Have you ever stared at a steaming plate of butter chicken and fresh naan, wondering about the best way to enjoy this iconic duo? You’re not alone! As someone who’s been obsessed with Indian cuisine for years, I’ve perfected the art of eating butter chicken with naan, and today I’m gonna share all my secrets with you.
Butter chicken and naan is more than just a meal—it’s an experience that engages all your senses. The rich, creamy sauce paired with soft, pillowy bread creates a harmony of flavors that’s truly unbeatable. But there’s definitely a right way to enjoy this culinary masterpiece!
Understanding Why Butter Chicken and Naan are Perfect Partners
Before diving into techniques let’s understand why this pairing works so well
- Complementary textures: The soft, slightly chewy naan perfectly balances the creamy butter chicken sauce
- Flavor absorption: Naan acts as the perfect vehicle for soaking up the aromatic, spiced sauce
- Temperature balance: The warm naan complements the hot butter chicken
- Cultural tradition: This pairing has been perfected over generations in Indian cuisine
As the Chef’s Resource site explains, “The creamy, tomato-based sauce of butter chicken, rich with butter and infused with aromatic spices like garam masala, ginger, and garlic, requires a counterpoint.” This is exactly where naan comes in!
The Art of the Tear and Dip: Master Technique
Now, let’s get into the proper technique for eating butter chicken with naan:
1. Prepare Your Naan
Make sure your naan is fresh and warm. Cold or stale naan won’t give you that perfect experience. If you’re reheating wrap it in a slightly damp paper towel and microwave for 15-30 seconds to restore its softness.
2. The Perfect Tear
Don’t just grab and rip! There’s finesse to tearing naan:
- Use your right hand (traditionally speaking)
- Tear off a piece about 2-3 inches in size
- Avoid pieces that are too large or they’ll become unwieldy
- Keep the torn edges somewhat rough rather than clean-cut for better sauce absorption
3. The Scoop Technique
Here’s where the magic happens:
- Fold your piece of naan slightly to create a small “scoop”
- Use it to pick up a piece of chicken and plenty of the sauce
- Make sure you get a good sauce-to-bread ratio with each bite
- Bring it directly to your mouth without dropping any precious sauce!
As one butter chicken enthusiast noted on the Chef’s Resource site, “The naan should act like a miniature edible spoon.” This is the perfect description!
Beyond Basic: Creative Ways to Enjoy Butter Chicken with Naan
While the traditional tear-and-scoop method is classic, there are other fun approaches:
The Roll-Up Method
Perfect for a more contained eating experience:
- Take a whole piece of naan
- Add a generous portion of butter chicken to the center
- Roll it up like a wrap
- Enjoy your butter chicken “burrito” style!
The Naan Pizza Approach
For a fun twist:
- Spread butter chicken evenly over a whole naan
- Sprinkle with fresh cilantro
- Cut into triangles and enjoy like a pizza
The Formal Plate Method
If you’re dining in a more formal setting:
- Use a fork to place butter chicken on your plate
- Tear small pieces of naan and use them to scoop from your personal portion
- This avoids double-dipping when sharing
Pairing the Right Naan with Your Butter Chicken
Not all naan is created equal! Here are the best types to pair with butter chicken:
| Naan Type | Best For | Flavor Profile |
|---|---|---|
| Garlic Naan | Those who love extra flavor | Adds a savory kick |
| Plain Naan | Purists who want to taste the butter chicken | Neutral canvas |
| Butter Naan | Extra richness | Adds buttery notes |
| Peshwari Naan | Sweet and savory combo | Contains nuts and raisins |
Garlic naan is particularly popular because the garlic flavor complements the rich butter chicken sauce beautifully.
Essential Etiquette Tips
When enjoying butter chicken with naan, keep these etiquette points in mind:
- Right hand usage: In Indian tradition, eat with your right hand
- Napkin preparedness: Keep napkins handy – this can get messy!
- Sharing considerations: Avoid double-dipping in shared dishes
- Utensil flexibility: It’s perfectly ok to use utensils if you prefer
What to Serve Alongside Butter Chicken and Naan
For a complete meal experience, consider these perfect accompaniments:
- Raita: The cool yogurt dip helps balance the richness
- Basmati rice: For soaking up extra sauce
- Fresh salad: Adds crispness and freshness
- Dal: Provides a complementary protein option
FAQs About Eating Butter Chicken with Naan
Can I use roti instead of naan?
Yes, but be aware that roti is thinner and less absorbent than naan. It’s a healthier alternative but won’t give you quite the same scooping capability.
What drinks pair best with butter chicken and naan?
Lassi (yogurt drink), beer (especially lagers), or light-bodied red wines like Pinot Noir complement butter chicken nicely.
Is butter chicken always spicy?
No! Butter chicken is typically mild to moderately spicy, but you can adjust the spice level when ordering or making it at home.
Can I make butter chicken vegetarian?
Absolutely! Replace the chicken with paneer (Indian cheese) or tofu for a delicious vegetarian version.
How do I store and reheat leftovers?
Store butter chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave. For naan, sprinkle with water and reheat in a hot oven or pan.
