Butter chicken & naan

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the yogurt, lemon juice, and spices in a bowl. Add the chicken pieces and let them sit for 30 minutes.

Step 2

Heat a pan with a little oil or butter over medium-high heat. Cook the chicken pieces until brown on the outside. Take them out of the pan.

Step 3

Put the butter in the same pan. Cook the onion, garlic, and ginger until soft. Add the tomato passata, salt, and sugar. Let it bubble for 10 minutes.

Step 4

Combine flour, yeast, sugar, and salt. Stir in the yogurt, melted butter, and lukewarm water to form a soft dough.

Step 5

Knead the dough for 3 to 5 minutes until smooth. Cover and let it rest for 30 minutes to 1 hour (or at least 10 minutes if rushed).

Step 6

Divide the dough into 6 equal balls. Roll each ball into an oval shape about 1/8-inch thick.

Step 7

Heat a cast-iron skillet over high heat. Place the naan on the hot pan until large bubbles form and the bottom is golden (about 1 minute), then flip and cook the other side. Brush with melted butter or garlic butter before serving.