Alrighty, so on Tuesday I posted the recipe for some Indian naan bread. Wow! Gluten-free cooking can be hit-or-miss sometimes for me. And the first attempt I will confess was a flop. But the second round-WOW. I was literally giddy when the little breads began to puff up in the skillet and I flipped them over to find a beautifully cooked under-belly. When you have a vision and it comes to fruition, nothing beats that high feeling.
So I started out geeked that my bread turned out, and I started on the chicken. I was a smidge less excited about this, probably because of the spinach. It made me a bit apprehensive.
Why I had doubts, I don’t know, because the butter chicken and the soft cooked spinach were absolutely delicious.
I took my first bite, and there was an explosion of flavor in my mouth. Holy cow this is good, was my initial thought. I still waited and looked at my husband for his reaction, because he’s a chef, I really value his opinion. He turned to me and I could read it all over his face. He raved, saying it was probably his favorite thing I have ever made us. That is saying something, as I have made us probably at least a 100 different recipes and that is not an exaggeration. And I have to agree. I have been craving it again, ever since we had it. I would suggest maybe adding more spinach (I know, the part I was worried about I am now promoting), because it shrinks up so much.
This recipe is a MUST try.
Butter Chicken with Naan Bread
- 2 chicken breast, cut in half, cut into strips
- 1 tsp paprika
- 3 tbsp ghee
- 2 cloves garlic, minced
- 1 cup broth
- ½ cup coconut milk
- 2 tsp lemon juice
- 2 cups spinach
- Sea salt and pepper
Let’s Make it Happen:
Preheat oven to 400. Cut the chicken breast in half. Cut diagonal strips. Season both sides with paprika, sea salt, and pepper. Melt 1 tablespoon ghee in a cast iron skillet. Sear both sides of the chicken breast. Set aside.
Melt the remaining 2 tablespoons of ghee in the skillet. Add in the garlic. Allow it to cook 2-3 minutes. Add the broth, coconut milk, and lemon juice. Bring it to a boil. Reduce the heat to a simmer. Add the spinach. Allow it to simmer and for the mixture to thicken up.
Add the chicken back to the top. Bake for 25 minutes.
Serve on top of fresh, warm naan bread. We just kind of folded ours up like a taco.
Make sure to use the naan to soak up all that ghee, rich flavor!