Marinade your chicken thighs in yogurt, ginger and garlic paste, and the spices (1 tbsp garam masala, 1 tbsp turmeric, 1 tsp salt, 1 tsp chilli powder). Leave to marinate for at least 30 minutes, preferably overnight.
Once marinated, place the chicken on a baking tray and grill at 210 degrees Celsius for 25 minutes.
Fry your chopped onions until golden brown, then add your chopped tomatoes followed by 3/4 of the can filled with water. Mix until well incorporated and then add in your spices (2 tbsp garam masala, 1 tbsp turmeric, 3/4 tbsp chilli powder, 3/4 tbsp salt, 1 tsp fenugreek, 1 tsp brown sugar). Cook for a further 10 minutes on low heat.
Let the sauce cool down and then blend the sauce until smooth.
Place the sauce back into the pan followed by the cooked chicken thighs. Mix well. Add in your double cream, 2 tbsp of butter and finish off with fresh coriander. Cook for a further 10 minutes on low heat.
For the garlic butter naan, mix melted butter, finely chopped garlic cloves, and fenugreek. Brush the mixture over the naan bread and serve alongside the butter chicken.
Cook it hands-free.
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