| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 750 | 45g | 15g | 50g |
| sugars | fibre | protein | salt |
| 10g | 5g | 50g | 1.5g |
Why I Love Indian Butter Garlic Naan with Chicken Masala
In my culinary adventures, there can be no denying the sheer delight that comes with making and enjoying traditional cuisine from different parts of the world. One such dish that holds a special place in my heart, and I dare say, my palate, is the Butter Garlic Naan with Chicken Masala. This Indian recipe embodies flavor, comfort, and a sense of culinary exploration that I often liken to the thrill of traversing the scenic Rocky Mountain trails back home in Colorado.
Exploring Divinely Flavorful Horizons
Getting a recipe right—this Butter Garlic Naan with Chicken Masala, for instance—takes more than just following a list of ingredients and steps. It requires passion and a genuine love for the food. I can still remember the first time my partner Gordon and I sampled it at an Indian restaurant. Drawn in by the aromatic naan, an inviting counterpoint to the heartiness of the chicken masala, we were instantly smitten.
This dish reminds me quite a bit of certain hearty mountain fare I love. While the ingredients vary, one element that runs common in both cuisines is the soul-warming comfort they lend, making them perfect for those cooler evenings.
Inspiration and Complementary Dishes
The beauty of this delicious Indian recipe lies in its versatility. While it’s a wholesome meal on its own, it also pairs well with myriad other dishes. A cooling Cucumber Raita or a mildly sweet Mango Lassi are excellent accompaniments to balance the flavors.
Getting inspiration to perfect this dish was an exquisite journey. One person who I’d particularly like to credit is Chef Sanjeev Kapoor, a celebrated Indian chef known for his knack for making Indian cuisine accessible to global food lovers.
The Butter Garlic Naan with Chicken Masala takes you on a trip through India’s diverse culinary landscapes with every bite, leaving you craving another adventure soon after. From the comfort of my Colorado kitchen to you, I hope this dish brings as much joy to your dinner table as it does to mine.
What You’ll Need
- 3 cups All-Purpose Flour
- 1 1/4 cup Warm Water
- 3 tbsp Sugar
- 1 packet Active Dry Yeast
- 1 cup Plain Yogurt
- 1 tbsp Salt
- 2 tbsp Garlic, finely chopped
- 1/2 cup Butter, melted
- 1/4 cup Fresh Coriander Leaves, chopped (Optional)
- 2 1/2 lbs Chicken, cut into pieces
- 3 tbsp Vegetable Oil
- 2 Large Onions, finely chopped
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 2 cups Tomato Puree
- 2 tbsp Garam Masala
- 1 tbsp Turmeric
- 1 tbsp Cumin Powder
- 1 tbsp Coriander Powder
- 2 tsp Chili Powder
- 1 cup Plain Yogurt
- 1/2 cup Fresh Cream
- Salt to taste
- 2 tbsp Fresh Coriander Leaves, chopped
Butter Garlic Naan:
Chicken Masala:
Method
Step One:
To prepare the Butter Garlic Naan, first mix sugar and warm water in a bowl. Stir until completely dissolved. Add yeast and let it sit for 10-12 minutes until the mixture becomes frothy.
Step Two:
In a separate bowl, combine the all-purpose flour and salt. Add the yogurt and yeast mixture to the flour. Knead this into a soft dough. Place the dough in a greased bowl and cover it. Let it rise for about 2-3 hours.
Step Three:
Once the dough has risen, divide it into small balls. Apply a little dry flour and roll them into a small circle. Spread some garlic and fresh coriander leaves on half of the rolled dough and fold it into a semi-circle. Roll again.
Step Four:
Heat a griddle or tawa and place the naan on it. Cook until brown spots start appearing on the surface. Flip it over and cook on the other side.
Step Five:
Brush the naan with melted butter. Repeat this with all the prepared dough balls. Your Butter Garlic Naan is ready.
Step Six:
Let us now prepare the Chicken Masala. Heat oil in a pan, add onions and sauté until golden brown. Add ginger and garlic paste. Sauté for 2-3 minutes.
Step Seven:
Add tomato puree, garam masala, turmeric, cumin powder, coriander powder, and chili powder. Cook until oil separates from the masala.
Step Eight:
Add chicken pieces to the masala and cook until the chicken is well done. Add salt as per taste.
Step Nine:
Add the yogurt and fresh cream to the chicken and mix well. Cook for another 10-15 minutes.
Step Ten:
Lastly, garnish the Chicken Masala with chopped fresh coriander leaves. Serve the Chicken Masala with the prepared Butter Garlic Naan. Enjoy your meal!
