Delicious Butter Chicken & Cheesy Garlic Naan: Easy Recipe!

Marinate the chicken: In a bowl, combine diced chicken breast with lemon juice, cumin, turmeric, garam masala, cayenne pepper, paprika, 3 minced garlic cloves, and grated ginger. Mix well until the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Sauté the aromatics: In a large pan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be careful not to brown the onions too much.

Build the sauce base: Add the remaining minced garlic, grated ginger, and all spices (cumin, turmeric, garam masala, cayenne, paprika) to the pan. Cook for 1 minute, stirring constantly, until fragrant. Stir in the crushed tomatoes, 1 teaspoon of salt, and 0.5 teaspoon of sugar. Bring the mixture to a gentle simmer.

Cook the chicken and finish the sauce: Add the marinated chicken to the simmering sauce. Cook, stirring occasionally, until the chicken is tender and cooked through, about 10-15 minutes. Stir in the cooking cream. Simmer for another 5 minutes, ensuring the sauce is well combined and heated through. Taste and adjust seasoning if needed.

Prepare the Naan dough: In a large bowl, combine 2 cups all-purpose flour, 1 teaspoon active dry yeast, 1 teaspoon sugar, and 0.5 teaspoon salt. Add 0.25 cup plain yogurt and 0.5 cup warm water. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let rise in a warm place for 1 hour, or until doubled in size.

Assemble and cook the Naan: Punch down the risen dough and divide it into 6-8 equal portions. Roll each portion into an oval shape. Place about 1-2 tablespoons of shredded mozzarella cheese in the center of each oval, then fold the edges over to seal the cheese inside. Gently roll again to flatten the naan. Cook each naan on a hot, dry skillet or griddle over medium-high heat for 2-3 minutes per side, until puffed and golden brown spots appear.

Garlic Butter for Naan: In a small bowl, melt the remaining 2 tablespoons of butter and mix with 2 minced garlic cloves. As each naan comes off the skillet, brush generously with the garlic butter and sprinkle with fresh chopped coriander. Repeat for all naan breads.

Serve: Garnish the butter chicken with fresh chopped coriander. Serve hot alongside the cheesy garlic naan. Enjoy your homemade Indian feast!