Delhi Lahori (Tekka Centre)

Mildly savoury with some heat, pretty good to go along with the naan cos otherwise the butter chicken itself is slightly insufficient

The naan here is very very unique. It's burnt at some parts unfortunately but otherwise there's a light crisp which was very pleasant and it was airy too. However it quickly turned into chew and while it wasn't unpleasant, it wasn't as impressive at first

Butter chicken here is unique too, it's not very sweet, mainly a savoury slant. Still thick and moreish tho

Overall pretty good, very value for money

I have not eaten butter chicken nor naan before so that is killing two birds with one stone!
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The naans here are only baked upon order. The chef will flip the ball of dough rapidly between his hands to stretch it into shape before slapping it against the inner wall of the tandoor. All that is left to do was to wait for the naan to be baked to perfection.
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It was ready in just a minute or two - a lot quicker than I expected! The naan is so huge the sides hang over the edge of the styrofoam plate! To give you some context, it is larger than both my palms placed side by side with the fingers outstretched.
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The butter chicken was served in a small styrofoam bowl (ugh!).
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Boneless and skinless chicken chunks were smothered under a rich and creamy sauce.
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Popping a piece of the tender chicken in my mouth, it felt like it has been seared or roasted in the tandoor beforehand.
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Tear a bit of the naan and dip it in the sauce. At first bite, the sauce tastes predominantly sweet but watch out for the underlying spiciness that only start to kick in after a while.
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The pillowy soft naan is best eaten while hot though they cool down pretty fast. I love the chewy mouthfeel which is good enough to eat on its own without any sauce.
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Read more: https://thedeadcockroach.blogspot.com/2021/04/delhi-lahori-butter-chicken-naan-set.html?m=1

I think I have found the best naan so far, in a sea of Indian Muslim food stalls at Tekka Market & Food Centre. The plain naans, even bigger than 2 of my palms, were freshly baked in a traditional tandoor oven right in front of the stall as each was stuck firmly on the oven's inner walls. I read that by baking naans this way will produce naans with crispier base apparently, because only tandoor ovens can achieve the right temperature. Tasted and proven, these huge-assed naans had biscuity-crisp exterior, slightly burnt on some parts yet still fragrant, while the interior was fluffy, airy and moist.
The butter chicken wasn't the usual thick creamy ones that I have always eaten. Instead, it was heavier on the butter (which I prefer!) and heat spicy that packed a punch. Chicken was tender, but honestly, I could just eat the naan with the gravy because it's this good.

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