Butter Tandoori Chicken With Naan

1. In a large bowl, combine the 1.5 kg chicken pieces, 1 tbsp ginger garlic paste, 1 tsp salt, 1 1/2 tsp chopped red chili, 1/2 tsp turmeric powder, 3/4 tsp black pepper, 1 tbsp tandoori paste, 1/2 tsp sugar, 2 tbsp lemon juice, 1/2 cup yogurt, 3/4 tsp garam masala, and 2 tbsp tomato paste.
2. Mix everything really well so every piece is coated properly.
3. Cover and refrigerate for at least 4 hours, but overnight gives the best flavour and much more tender chicken.
4. Roughly chop the 1 large onion and blend it with a splash of water until smooth. 
5. Heat 1/2 cup ghee in a large wok or deep pan over medium heat.
6. Once the ghee starts to froth slightly, add the blended onion and 1 large cinnamon stick.
7. Cook for about 5 minutes until the onion loses its raw smell and turns lightly golden.
8. Add the marinated chicken along with all the marinade.
9. Cook uncovered over medium-high heat for 15 minutes, stirring now and then so the sauce doesn’t catch at the bottom.
10. Reduce the heat to low, cover, and cook for another 25 to 30 minutes until the chicken is fully cooked and tender.
11. If the sauce thickens too much, add a small splash of hot water.
12. Stir in the 250 ml fresh cream and simmer gently for 5 minutes. Taste and adjust salt if needed.
13. Scatter over finely chopped fresh coriander before serving.
14. Serve hot with basmati rice or warm garlic spring onion naan.

Garlic Spring Onion Naan

Dough

1. In a large bowl, combine the 3 cups self-raising flour, 3 tsp baking powder, 1/4 tsp salt, and 3 tsp ghee.
2. Rub the ghee into the flour mixture using your fingertips until crumbly.
3. Add the 3 finely chopped spring onions and mix through evenly.
4. Add enough yogurt little by little until you have a soft dough.
5. The dough should feel slightly tacky but still manageable. Cover and let it rest for 20 minutes while you prepare the garlic butter.

Garlic Butter

1. Heat the 4 tbsp ghee in a small pan over low heat.
2. Add the 3 finely chopped garlic cloves and cook gently for about 1 minute. Don’t let the garlic brown too much, as it can turn bitter.
3. Stir in the 3 tbsp chopped parsley, 1/4 tsp salt, and 1/4 tsp cracked black pepper. Remove from heat.

Shape and Bake

1. Preheat your grill to its highest setting, about 500⁰F (260⁰C), and place a baking sheet inside to heat up as well.
2. Divide the dough into equal balls.
3. On a lightly floured surface, press each one into an oblong shape using your hands. No rolling pin needed here.
4. Carefully remove the hot baking sheet and spray lightly with olive oil spray.
5. Place the naan onto the hot tray, spoon over some garlic butter, and brush evenly across the top.
6. Sprinkle with sesame or poppy seeds.
7. Bake or grill for 3 to 5 minutes until puffed and golden in spots. Keep an eye on them because they colour quickly.
8. Serve warm with the Butter Tandoori Chicken.