French-Indian Fusion Butter Chicken with Crispy Naan Crust & Charred Green Beans

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp butter, divided
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp ginger, minced fresh
• 1 1/2 tsp garam masala, warm Indian spice blend
• 1/2 tsp turmeric powder, mild, earthy flavor
• 1 can (15oz) tomato sauce, unsweetened
• 1/2 cup heavy cream, or coconut milk for dairy-free option
• 1 tbsp honey, balances spice with sweetness
• to taste pinch salt and black pepper
• 2 pieces naan bread, torn into small pieces, toasted into crumbs
• 1/4 cup fresh cilantro, chopped, for garnish
• 1 lb fresh green beans, trimmed
• 2 cloves garlic, minced, for green beans
• 1 tbsp butter, for green beans
• 1 tbsp lemon juice, fresh squeezed

Instructions

1. 1

   Toast naan pieces in a dry skillet over medium heat for 2-3 minutes until golden and crispy. Pulse into coarse breadcrumbs in a food processor. Set aside.

2. 2

   Heat 1 1/2 tbsp butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear for 4-5 minutes until golden on edges (doesn't need to be fully cooked). Remove and set aside.