In a bowl, combine chicken thighs, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 1 hour, preferably overnight.

Cook the Chicken

In a pan, melt butter over medium heat. Add chopped onions and sauté until golden brown. Add the marinated chicken and cook until browned on all sides. Pour in the tomato puree and cook for about 10 minutes.

Finish the Sauce

Reduce the heat, stir in the heavy cream, and simmer for another 10 minutes. Adjust seasoning if necessary. Garnish with chopped cilantro before serving.

Basmati Rice

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked. Fluff with a fork before serving.

Grilled Naan

Make the Dough

In a mixing bowl, combine all-purpose flour, yogurt, baking powder, and salt. Gradually add water to form a soft dough. Knead for about 5 minutes, then cover and let it rest for 30 minutes.

Shape and Grill

Divide the dough into small balls. Roll each ball into a flat, oval shape. Preheat a grill or skillet over high heat. Cook each naan for about 2-3 minutes on each side until puffed and lightly charred. Brush with melted butter before serving.