Butter Chicken w/ Basmati Rice & Naan Bread

I'm such a huge fan of Indian food. Butter chicken is my all-time favourite dish of them all. What an incredible combination of delicious goodness. Make this dish and share your comments... I would love to hear what you all think!
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Butter Chicken w/ Basmati Rice & Naan bread
Serves: 8

Ingredients:
2 cups (500 mL) Balkan-style plain yogurt
6 cloves garlic, minced
1 piece (1-inch/2.5 cm) ginger root, minced
1 tbsp (15 mL) garam masala
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) medium curry paste
2 tsp (10 mL) mild paprika
2 tsp (10 mL) ground cumin
2 tsp (10 mL) coriander
1/2 tsp (2 mL) salt
8 air chilled chicken breasts, with wings if desired

Butter Sauce:
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 tbsp (15 mL) garam masala
2 tsp (10 mL) mild paprika
2 tsp (10 mL) medium curry paste
1 can (28 oz/796 ml) tomatoes
3/4 cup (175 mL) whipping cream
1/3 cup (75 mL) cold butter, cubed
1/4 cup (50 mL) chopped fresh coriander

Preparation:
Line sieve with cheesecloth; set over bowl. Add yogurt; drain in refrigerator for 1 hour. Discard liquid; place yogurt in large bowl. Whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.

Add chicken to bowl and turn to coat; cover and refrigerate for 24 hours, turning occasionally. Place chicken, skin side up, on rack in large shallow roasting pan; spoon yogurt mixture over top. Roast in 400°F (200°C) oven until no longer pink inside, about 45 minutes. Transfer to platter and tent with foil; let stand for 10 minutes. Skim fat from pan juices, reserving juices in pan.

Butter Sauce:
Meanwhile, in large skillet, heat oil over medium heat. Fry onion until browned, about 10 minutes. Add garam masala, paprika and curry paste; cook, stirring often, until fragrant and beginning to stick to pan, about 5 minutes. Add tomatoes and scrape up brown bits from bottom of pan; mash tomatoes. Simmer until spoon or spatula pulled across bottom of pan leaves gap that fills in slowly, about 15 minutes. Let cool slightly. In food processor or blender, purée until smooth. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)

Pour sauce into roasting pan; bring to boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted. Pour over chicken. Garnish with coriander.

Additional Information:

Garam Masala
1 tbsp (15 mL) each broken cinnamon sticks, cardamom pods, peppercorns, whole cloves and fennel seeds.

In small skillet over medium-low heat, toast cinnamon, cardamom, peppercorns and cloves until fragrant and lightly coloured, about 5 minutes. Add fennel seeds; toast for 1 minute. Transfer to spice grinder or mortar and pestle; grind to fine powder. (Make-ahead: Store in airtight container for up to 1 month.)

Makes 1/4 cup (50 mL).

Naan Bread
Serves: 4

INGREDIENTS:
1 teaspoon active dry yeast (5 ml)
1 cup warm water (250 ml)
2 tablespoons sugar (30 ml)
1 teaspoon salt (5 ml)
2 ½ cups flour (625 ml)
½ cup butter, clarified or melted (125 ml)

DIRECTIONS:

1. In a large bowl, dissolve yeast with salt and sugar in warm water. Let stand about 10 minutes, until frothy.

2. Stir in enough flour to make soft dough, about 2 ½ cups. Knead for about 5 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a plastic wrap, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.

3. Flatten dough with your hands and pinch off 8 small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes.

4. Roll one ball of dough out into a thin circle. Lightly oil a cast iron pan. Place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over and brush cooked side with butter. Continue cooking until browned, another 2 minutes.

5. Remove from pan, and continue the process until all the naan has been prepared. Keep warm.

Basmati Rice
Serves: 4

Ingredients:
1 cup basmati rice
1 3/4 cups water
Large pinch salt

Directions:
This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
Fill up the bowl 1 more time and let the rice soak for 30 minutes.
At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!
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