Butter Chicken with Homemade Naan and Basmati Rice | Creamy Indian classic with aromatic spices

In a bowl, mix together the marinade ingredients: plain yogurt, lemon juice, garam masala, turmeric, chili, ground cumin, finely grated fresh ginger, and minced garlic.

Clean the chicken breast and cut it into bite-sized cubes. Toss thoroughly in the spiced marinade, cover, and place in the refrigerator to rest for at least a few hours (or even overnight) so the flavors penetrate deeply into the meat.

Heat a deep pan and melt 30 g of butter in it. Add the marinated chicken breast cubes and sear over high heat on all sides until they develop a nice golden-brown crust.