Nevermind

Journal

Thoughts, ramblings, and #BTS by the L&T Editorial Staff.

Butter Chicken with Garlic Na’an

When I pull out my suitcase and begin to pack for a trip, I am undoubtedly thinking about everything I plan to eat during my vacation.

Going to Mexico? I’m thinking about tacos and churros from street carts.

Going to the Caribbean? I’m thinking about jerk chicken and coconut water straight from the coconut.

New York? Pizza.

Texas? BBQ. And Blue Bell ice cream.

Paris? Croissants.

Italy? Pizza. And gelato. (yummm..)

India? EVERYTHING.

I have never been to India, but over the past several years, I have become fascinated with their food and culture. From their colorful clothing, beautiful henna tattoos, amazing spices and friendly smiles, I am attracted to this country more and more every time I think about it.

I purchased a collection of Indian spices from a local market a while back, and as they sat in my spice cabinet, all I could think about was how intimidated I was by them. I had never cooked with cardamom before, and I had no idea how to use curry powder. I was sure that even if I tried, I would mess it up and create something offensive.

Then, one fateful day, I decided to whip out the box of Indian spices and give them a shot. After all, the worst that could happen is that we end up ordering pizza (nothing wrong with that).

But at the end of the day, there was some good news, and some bad news. The good news: It was DELICIOUS. The bad news: There weren’t any leftovers.

Butter Chicken

It serves about 4 people.

  • 2 chicken breasts, cut into bite-sized pieces
  • 2 Tbsp Garam Masala
  • 1/2 tsp (or to taste) cayenne pepper
  • 1 lime, juiced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 4 Tbsp butter
  • 2 cups diced tomatoes
  • 1 can tomato sauce
  • 1 onion, diced
  • 1/2 cup heavy cream
  • 1 bunch cilantro

Combine first 7 ingredients in a bowl and let marinate at least 30 minutes, but ideally overnight.

When chicken is ready, melt the 4 Tbsp of butter in a deep pan, and saute the onions until tender.

Add the chicken, and cook until done, about 10 minutes.

Add tomatoes and tomato sauce, and let simmer for 30 minutes.

Remove from heat, stir in the cream, and serve on top of rice, preferably with some garlic naan.

Sprinkle cilantro on top for a delicious Indian meal!

Garlic Na’an

  • 1 1/4 cups flour
  • 1 tsp salt
  • 3 garlic cloves, chopped
  • 1 tsp dried yeast
  • 2 tsp honey
  • 3-4 oz warm water
  • 4 Tbsp plain yogurt or sour cream
  • 1 Tbsp oil

In a bowl, combine flour, salt, garlic and yeast.

Add honey, warm water, yogurt, and oil, and stir until combined.

Knead until dough comes together and away from the sides of the bowl.

Place ball of dough inside an oiled bowl, and let rise in a warm place covered with a towel for 1-2 hours.

Turn dough out onto a lightly floured surface and knead the dough to let a bit of air out.

Divide dough into 8 balls, and let sit for 5 minutes.

Press each ball into a teardrop shape, and place on a skillet set to medium heat to cook both sides.

Brush with butter, and sprinkle with cilantro and garlic.

Serve warm and enjoy!

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