Prepare the Chicken

In a bowl, combine the chicken with ginger garlic paste, lemon juice, salt, black pepper, soy sauce, and yogurt.

Mix well so the chicken is fully coated.

Cover and let the chicken marinate for 30 minutes.

Cook the Garlic Pepper Chicken

Heat oil and butter in a large pan over medium heat.

Add the chopped garlic and sauté until fragrant, being careful not to brown it.

Add the marinated chicken and cook on medium-high heat for 6–8 minutes until fully cooked.

Add crushed black pepper, red chili flakes, capsicum, and onion.

Toss on high heat for 2–3 minutes until the vegetables are slightly tender.

Finish with fresh coriander and a small cube of butter for extra shine and flavor.

Prepare the Naan Dough

In a large bowl, mix the flour, sugar, salt, baking powder, and baking soda.

Add yogurt and oil, then gradually pour in lukewarm milk or water while kneading to form a soft dough.

Cover and let the dough rest for 1 hour.

Divide the dough into small balls and roll them into oval shapes.

Cook Naan on Cast Iron Tawa

Heat a cast iron tawa until very hot.

Lightly wet one side of the naan with water and place it wet side down on the hot tawa so it sticks.

Cook until bubbles appear.

Flip the tawa upside down over direct flame to cook the top side until lightly charred.

Brush immediately with butter.

Cook Naan in the Oven

Preheat the oven to 220°C (430°F) with a baking tray inside.

Place naan on the hot tray and bake for 4–6 minutes until puffed and slightly golden.

Broil for 1 minute to create a light char.

Brush with melted butter before serving.