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Butter Chicken and Naan
I was craving for Indian food the other night and decided to make it for dinner, along with naan bread. I must warn you this recipe isn't authentically the real thing, but more like my understanding of it. What I mean by this is that I only remember some of the spices and ingredients that go in it from a faint recollection of this Indian cooking show I watched awhile ago and since I couldn't really be bothered in searching for recipes online, I thought why not just go with the flow?
The naan bread on the other hand that I made is from All Recipes. It's simple enough and it tastes great! I've posted the recipe up before (in my blog's earlier posts) but I'll re-post it again, along with photos. Butter Chicken 500g Chicken pieces (preferably boneless and skinless, but I only had chicken thigh cutlets to work with) 3/4 cup natural yoghurt 1 tsp garlic, minced 1 tsp ginger, minced 2-3 Tbsp margarine (I didn't want to use a lot of butter, how ironic ha) 2-3 tsp smoked paprika 2 tsp chili powder 1 tsp turmeric 1 tsp ground coriander 3/4 tsp garam masala 1/2 tsp curry powder (thought I'd chuck a bit of this in there for good luck...or more like a just in case) 1 tsp salt In a bowl, combine the yoghurt with the spices, apart from the salt.  Mix until all the spices are combined with the yoghurt. Set aside.  Heat a large pan with the margarine and saute the garlic and onions until golden. Add the chicken pieces along with the salt and saute until just cooked. Add the marinade and simmer in low heat for 25-30 minutes. Add a little bit of water (even chicken stock if you have some) if you feel that it's a bit too thick. Slow cooking it makes up for not marinading it overnight (which is what you're suppose to do).  Naan Bread (All Recipes) Ingredients 1 (.25 ounce) packet active dry yeast 1 cup warm water 1/4 cup white sugar 3 Tbsp milk 1 egg, beaten 2 teaspoons salt 4 cups plain flour olive oil (instead of melted butter), enough to brush over the naan In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.  Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.  Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.  During the second rising, preheat griddle pan to high heat. Roll one ball of dough out into a thin piece.  Lightly oil pan. Place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned.  Brush uncooked side with olive oil, and turn over. Brush cooked side with olive oil, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Cover cooked naan with cloth to keep them warm before serving.  Now for the best part: Serve butter chicken with naan and EAT!  
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