Five Indian Dishes for Butter Naan

Indian cuisine is a treasure trove of flavors, spices, and aromas. When paired with the ever-popular butter naan, the combination becomes a symphony of taste that’s hard to resist. Let’s embark on a culinary journey exploring five Indian dishes that not only complement butter naan but elevate your dining experience to new heights.

1. Butter Chicken (Murgh Makhani):

Butter chicken is a quintessential North Indian dish known for its rich, creamy tomato-based curry and tender chunks of chicken. The velvety texture of the curry and the succulence of the chicken make it a perfect match for butter naan.

Ingredients:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 4 tablespoons butter
• 1 cup tomato puree
• 1 cup cream
• 1 teaspoon garam masala
• Fresh coriander for garnish

Instructions:

1. Marinate the chicken in yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it sit for at least 2 hours or overnight for the flavors to meld.
2. Heat 2 tablespoons of butter in a pan, add the marinated chicken, and cook until browned.
3. In another pan, melt the remaining butter and add tomato puree. Cook until the butter separates from the tomato.
4. Add cream and garam masala to the tomato mixture. Stir well.
5. Add the cooked chicken to the tomato-cream mixture. Simmer until the chicken is cooked through and the flavors are well-incorporated.
6. Garnish with fresh coriander and serve hot with butter naan.

2. Paneer Butter Masala:

For a vegetarian delight that pairs perfectly with butter naan, paneer butter masala is a top choice. This creamy and mildly spiced curry featuring Indian cottage cheese is a crowd-pleaser.

Ingredients:

• 250g paneer (cottage cheese), cubed
• 2 tablespoons oil
• 1 cup onion-tomato paste
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons butter
• 1 cup cream
• Fresh coriander for garnish

Instructions:

1. Heat oil in a pan, add onion-tomato paste and ginger-garlic paste. Cook until the mixture leaves the sides of the pan.
2. Add red chili powder, turmeric powder, garam masala, and salt. Mix well.
3. Melt butter in the pan and add cream. Stir until the mixture is well-combined.
4. Add the cubed paneer to the creamy mixture. Simmer for 5-7 minutes.
5. Garnish with fresh coriander and serve hot with butter naan.

3. Dal Makhani:

Dal makhani, a slow-cooked black lentil curry, is a staple in Punjabi cuisine. Its creamy texture and robust flavors make it an excellent companion to butter naan.

Ingredients:

• 1 cup whole black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 1 tablespoon oil
• 1 cup onion-tomato paste
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons butter
• 1/2 cup cream
• Fresh coriander for garnish

Instructions:

1. Soak black lentils and kidney beans overnight. Pressure cook until soft.
2. Heat oil in a pan, add onion-tomato paste and ginger-garlic paste. Cook until the mixture thickens.
3. Add red chili powder, garam masala, and salt. Mix well.
4. Melt butter in the pan and add cream. Stir until the mixture is well-incorporated.
5. Add the cooked lentils and beans to the creamy mixture. Simmer for 20-30 minutes.
6. Garnish with fresh coriander and serve hot with butter naan.

4. Chicken Tikka Masala:

Another delightful chicken dish that pairs perfectly with butter naan is chicken tikka masala. This dish features grilled chicken in a luscious, spiced tomato-based curry.

Ingredients:

• 500g boneless chicken, cut into tikka-sized pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• 1 cup onion-tomato paste
• 1 teaspoon garam masala
• 1 cup cream
• Fresh coriander for garnish

Instructions:

1. Marinate the chicken in yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 2 hours.
2. Grill the marinated chicken until cooked and slightly charred.
3. In a separate pan, heat oil, add onion-tomato paste, and cook until the mixture thickens.
4. Add garam masala and cream to the onion-tomato mixture. Stir well.
5. Add the grilled chicken to the creamy mixture. Simmer for 10-15 minutes.
6. Garnish with fresh coriander and serve hot with butter naan.

5. Vegetable Biryani:

To add a fragrant and aromatic rice dish to our list, vegetable biryani is an excellent choice. This one-pot wonder combines basmati rice, mixed vegetables, and a blend of spices for a flavorful experience.

Ingredients:

• 2 cups basmati rice, soaked for 30 minutes
• 1 cup mixed vegetables (carrots, peas, beans)
• 2 tablespoons ghee
• 1 cup sliced onions
• 1 tablespoon ginger-garlic paste
• 1 teaspoon biryani masala
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander and mint for garnish

Instructions:

1. Cook basmati rice until 70% done. Drain and set aside.
2. In a pan, heat ghee and sauté sliced onions until golden brown.
3. Add ginger-garlic paste and cook until the raw smell disappears.
4. Add mixed vegetables, biryani masala, cumin powder, turmeric powder, and salt. Sauté for 5 minutes.
5. Layer the partially cooked rice over the vegetable mixture.
6. Cover and cook on low heat until the rice is fully cooked and aromatic.
7. Garnish with fresh coriander and mint. Serve hot with butter naan.

Final Thoughts:

These five Indian dishes offer a diverse range of flavors and textures that perfectly complement the soft and buttery goodness of naan. Whether you choose the creamy indulgence of butter chicken or the aromatic delight of vegetable biryani, each dish promises a culinary adventure that will leave your taste buds satisfied and craving for more. So, gather your ingredients, don your apron, and immerse yourself in the world of Indian cuisine. Your taste buds will thank you!