Butter Chicken with Garlic Naan

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Ingredients

• Chicken breast or thighs
• Lemon juice
• Kashmir chili powder
• Salt
• Greek yogurt
• Avocado oil
• Ground fenugreek
• Turmeric
• Ginger
• Garlic
• Garam masala
• All-purpose flour
• Active dry yeast
• Sugar
• Egg
• Yogurt
• Unsalted butter
• Garlic
• Cilantro
• Tomatoes
• Cinnamon stick
• Cardamom pods
• Cloves
• Cashews
• Kashmir chili powder
• Sugar
• Cream

Instructions

1. Marinate chicken with lemon juice, Kashmir chili powder, and salt for 20 minutes.
2. Prepare second marinade with Greek yogurt, avocado oil, ground fenugreek, turmeric, ginger, garlic, and garam masala. Marinate chicken for a few hours or overnight.
3. Make garlic naan dough by mixing water, yeast, sugar, egg, oil, yogurt, and salt with all-purpose flour. Knead and let it rise for 40 minutes to 1 hour.
4. Roll out naan dough, cook in a pan, and brush with garlic butter made with unsalted butter, garlic, salt, and cilantro.
5. Broil marinated chicken until slightly charred.
6. Blend tomatoes to make a puree.
7. Cook spices in butter, add ginger, garlic, tomato puree, salt, Kashmir chili powder, sugar, and chicken juice. Simmer until thickened.
8. Add water, blend, strain for a smooth sauce. Add fenugreek, butter, and cream. Simmer with chicken.
9. Garnish with cream, fenugreek seeds, and cilantro. Serve with garlic naan.

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