Tonight's dinner, using these recipes:
Butter chicken: https://cooking.nytimes.com/recipes/1016754-murgh-makhani-butter-chicken
Naan: https://www.kingarthurbaking.com/recipes/naan-recipe
Generally, pretty good! The butter chicken turned out a little sweet, or at least sweeter than I would expect for a curry. My guess is it's from using tinned tomatoes, as I didn't have any regular tomatoes on hand. Probably for the best I couldn't use cinnamon, might have made the effect worse (roommate is allergic to cinnamon).
The naan is a little thin in the center, but that's because I dyslexia'd the recipe. I rolled out the dough and then let rest for 20 minutes, which it probably needed that lil extra gluten development. Plus it stretched out more when I dropped it in the pan. Still delicious, especially with a little garlic and butter.
