Butter Naan dengan Ayam Tandoori
Makan Tengah Hari • Malaysia
How to Make Butter Naan with Tandoori Chicken (Traditional & Healthy Version)
Butter Naan with Tandoori Chicken is a beloved dish found in Malaysia’s vibrant Indian Muslim (Mamak) eateries and home kitchens, blending the rich flavors of North Indian cuisine with local Malaysian flair. The soft, fluffy naan brushed with a hint of butter pairs beautifully with aromatic tandoori chicken, which is marinated in a symphony of spices and grilled to perfection. This dish offers a harmonious balance of textures and flavors—smoky, slightly tangy chicken with pillowy naan—making it an irresistible comfort food for Malaysians of all backgrounds. In Malaysia, Butter Naan with Tandoori Chicken has become a multicultural staple, often enjoyed during family lunches, festive gatherings, or even casual mamak suppers. The tandoori marinade is enhanced with locally available ingredients like fresh yogurt, garlic, and sometimes a touch of pandan for aroma. The naan is traditionally cooked in a clay oven, but a hot pan or oven can recreate the effect at home. This version is made lighter and healthier, so you can enjoy authentic Malaysian-Indian flavors while keeping your calorie count in check.
Bahan-bahan(untuk 1 naan with 1 chicken portion)
- 1 cup Whole wheat flour (atta) (tepung atta)
- 1/2 cup Low-fat plain yogurt (yogurt asli rendah lemak)
- 200g Skinless chicken breast (ayam tanpa kulit)
- 3 cloves Fresh garlic (bawang putih)
- 1 inch Ginger (halia)
- 2 tbsp Lemon juice (jus limau)
- 2 tbsp Tandoori masala powder (rempah tandoori)
- 1 tbsp Butter (unsalted) (mentega)
- 1/2 tsp Baking powder (serbuk penaik)
- 1/2 tsp Salt (garam)
- 1 tbsp Fresh coriander leaves (daun ketumbar) - pilihan
- 1 small Pandan leaf (optional, for aroma) - pilihan
Arahan
- 1
Prepare the tandoori marinade by blending yogurt, garlic, ginger, lemon juice, tandoori masala, and salt. Coat the chicken breast evenly and let it marinate for at least 15 minutes.
15 minutes
For deeper flavor, marinate overnight in the fridge.
- 2
Preheat oven or grill pan to high heat. Place marinated chicken on a lined tray or grill, and cook for 15 minutes, flipping halfway, until charred and cooked through.
15 minutes
Brush with a little lemon juice halfway for added tang.
- 3
To prepare the naan dough, mix whole wheat flour, baking powder, salt, and yogurt. Knead into a soft dough, adding a little water if needed. Rest for 5 minutes.
5 minutes
Cover dough with a damp cloth to prevent drying.
- 4
Divide dough into two balls. Roll each into an oval shape about 0.5 cm thick. If using, press pandan leaf lightly onto dough for aroma, then remove before cooking.
3 minutes
Dust with a little flour to prevent sticking.
Kenapa hidangan ini sihat
Butter Naan with Tandoori Chicken is a healthy choice because it combines high-quality, lean protein with fiber-rich whole wheat naan. The recipe uses minimal butter and low-fat yogurt, reducing saturated fat while keeping the dish moist and flavorful. It’s lower in calories compared to deep-fried alternatives and supports balanced nutrition for lunch.
This dish is rich in lean protein from skinless chicken breast and provides complex carbs from whole wheat naan. Yogurt adds probiotics and calcium, while garlic and ginger offer anti-inflammatory benefits. The use of minimal butter and whole grains keeps fat and calories in check, making it suitable for calorie-conscious diets. Vitamins such as B6, C, and essential minerals like iron are also present.
Petua
- 💡Tip 1: Marinate chicken longer for richer flavor.
- 💡Tip 2: Use whole wheat flour for a higher fiber and lower GI naan.
- 💡Tip 3: Add a pandan leaf to the dough for a subtle Malaysian aroma.
Penyimpanan & hidangan
Store leftover naan and chicken separately in airtight containers in the fridge for up to 2 days. Reheat naan on a dry pan and chicken in the oven for best texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 620.0 kcal |
