Butter Chicken (Murgh Makhani)
Ingredients:
* 1 ½ lb (700 g) boneless chicken thighs or breasts, cut into chunks
* 1 cup plain yogurt
* 2 tbsp lemon juice
* 2 tsp ground cumin
* 2 tsp garam masala
* 1 tsp ground turmeric
* 2 tsp chili powder (adjust to taste)
* 1 tbsp grated ginger
* 3 cloves garlic, minced
* 2 tbsp butter
* 1 tbsp oil
* 1 large onion, finely chopped
* 1 can (14 oz / 400 g) tomato purée
* 1 cup heavy cream (or coconut cream for dairy-free)
* 1 tsp sugar (optional, balances acidity)
* Salt to taste
* Fresh cilantro for garnish
Instructions:
1. **Marinate Chicken**
Mix yogurt, lemon juice, cumin, garam masala, turmeric, chili, ginger, garlic, and salt. Coat chicken, cover, and refrigerate **at least 1 hour** (overnight best).
2. **Finish Sauce**
Stir in cream, sugar, and a pinch of garam masala.
3. **Serve**
Garnish with cilantro and a swirl of cream. Best with hot naan or basmati rice.
Garlic Naan (Without Tandoor)
Ingredients:
* 2 cups all-purpose flour
* 1 tsp sugar
* 1 tsp salt
* ½ tsp baking powder
* ½ tsp baking soda
* 2 tbsp plain yogurt
* 2 tbsp oil
* ½ cup warm milk (adjust as needed)
* 2 tbsp butter, melted
* 2 cloves garlic, minced
* Fresh cilantro
Instructions:
1. **Make Dough**
Mix flour, sugar, salt, baking powder, and soda. Add yogurt, oil, and warm milk.
2. **Shape & Cook**
Divide dough into balls. Roll out into ovals. Flip and cook other side.
3. **Garlic Butter Finish**
Mix melted butter with garlic and cilantro. 
Together, serve your **Butter Chicken with hot Garlic Naan** – creamy, spiced, and utterly comforting.