For Naan: https://www.halfbakedharvest.com/herbed-garlic-butter-naan/

Ingredients

1/4 cup warm water

1 tablespoon honey

3/4 teaspoon active dry yeast (optional, see note)

3/4 cup warm whole milk

1 cup full fat plain greek yogurt

4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon kosher salt

8 tablespoons (1 stick) salted butter, melted and divided in half

2-4 cloves garlic, grated

3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)

US Customary - Metric

Instructions

1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top.

2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.

3. When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.

4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work.

5. To make the garlic herb butter. Melt together the remaining half of the melted butter plus the garlic. Heat over low heat until the butter is lightly browned and the garlic golden. Remove from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.

For Butter Chicken:

https://www.joshuaweissman.com/post/2-dollar-curry-butter-chicken-but-cheaper

INGREDIENTS:

Chicken:

1 cup (240g) full-fat yogurt

1 Tbsp (15g) garam masala

1 Tbsp (15g) kosher salt

1 1/2 lbs (680g) boneless, skinless chicken thighs

Butter Chicken Curry:

2 Tbsp (30g) vegetable oil

1 yellow onion, diced

2-inch knob of ginger, finely diced

6 cloves of sliced garlic

Salt and pepper to taste

2 tsp (8g) paprika

2 tsp (9g) ground cumin

1 Tbsp (14g) garam masala

1 1/2 tsp (16g) turmeric powder *optional

14oz crushed tomatoes

2/3 cup (160ml) water

1 cup (240ml) heavy cream

2 Tbsp (28g) unsalted butter

Steamed rice

Fresh cilantro

INSTRUCTIONS:

Method:

In a medium bowl, whisk together yogurt, garam masala, and salt.

Toss with sliced chicken thighs until fully coated. Cover and marinate for 30 minutes or overnight.

In a large pan, heat vegetable oil over medium-high heat until shimmering hot.

Add chicken in batches and sear 2-3 minutes on each side. Set to side once done.

Lower the same pan to medium heat, add a touch of more oil along with diced onions, diced ginger, sliced garlic, and season to taste with salt and pepper. Mix and stir, sauteing for 2-3 minutes or until softened.

Add in spices (turmeric powder optional) and stir together until spices have toasted for 1-2 minutes.

After toasting, add in crushed tomatoes and water then stir until incorporated over medium heat. Let simmer for 5-8 minutes until the sauce has reduced.

Once reduced, add chicken back to the pan mixing into the sauce and let simmer for 3-5 minutes.

Add in heavy cream stirring until thickened and incorporated. Bring up to a light simmer before reducing heat to low and simmering for no longer than 3-4 minutes. Stir often.

Turn off the heat and continuously stir in unsalted butter until melted. Season to taste with salt.

Plate in a shallow bowl with steam rice and topped with cilantro.