Creamy Butter Chicken with Roasted Cauliflower and Garlic Naan

Step 1: Marinate the Chicken

In a bowl, mix together the yogurt, lemon juice, turmeric, garam masala, cumin, coriander, chili powder, cinnamon, cayenne pepper, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour.

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 lb chicken pieces

Step 2: Roast the Cauliflower

Preheat the oven to 400°F (200°C). Arrange the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and golden brown.

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste

Step 3: Cook the Onion, Garlic, and Ginger

In a large skillet, melt the butter over medium heat. Add the onion, garlic, and ginger, and cook until softened.

• 2 tablespoons butter
• 1 onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated

Step 4: Cook the Chicken

Add the marinated chicken to the skillet and cook until browned.

• Marinated chicken from Step 1

Step 5: Simmer the Sauce

Stir in the tomato sauce and simmer for 10 minutes. Then, stir in the heavy cream and simmer for another 5 minutes.

• 1 cup tomato sauce
• 1/2 cup heavy cream

Step 6: Warm the Naan

Warm the garlic naan in the oven or on a skillet.

• 4 pieces garlic naan

Step 7: Serve

Serve the butter chicken with the roasted cauliflower and garlic naan. Enjoy your delicious and healthy Indian-style dinner!