Comforting Chicken Tikka Masala and Naan by Camcancoook

Ingredients

• 2 lb chicken thighs, cubed
• 1/4 cup greek plain yogurt
• 0.5 lemon, juiced
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 2 tbsp garam masala
• 2 tsp salt
• 1 tsp chicken bouillon
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp coriander
• 2 tsp turmeric
• 2 tbsp paprika
• 2 tbsp ghee
• 1 red onion, diced
• 28 oz canned whole peeled tomatoes
• 1.5 tbsp kasuri methi
• 1.5 tsp sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tbsp butter
• 1/4 cup cilantro, chopped

Instructions

1. Combine chicken with yogurt, lemon juice, 1 tbsp garlic paste, 1 tbsp ginger paste, and half of the spice blend (garam masala, salt, bouillon, chili powder, cumin, coriander, turmeric, paprika). Marinate for at least 1 hour.
2. For the naan: Combine yeast, sugar, and 1/2 cup warm water; let sit until foamy. Mix with flour, yogurt, remaining water, oil, and salt. Knead until smooth, let rise for 1 hour, then roll into discs and cook in a hot pan until bubbly.
3. Sear marinated chicken in a pan over medium-high heat until browned on all sides. Remove and set aside.
4. In the same pan, heat ghee and sauté diced red onion until translucent. Add remaining garlic and ginger paste, cooking until fragrant.
5. Add the remaining spices and canned tomatoes. Simmer until thickened, then blend until smooth.
6. Return chicken to the pan, add heavy cream, sugar, and kasuri methi. Simmer until the sauce reaches desired thickness.
7. Stir in butter, garnish with cilantro, and serve with warm buttered naan.