One-Pan Butter Chicken & Garlic Butter Naan

In a bowl, combine cubed chicken thighs with spices (red chili powder, garam masala, turmeric, salt, black pepper, cayenne), Greek yogurt, lemon juice, ginger paste, and minced garlic. Mix well and let it marinate for at least 30 minutes.

Heat butter and olive oil in a large pan over medium-high heat. Add the marinated chicken and cook until golden and cooked through. Remove the chicken from the pan and set it aside.

In the same pan, add more butter and oil over medium heat. Add the diced onions and cook until soft, about 5 minutes. Then add minced garlic, ginger paste, and all the sauce spices. Stir and cook for another 1-2 minutes.

Add the tomato sauce (passata) and cashews. Simmer for 5 minutes, then stir in the heavy cream. Blend the sauce until smooth using a handheld or regular blender.

Return the blended sauce and the cooked chicken to the pan. Simmer on low for 10-15 minutes. Stir in the remaining butter until melted.

Finish with a squeeze of fresh lime juice and garnish with cilantro before serving with warm naan and basmati rice.

Prepare your naan dough by dividing it into small balls.

Roll out each dough ball into a flat disc. Cook the naan in a hot pan for a few minutes on each side until puffed and golden brown spots appear.

While the naan is cooking, prepare the garlic herb butter by mixing melted butter, minced garlic, and chopped fresh cilantro.

Brush the hot, cooked naan with the garlic herb butter immediately after taking it off the pan.