Prep the ingredients per the instructions above.

Marinate Chicken: In a bowl, mix yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, chili powder, and salt. Add chicken pieces and coat well. Cover and marinate for at least 30 minutes.

Cook Rice: Cook the rice according to package instructions. Once tender, fluff with a fork and season with salt and black pepper. Cover and keep warm.

Blanch Spinach: Bring a pot of salted water to a boil. Add spinach and blanch for 2–3 minutes until wilted. Transfer immediately to ice-cold water to retain color.

Make Spinach Puree: In a blender, combine the blanched spinach with tomato, garlic, ginger, and green chili. Puree until smooth and set aside.

Cook Palak Paneer: Heat oil in a pan over medium heat. Add chopped onion and sauté until it begins to change color. Stir in the spinach puree and water. Cover and cook for 10 minutes, stirring occasionally. Add garam masala, turmeric, chili powder, and salt. Cook for 1 minute. Stir in heavy cream and add paneer cubes. Simmer for 3–4 minutes. Turn off heat and add lemon juice. Set aside.

Cook Butter Chicken: In a separate pan, melt butter and add chopped onion. Cook until translucent. Add minced garlic, grated ginger, cumin, and coriander. Cook for 1 minute. Add crushed tomatoes and cook until oil separates. Add marinated chicken along with marinade. Cook until the chicken is no longer pink. Stir in heavy cream and fenugreek leaves. Simmer 5–7 minutes until chicken is cooked through and sauce thickens. Adjust seasoning if needed.

Warm Naan: Heat naan bread in a nonstick pan over medium heat until both sides are soft and lightly browned.

Serve the butter chicken over rice with naan, palak paneer, and coconut water.