Butter Chicken & Homemade Garlic Naan

• Wash and dry produce.
• In a large bowl, whisk together 1 cup + 2 TBSP flour (you’ll use more later), 1 tsp yeast, 1⁄2 tsp sugar, 1⁄2 tsp salt, and a big pinch of pepper. (For 4 servings, use 2 cups + 4 TBSP flour, 2 tsp yeast, 1 tsp sugar, and 1 tsp salt.)
• Add two packets of yogurt, 1⁄4 cup warm water, and 1⁄2 TBSP oil (four packets of
yogurt, 1⁄2 cup warm water, and 1 TBSP oil for 4). Stir until just combined and dough is sticky.
• Sprinkle 2 TBSP flour (4 TBSP for 4) over a clean work surface. (Be sure to measure the flour—we sent more!) Place dough on floured surface and shape into a ball. Reserve bowl.

• Hold dough with one hand and firmly press down and away with the other, then fold dough over itself. Repeat until dough is smooth and surface has a slight shine, 8-10 minutes. (If dough becomes too sticky, sprinkle hands and surface with some of the remaining flour to make kneading easier.)
• Reshape dough into a ball and return to bowl. Cover with a clean, damp kitchen towel and set aside in a warm location until doubled in size, 1-1 1⁄2 hours. TIP: Place covered bowl on top of the fridge or on stovetop with a 200-degree
preheated oven to create the perfect warm environment.

• Once dough has almost doubled in size, in a small pot, combine rice, 3⁄4 cup water
(1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes.
• Keep covered off heat until ready to serve.
• While rice cooks, place 1 TBSP butter (2 TBSP for 4) and half the garlic powder (you’ll use the rest later) in a small microwave-safe bowl; microwave until melted, 30-40 seconds. Stir to combine.
• Roughly chop cilantro.

• Open package of chicken and drain off any excess liquid.
• Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes. Reduce heat to medium.
• Add garam masala, curry powder, and remaining garlic powder to pan with chicken. Cook, stirring, until fragrant, 30 seconds.

• Stir in tomato paste, Vidalia onion paste, and stock concentrate until combined. Add cream sauce base and 3⁄4 cup water(1 1⁄2 cups for 4 servings). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes.
• Add 1 TBSP butter and 1⁄4 tsp sugar(2 TBSP butter and 1⁄2 tsp sugar for 4). Cook, stirring, until butter has melted, 30-60 seconds. Reduce heat to low; cover to keep warm until ready to serve, stirring occasionally.

• Once dough has doubled in size, transfer to a clean work surface. Halve dough (quarter dough for 4 servings) and reshape each piece into a ball. Using the palm of your hand, gently flatten each ball. Using a rolling pin, roll out each flattened dough ball into a round, about 7 inches wide and 1⁄4 inch thick.
• Heat a large drizzle of oil in a large, heavy-bottomed pan over medium-high heat. (TIP: Be sure to let the pan and oil heat up! This will ensure an even cook.) Carefully add one dough round at a time to pan. Cook until bottom is golden brown and top begins to bubble, 1-2 minutes. Carefully flip and cook until golden brown, 1-2 minutes. Transfer to a cutting board.

• Brush naan with garlic butter; quarter.
• Fluff rice with a fork.
• Divide rice between bowls. Top with butter chicken. Drizzle with remaining yogurt and garnish with cilantro. Serve with garlic naan.
Poultry is fully cooked when internal temperature reaches 165°.