Indian Food Naan the Less: Homemade Butter Chicken and Cast-Iron Naan

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The middle of winter is here and so is our appetite for hot, spicy meals. Our go-to neighborhood Indian restaurant closed its doors recently, so we decided to take measures into our own hands. Based on our novice-level experience with cooking Indian cuisine, we relied on the internet for inspiration and settled on butter chicken and naan.

Both recipes were delicious but the naan was the real surprise. As you can see from the photograph, our cast iron skillet gave our naan the perfect amount of char without overpowering it. And it was just as delicious the next day after a quick re-heat in the toaster! If you’re bad like us, you’ll brush the naan with a little butter and a sprinkle of salt. We are willing to bet that after you make this recipe, you’ll never buy the store-bought version again!

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