For Marinating The Chicken:
500 grams boneless chicken (preferably thigh pieces)
1/2 cup thick yogurt
1 tbsp lemon juice
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp ginger-garlic paste
Salt to taste

For Butter Chicken Gravy:
2 tbsp butter
1 tbsp oil
1 bay leaf
2 cardamoms
1 cinnamon stick
1 tsp ginger-garlic paste
3 medium tomatoes (pureed)
1/2 tsp red chili powder
1/2 tsp garam masala
1 tsp sugar
1/2 cup fresh cream
Salt to taste
1 tbsp kasuri methi (crushed)
Fresh coriander for garnish

For Homemade Naan:
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp sugar
1/4 cup yogurt
1/2 cup warm water (as needed)
1 tbsp oil
Butter or ghee for brushing

Step-By-Step Method                                                                              

Step 1: In a bowl, mix all marination ingredients and coat chicken well. Refrigerate for at least 1 hour

Step 2: Grill or pan-sear the marinated chicken until lightly charred and cooked. Set aside

Step 3: In a pan, heat butter and oil. Add bay leaf, cinnamon, and cardamom. Sauté for 1 minute

Step 4: Add ginger-garlic paste and cook until raw smell goes. Add tomato puree and cook for 8–10 minutes

Step 5: Add chili powder, garam masala, sugar, and salt. Mix well and simmer for 5 minutes

Step 6: Add cooked chicken pieces, cream, and kasuri methi. Simmer for 10 more minutes. Adjust consistency as needed

Step 7: For naan, mix all dry ingredients in a bowl. Add yogurt, oil, and warm water gradually to form a soft dough. Rest for 1 hour

Step 8: Divide dough into balls, roll each into oval shape, and cook on hot tawa or pan until golden spots appear. Brush with butter

Step 9: Serve hot butter chicken with fresh naan and enjoy

Manish Tip: To get that restaurant-style smoky flavor, place a hot charcoal piece in a small bowl inside the curry, pour some ghee over it, cover with a lid for 2 minutes, then remove

Nutrition (Per Serving):