Wash and dry produce.

In a large bowl, whisk together 1 cup + 2 TBSP flour (you'll use more later), 1 tsp yeast, ½ tsp sugar, ½ tsp salt, and a big pinch of pepper. (For 4 servings, use 2 cups + 4 TBSP flour, 2 tsp yeast, 1 tsp sugar, and 1 tsp salt.)

Add two packets of yogurt, ¼ cup warm water, and ½ TBSP oil (four packets of yogurt, ½ cup warm water, and 1 TBSP oil for 4). Stir until just combined and dough is sticky.

Sprinkle 2 TBSP flour (4 TBSP for 4) over a clean work surface. (Be sure to measure the flour—we sent more!) Place dough on floured surface and shape into a ball. Reserve bowl.

Hold dough with one hand and firmly press down and away with the other, then fold dough over itself. Repeat until dough is smooth and surface has a slight shine, 8-10 minutes. (If dough becomes too sticky, sprinkle hands and surface with some of the remaining flour to make kneading easier.)

Reshape dough into a ball and return to bowl. Cover with a clean, damp kitchen towel and set aside in a warm location until doubled in size, 1-1½ hours. TIP: Place covered bowl on top of the fridge or on stovetop with a 200-degree preheated oven to create the perfect warm environment.

Once dough has almost doubled in size, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, place 1 TBSP butter (2 TBSP for 4) and half the garlic powder (you’ll use the rest later) in a small microwave-safe bowl; microwave until melted, 30-40 seconds. Stir to combine.

Roughly chop cilantro.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes. Reduce heat to medium.

Add garam masala, curry powder, and remaining garlic powder to pan with chicken. Cook, stirring, until fragrant, 30 seconds.

Stir in tomato paste, Vidalia onion paste, and stock concentrate until combined. Add cream sauce base and ¾ cup water (1½ cups for 4 servings). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes.

Add 1 TBSP butter and ¼ tsp sugar (2 TBSP butter and ½ tsp sugar for 4). Cook, stirring, until butter has melted, 30-60 seconds. Reduce heat to low; cover to keep warm until ready to serve, stirring occasionally.

Once dough has doubled in size, transfer to a clean work surface. Halve dough (quarter dough for 4 servings) and reshape each piece into a ball. Using the palm of your hand, gently flatten each ball. Using a rolling pin, roll out each flattened dough ball into a round, about 7 inches wide and ¼ inch thick.

Heat a large drizzle of oil in a large, heavy-bottomed pan over medium-high heat. Carefully add one dough round at a time to pan. Cook until bottom is golden brown and top begins to bubble, 1-2 minutes. Carefully flip; cook until golden brown, 1-2 minutes. Transfer to a cutting board.

Brush naan with garlic butter; quarter.

Fluff rice with a fork.

Divide rice between bowls. Top with butter chicken. Drizzle with remaining yogurt and garnish with cilantro. Serve with garlic naan.