Curry Butter Chicken with Cumin Crusted Naan Bread

I’ve been a huge fan of Indian food for quite some time. We absolutely love our curries. They are so flavourful and dynamic. The addition of certain spices can completely change and entire dish, in a good way. I’m also a sucker for naan bread. That doughy, chewy, soft goodness that you use as a utensil replacement to scoop up your curries and wipe your plate clean. I know that sounds barbaric, but hey – it’s delicious.

I’ve been getting into baking more lately. As I get more comfortable with it, I’m starting to understand different doughs, and how to work with them. Pasta, pizza, bagels, scones, muffins, bread and even naan bread dough are different in their own little way. Getting the right feel and texture is key.

So with a craving for curry and wanting to finally try making my own naan bread, we decided to have an Indian curry night. I decided to make Curry Butter Chicken with Cumin Crusted Naan Bread. What a delicious, yet heavy meal. You gotta live though, right?

Curry Ingredients

Curry Butter Chicken
4 boneless, skinless chicken breasts, cut into cubes
1 large yellow onion, diced
6 cloves garlic, minced
2 tbsp fresh ginger, grated
1 tbsp coconut oil
1 tsp curry powder
2 tbsp garam masala
1 tsp turmeric
1 tbsp ground coriander
Pinch of salt and pepper
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk
2 cups basmati rice
Fresh cilantro for garnish

Start by heating the coconut oil in a medium saucepan over medium-high heat. Add the onions, garlic and ginger, saut̩ing until soft and fragrant, stirring often Рabout 10 minutes. Transfer onions, garlic and ginger into a large crock-pot. Add in the chicken, coconut milk, tomato paste. In a small bowl, combine all the spices thoroughly, then add into the crock-pot. Using a wooden spoon, stir the mixture very well until fully combined. Put the lid on and cook on low for about 4 hours.

While your curry butter chicken is slow-cooking away, start with your naan bread. It is fairly easy to make, but needs about an hour to rise, so make sure you start this relatively early.

Cumin Crusted Naan Bread
4 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 cup hot water (not quite boiling)
1 tbsp sugar
3/4 tsp dry active yeast
3/4 cup warm milk
1 cup greek yogurt
Melted butter or oil for brushing
Cumin for dusting
Fresh cilantro for garnish

In a medium bowl, dissolve the sugar in the warm water. Add the yeast, and stir until combined. Let sit for 8-10 minutes until it begins to froth. Once it has done so, add the milk and yogurt, and stir until combined.

In a separate larger mixing bowl, combine the flour, baking powder and baking soda. Create a hole in the middle of the dry ingredients to pour the wet ingredients into. Using a wooden spoon, roughly combine, using your hands if you need to. This dough, as opposed to many others, doesn’t need to be supple and smooth – it can be rough and should be sticky. Refrain from kneading – once it is combined, set aside and cover with plastic wrap. Let rise in a warm area for an hour.

Once your dough has risen, remove from the bowl and divide into 8 equal pieces. One at a time, roll the pieces of dough out on a floured surface into oval shapes, about 6-8 inches long, and about 1/4 inch in thickness.

Before you start cooking your naan breads, start making your rice according the directions on the package. You want to serve this dish right away with the fresh naan bread, so don’t catch yourself waiting on the rice.

When you’re ready to start cooking your naan, warm a non-stick skillet over medium-high heat. We’re going to cook our breads one at a time. Brush the top of the bread with the melted butter or oil and sprinkle generously with cumin. Place the butter side down in the pan and let cook for about 1 minute, covered. You’ll notice the bread begin to bubble as the smell of the fragrant cumin fills your kitchen. After a minute, butter and dust the other side with cumin, before flipping. Cook for another minute, covered. Remove from pan and garnish with a pinch of sea salt and fresh chopped cilantro. Repeat for the other 7 breads. As you finish cooking them, cover them on a plate with a tea towel to keep them warm.

Cumin Crusted Naan Bread

Top your curry butter chicken with fresh cilantro and serve on a bed of hot basmati rice, with some warm, soft cumin crusted naan bread on the side. Your friends will love you even more than they did 2 hours ago. Trust me.

Curry Butter Chicken with Naan Bread

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