Butter Chicken & Homemade Garlic Naan

• 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 ½ 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, ¾ cup water (1 ½ 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 ¾ cup water (1 ½ cups for 4 servings). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. • Add 1 TBSP butter and ¼ tsp sugar (2 TBSP butter and ½ 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 ¼ 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.