Doesn't it look absolutely delicious? Yes, yes it does. And it is. It's the best kind of food candy there is. Flavorful, comforting and buttery. It just melts in your mouth. 
The best part is the chicken because even though it gets the nice, crispy outer skin, it's still moist and delicious inside. You won't be sorry if you spend the time to make the recipe.
Now, on to the second best part: my sister sent me a naan bread recipe (also from Cook's Illustrated) that beats all the other naan bread recipes I've tried before.
2 ½ cups bread flour, plus extra as needed
¼ cup whole wheat flour, shifted
1 package instant yeast (2 ¼ teaspoons)
2 teaspoons sugar
Salt
1 cup water, at room temperature
¼ cup plain yogurt
1 tablespoon olive oil, plus extra for the bowl
4 tablespoons unsalted butter, melted
1. Combine the flours, yeast, sugar, and 1 ½ teaspoons salt in the bowl of a standing mixer and mix with paddle attachment until blended, about 15 seconds. Add the water, yogurt, and olive oil and mix on low speed until a shaggy dough forms, about 30 seconds.
2. Replace the paddle with the dough hook and knead the dough on medium speed until smooth and glossy, about 8 minutes, adding additional flour in 1-tablespoon increments, allowing 20 seconds between each addition as needed for the dough to clear the sides of the bowl, but stick to the very bottom. Transfer the dough to a clean work surface and lightly knead by hand for 1 minute.
3. Shape the dough into a large ball, transfer to a large, lightly oiled bowl, cover with plastic wrap, and place in a draft-free spot until the dough has doubled in size, 45 minutes to 1 hour. (At this point, the dough can be punched down, wrapped tightly in a plastic wrap, and refrigerated for up to 2 days).
4. Turn the dough out onto a clean work surface, cut into 8 equal portions, and roll each portion into a round ball. Set the balls aside on the counter or baking sheet, and let rest for 10 minutes.
5. Working with 1 ball of dough at a time, lay on lightly floured work surface and roll into a 6-inch circle using a rolling pin (sprinkle with flour if dough is sticky). Set the rounds aside on the floured counter or baking sheet.
6. Heat a heavy 12-inch skillet over medium high heat until hot, 5 minutes (if using lighter pan, heat for only 2-3 minutes). Working with one piece of dough at a time, lift the dough and gently stretch about 1 inch larger, and lay it on the skillet. Cook until small bubbles appear the surface of the dough, about 30 seconds. Flip the bread and continue to cook until the bottom is speckled and deep golden brown in spots, about 2 minutes. Flip the bread again and cook until bottom is speckled and deep golden brown in spots, 1-2 minutes longer.
7. Transfer the bread to a wire rack, brush lightly with butter, season with salt and let cool for about 5 minutes. (I usually don’t use the butter and salt unless I am serving it immediately and depending on how I am using it.) Repeat with the remaining dough rounds. Wrap the bread loosely in a clean kitchen towel and serve immediately. (The bread can be kept in an airtight container and stored at room temperature for 2-3 days. Reheat in microwave or in 300 degree oven until warm).
In exchange for teaching my friend how to make chicken tikka masala, she gave me a jar of ghee, which is absolutely delicious on naan bread.
It also makes for great left-overs. Just saying.
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