butter chicken with naan!

the best part of being a biracial child is all of the culture that i am exposed too! which explains why my recipes are all over the place. this is a indian dish that i grew up eating and it is just so so good! butter chicken is a yogurt and spice marinated chicken that's been simmered in a tomato sauce with onions,ginger,graram masala,cumin & turmeric, with a cinnamon tang! so if your in the mood for something a little different tonight trust me this is the way to go ! :) 

Chicken marinade
5 chicken breast, boneless and skinless
4 tbsp olive oil
1 tbsp garlic, minced
1 lemon, juice of
1/4 tsp ground coriander
3/4 tsp paprika
1/4 tsp ground red pepper (cayenne)
3/4 tsp salt
1/2 tsp ground black pepper
2 tbsps plain yogurt

Dice the chicken breast. Combine all the above sauce ingredients (except for olive oil, use only 3 tbsp of it) in a bowl and mix well. Toss the chicken and coat well. Refrigerate for at least 1 hour to a day.
Masala sauce
3 tbsp olive oil
1 large white onion, diced
4 large cloves of garlic, minced
1/2 tbsp ginger 
1 28-ounce can of tomato puree 
pinch of ground turmeric
1 tsp cumin seeds
1 tsp paprika
1/2 tsp ground coriander
1/2 tbsp cayenne pepper 
2 tsp sugar
1 tsp salt
1/2 tsp black pepper
2 tbsp butter
3 cardamom pods, crushed
1 cinnamon stick
1 cup yogurt 

In a medium saucepan, heat the oil over medium-high heat. Add chicken and cook until half way done. then add  the onions, garlic, and ginger. Sauté until the onions become golden brown, stirring frequently for about six minutes. Reduce the heat to medium-low and add the tomato puree and all other ingredients. Cover and simmer for 20 minutes until chicken is cooked through.  serve with over rice with naan bread for dipping.

Garlic butter naan 
1 2/3 cups of all purpose flour
1/2 cup of warm milk
1/2 cup of yogurt
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar 
1/2 tbsp oil
melted butter
chopped garlic

Mix all the dry ingredients together and make a well of flour. Mix the milk and yogurt together and pour half of it into the well and slowly combine it together, slowly pouring in the rest of the liquid mixture.

The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough. 

Cover with damp cloth and let it sit in a warm place for at least 2 hours.After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans). Dust the board again and flatten the balls to make bread which is a little thick and elongated. Now sprinkle one side of the bread with whichever flavor you want (I mixed some melted butter and garlic and buttered one side generously with the garlic butter mixture).

Brush the other side with water. Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once its nicely hot place the naan wet side down which would stick and cover it with a lid.

Let it cook for about 30 secs or until you see bubbles on it. Now cook the other side of the naan over direct flame of the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.