Spicy Chicken Tikka Masala with Garlic Naan and Seasoned Saag Paneer

Step 1: Marinate the Chicken

In a large bowl, combine the yogurt, garam masala, chili powder, cumin, coriander, paprika, cayenne pepper, turmeric, salt, and black pepper. Add the cubed chicken and toss to coat. Cover and refrigerate for at least 30 minutes.

• 1 cup plain yogurt
• 1 tablespoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 pounds boneless, skinless chicken thighs (cubed)

Step 2: Make the Tikka Masala Sauce

In a large skillet, heat the oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook for 1 minute. Pour in the crushed tomatoes and tomato paste. Stir in the garam masala, cumin, coriander, and salt. Bring the sauce to a simmer and let it cook for 10 minutes.

• 1 tablespoon oil
• 1 onion (diced)
• 3 cloves garlic (minced)
• 1 inch ginger (grated)
• 1 can crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt

Step 3: Add the Chicken and Finish the Tikka Masala

Add the marinated chicken to the sauce and stir to coat. Simmer for 15-20 minutes, until the chicken is cooked through. Stir in the butter and chopped cilantro.

• Marinated chicken from Step 1
• 1 tablespoon butter
• 0.25 cup chopped cilantro

Step 4: Make the Garlic Naan

In a large bowl, combine the flour, yeast, salt, and water. Knead the dough until smooth and elastic. Cover and let rise for 1 hour. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a flat naan shape. Heat a skillet or griddle over medium-high heat. Cook the naan for 2-3 minutes per side, until lightly browned. Brush with melted butter and sprinkle with minced garlic.

• 2 cups all-purpose flour
• 1 teaspoon yeast
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons melted butter
• 1 tablespoon minced garlic

Step 5: Prepare the Saag Paneer

In a large skillet, heat the oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook for 1 minute. Stir in the spinach and cook until wilted, about 3-5 minutes. Add the paneer, garam masala, salt, and pepper. Simmer for 5 minutes, until the flavors are combined.

• 1 tablespoon oil
• 1 onion (diced)
• 3 cloves garlic (minced)
• 1 inch ginger (grated)
• 1 bunch spinach (washed and chopped)
• 1 cup paneer (diced)
• 1 teaspoon garam masala
• 1 teaspoon salt
• 0.5 teaspoon black pepper