I'm really not a burger and fries type of gal. Don't get me wrong, give me an amazing burger and I'll devour it faster than you can ask me if I'm hungry. However, I strive for variety in the foods I eat. (I will only make a casserole if I'm absolutely desperate.) I've been wanting to go out for Indian food for several weeks now, however it just hasn't happened. So, I decided to make some myself. I found a recipe on Manila Spoon and decided to give it a go. Although she suggests serving the Indian Butter Chicken with rice, I have always liked my Indian Butter Chicken with Naan. I should say that my 1.5-year-old son (little moocher) and my 11-year-old step-daughter also LOVED the chicken.
Indian Butter Chicken -
- 2 - 14oz Cans Diced Tomatoes or 5 Roma Tomatoes
- 2 TBSP - Vegetable Oil
- 5 TBSP - Butter (I used salted butter.)
- 4 to 6 - Skinless Bone-in Chicken Thighs (Approximately 2lbs or so.)
- 3 Tsp - Cinnamon
- 2 Tsp - Red Curry Powder
- 2 Tsp - Ground Cumin
- 2 Tsp - Paprika
- Peeled & Chopped Ginger (Use 1/2 to a full thumb size piece. Chop Finely.)
- 2 TBSP - Brown Sugar
- 1.5 Tsp - Salt (Add more if you wish.)
- 1/4 to 1/2 Cup - Heavy Cream
- Lemon Juice (To taste.)
- Puree Tomatoes.
- Melt butter together with the oil in a large (LARGE) skillet over MEDIUM heat.
- Add spices. (It's easier if you prep this ahead of time into a single bowl.) Let sizzle in melted butter and oil for 30-60 seconds.
- Add brown sugar & salt. Combine thoroughly.
- Immediately after combining the brown sugar and salt, add your chicken thighs.
- Thoroughly coat chicken thighs in the spices.
- Add pureed tomatoes. Mixture will look thicker than expected.
- Bring skillet to a boil.
- Once boiling immediately reduce heat to LOW.
- Simmer, while covered, for about an hour. Stir occasionally. (I also flipped my chicken over each time I stirred.) Chicken is done when tender, and the sauce has watered down about 50%.
- Starting with 1/4 of heavy cream, add to sauce until you reach your desired taste/color.
- Add lemon juice to taste. (I used about a teaspoon or 2.)
Naan Bread (Makes 6 Pieces) -
- 1 Tsp - Active Dry Yeast
- 2 Tsp - Sugar
- 3/4 Cup - Warm Water (100F Degrees)
- 2 Cups - All Purpose Flour
- 1 Tsp - Sea Salt (The finer the salt granules the better.)
- 1/8 Tsp - Baking Powder
- 3 TBSP - Sour Cream
- 2 TBSP - Olive Oil
- Melted Butter
- In a large bowl (or glass) heat water to 100 degrees. (I used a microwave for this.)
- Add yeast and sugar, dissolve completely, and let sit until water has a become frothy. This takes 10-20 minutes.
- While waiting for the yeast to froth, SIFT together flour, sea salt, and the baking powder in a large bowl.
- Once yeast has become frothy, stir in sour cream and olive oil until combined.
- Pour yeast mixture into your flour mixture.
- Gently combine with a fork.
- Once dough has almost come together, use your hands to mix the rest of the way. (Dough WILL be soft, sticky, and very pliable.)
- When the dough has formed, STOP mixing/kneading. Cover bowl with a damp towel in a warm, draft-free place for 2-4 hours. Dough should double in size.
- Separate dough into size equal size pieces.
- Make sure to have water and extra flour on hand.
- Use your hands (or a rolling pin) to shape the dough into 8 inch long, .25 inch thick pieces. Dough should be close to 4 inches at the top, and taper down in width nearing the bottom. (It doesn't have to be perfect.)
- Warm a LARGE skillet/cast iron pan over HIGH heat. While you're waiting melt your butter in the microwave. 2-3 TBSP should be just enough.
- Lightly wet your fingers before picking up your Naan dough.
- Place the Naan dough in your skillet. Cover for 1 minute.
- Flip dough and cover for another minute.
- Immediately remove onto a towel lined plate, and brush melted butter onto the cooked Naan.
- Best if served warm, but I made mine 3 hours ahead of time (by accident) and it was still perfect.