My Personal Butter Chicken and Naan Tips
After years of enjoying this dish, here are some personal tips I’ve discovered:
- Temperature matters: Both the naan and butter chicken should be hot when served together
- Don’t overload: Take smaller bites to avoid mess and fully appreciate the flavors
- Save some naan: Keep a piece for the end to soak up the remaining sauce on your plate
- Mix it up: Try different types of naan in one meal for variety
The Origins of This Delicious Pairing
Interestingly, butter chicken (murgh makhani) originated in Delhi, India in the 1950s at the Moti Mahal restaurant. It was created as a way to use leftover tandoori chicken by simmering it in a tomato-butter-cream sauce. Paired with fresh naan from the same tandoor oven, a legendary combination was born!
Final Thoughts
Eating butter chicken with naan is truly an art form that brings together texture, flavor, and tradition. Whether you’re a tear-and-scoop purist or an innovative roll-up enthusiast, the most important thing is to enjoy every bite of this magnificent pairing.
Remember, there’s no “wrong” way to eat butter chicken with naan – but using these techniques will definitely enhance your experience and help you appreciate the full glory of this incredible dish!
So next time you’re faced with this delicious combo, tear with confidence, scoop with purpose, and savor every magnificent bite. Your taste buds will thank you!
Have you tried any unique ways of enjoying butter chicken with naan? I’d love to hear your techniques in the comments below!
How To Make Butter Naan (Stepwise Photos)
Make Dough
1. Add 2 cups (250 grams) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons sugar & 1 to 1½ teaspoons grated garlic (optional) to a large mixing bowl. If you prefer to use yeast please check the instructions in the recipe card.
2. Give the dry ingredients a good stir. Then pour 2 tablespoons oil or melted butter, ½ cup yogurt and ¼ cup + 2 tablespoons luke warm milk.
3. Begin to knead the dough adding more warm milk as needed. You may need more water or milk than mentioned in the recipe.
4. Knead the dough very well until soft & pliable. It must be soft & not sticky. (check video). Do not over knead as it will make tough naans.
5. Cover and rest for 30 mins to 1 hour. This is optional. I make them instantly after 10 mins. Divide the dough to 6 parts and make round balls tucking the edges inside.
6. Meanwhile chop 5 to 6 garlic cloves and ¼ cup coriander leaves. Melt 3 tablespoons butter and set aside all of these along with kalonji seeds (optional).
7. Flour the rolling area very lightly. Too much flour will toughen the naans. Place a dough ball and flatten it.
8. Roll or stretch the dough to a oval or a elongated shape. Sprinkle the toppings and then lightly roll it again. You can make all the naans. They will shrink and become smaller, just roll again while you cook them.
9. Heat a griddle or tawa. If the pan is not hot enough then the naan will not rise well. So ensure it is hot but not extremely hot. Gently remove the naan from the counter and place it on the hot griddle. Soon you will see bubbles on the naan. You can also cook them covered.
10. Hold the naan with a tong and filp it to the other side. After flipping you can cook them on the griddle or on direct gas flame as per your preference. Cook on the other side as well until completely cooked & slightly charred. Do not press down the naan with a spatula as it will make them dense.
For ease you may place a wired rack on your stove to toast them on the other side. Here I placed a wired rack over the electric stove and flipped it to cook on the other side. I used a electric stove (hotplate) which has a cast iron plate over it.
11. Remove to a serving plate and then brush some butter.
Flour: Naan is always made with all-purpose flour (or maida). For health reasons please choose organic or atleast unbleached flour. You can substitute all-purpose flour with wheat flour but you will surely not get the kind of fluffy, soft and chewy texture in your naan.
I have made them with wheat flour several times and can just say they will no where be near to the real naan. However if you are health conscious and eat them often then you can use wheat flour.
Rolling Vs stretching dough: Naan is always hand stretched and not rolled with a rolling pin. Sometimes rolling toughens the dough and suppresses the bubbles making dense flatbreads.
Hand stretched naan have a lovely fluffy & light texture. So I usually make all the naans at one go and then toast them so they get time to rise on the counter.
Size & thickness: Naans are pretty much made in different shapes and thickness. For fluffy naan breads make them slightly thicker. Do not make them too thick unless you are going to use a good heat source otherwise they remain uncooked.
- Naan doesn’t get bubbles – Pan not hot enough, dough not moist enough or improper leavening.
- Naan turns hard – Toasting for too long, not enough moisture in the dough, toasting on low heat or not kneading the dough enough.
Related Recipes
For best results follow the step-by-step photos above the recipe card
Two ways to make Dough
Each one of us have a different acquired taste for naans and would love them with a particular texture and flavor. Choose the one that suits your taste:
1. Without Yeast – Most often I make naans following this method for 2 reasons. First one – no wait time. Make the dough, then straight away roll and toast them. They are done under 30 mins.
Second reason is to avoid yeast. This method uses baking powder and baking soda (optional) as a substitute to yeast.
2. With yeast – If you love yeast breads, their flavor & the fluffy chewy texture then this will be the one you will love. But it does take time to make naan with yeast as the dough needs to rise.
I have a little kid who loves the soft & chewy texture of the yeast naan so sometimes I make this way. This dough is great to make naanizza with some curry & cheese toppings.
Chapati, Paratha, Poori, Bhatura, roti, naan, parotta, Tandoori Roti, kulcha are some of the most commonly made flatbreads from Indian cuisine.
Photo Guide