

Cook the Rice:

Once dough is almost ready, in a small pot combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low and cook until tender (~15–18 min). Keep covered. 

Start the Butter Chicken:

Heat a drizzle of oil in a medium pan over medium-high. Add chicken in a single layer and season with salt & pepper. Cook, stirring occasionally, until browned and cooked through (~6–8 min). Reduce heat to medium. 
Stir in garam masala, curry powder, and garlic powder until fragrant (~30 sec). 

Build the Sauce:

Add tomato paste, onion paste, and stock concentrate; stir to combine. Pour in cream sauce base and about ¾ cup water. Cook, stirring, until the sauce thickens (~2–3 min). 
Add butter and sugar, stir until butter melts, then reduce heat to low; cover and keep warm, stirring occasionally. 

Cook the Naan:

Once dough has doubled, divide it into portions and shape into balls. Flatten with your palm and roll into ~7-inch rounds. 
Heat a large drizzle of oil in a heavy-bottomed pan over medium-high heat. Cook each naan 1–2 min per side until golden and puffed. 
Brush immediately with melted butter mixed with garlic powder; cut into wedges. 

Finish & Serve:

Fluff rice with a fork. Divide rice between bowls and ladle butter chicken on top. Drizzle with extra yogurt and sprinkle with cilantro. Serve hot naan alongside.