Quick Indian Butter Chicken with Green Peas and Warm Naan

Prepare the fresh ingredients: finely chop 1 medium yellow onion, mince 15 g fresh ginger, and mince 2 garlic cloves.

Make the quick naan dough: In a medium bowl, combine 120 g all-purpose flour, 1 tsp baking powder, 120 g plain Greek yogurt, and 0.5 tsp salt. Stir with a fork until a shaggy dough forms, then gently knead with your hands for 1 minute until smooth. Divide into 2 equal balls and roll each out on a lightly floured surface to about 0.5 cm thickness.

Melt 30 g unsalted butter in a large deep skillet over medium heat. Add the chopped yellow onion and cook for 5 minutes, stirring occasionally, until soft and translucent.

Add the minced ginger and garlic to the skillet, and cook for 1 minute until fragrant. Stir in 1.5 tsp garam masala, 1 tsp ground cumin, and 1 tsp sugar, toasting the spices for 30 seconds.

Pour in 300 ml tomato puree and bring to a simmer. Reduce the heat to medium-low and let the sauce simmer for 5 minutes to concentrate the flavors.

While the sauce simmers, heat a separate dry cast-iron skillet over medium-high heat. Cook each rolled-out flatbread for 2 minutes on the first side until bubbles form and charred spots appear. Flip and cook for another 1 to 2 minutes. Wrap in a clean kitchen towel to keep warm.

Stir 100 ml heavy cream, 150 g frozen green peas, and 1 tsp dried fenugreek leaves (rubbed between your palms to release their aroma) into the tomato sauce.

Slice the 600 g leftover garlic-herb roasted chicken thighs (from Day 2) into bite-sized pieces and add them to the skillet. Simmer gently for 5 minutes, stirring occasionally, until the chicken is heated through and the peas are tender-crisp. Season with salt to taste.

Serve the rich butter chicken hot, garnished with a drizzle of cream if desired, alongside the warm, fresh skillet naan.