Butter Chicken with Pita

1: Mix yeast, warm water, and sugar. Let sit 5 minutes until foamy.

2: In a large bowl, mix flour, yogurt, salt, olive oil, and yeast mixture. Knead until smooth. Cover and rest 1 hour or until it doubles in size.

3: In a separate bowl, combine chicken with yogurt, olive oil, lime juice, and spices. Marinate in the fridge for at least 1 hour.

4: Divide rested dough into 6–8 pieces. Roll into balls, flatten into rounds.

5: Melt butter and stir in garlic powder and parsley. Set aside.

6: Cook pita rounds in a hot pan or on griddle for 3–4 minutes per side, brushing with garlic butter as they cook.

7: Cook chicken on a greased skillet or griddle until fully cooked.

8: In another pan, melt butter and sauté onion and garlic.

9: Stir in tomato paste and spices. Add tomato puree and coconut milk. Simmer 5 minutes.

10: Slice cooked chicken and add to sauce. Simmer 5 more minutes.

11: Finish with cream, lime juice, and cilantro. Serve with garlic pita and coconut rice.