Creamy Butter Chicken and Soft Garlic Naan

Chop the tomatoes, red onions, ginger, and thinly slice the garlic. Pound some of the garlic and ginger to a paste in a mortar and pestle. Roughly chop the fresh coriander.

In a bowl, marinate the cubed chicken breast with ginger-garlic paste, salt, plain yogurt, black pepper, cumin, coriander powder, garam masala, kashmiri chili, lemon juice, and oil. Mix well to coat the chicken.

For the naan dough, combine all-purpose flour, yeast, salt, sugar, yogurt, and oil in a bowl. Pour in warm water and knead until the gluten is strong. Shape the dough into a ball, cover with a damp towel, and let it rise until doubled in size.

Heat oil in a pan and fry the marinated chicken, spreading it out. Cook until completely charred on the outside and golden brown. Remove from the pan and set aside.

In the same pan, melt oil and butter together. Sauté the chopped onions and ginger-garlic paste. Stir in the tomatoes, cumin, coriander powder, garam masala, salt, and kashmiri chili, cooking down until it forms a thick paste.

Add cashew nuts to the spice paste to infuse flavors, then pour in water, mix well, cover, and bring to a simmer.

Once the sauce has cooked down and is fragrant, use an immersion blender to blend the mixture until perfectly smooth and silky. Stir the cooked chicken pieces back into the sauce to finish cooking.

Punch down the risen naan dough, flour your work surface, and portion the dough into balls. Roll them out and cook in a hot dry pan until risen and bubbly. Flip the naan directly over open stovetop flames to char the edges.

Melt the remaining butter and mix in finely minced garlic and chopped fresh coriander. Generously brush this garlic herb butter over the hot naan flatbreads.

Finish the butter chicken by stirring in the heavy cream. For extra flavor, add a little more butter and a pinch of dried fenugreek leaves if desired. Serve immediately with the warm garlic naan.