Chicken Tikka Masala with homemade Garlic Naan

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Chicken tikka masala

Chicken marinade

  • 600g chicken breast, boneless and skinless
  • 4 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1 lemon, juice of
  • 1/4 tsp ground coriander
  • 3/4 tsp paprika
  • 1/4 tsp ground red pepper (cayenne)
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsps plain yogurt

Dice the chicken breast. Combine all the above sauce ingredients (except for olive oil, use only 3 tbsp of it) in a bowl and mix well. Toss the chicken and coat well. Refrigerate for at least 1 hour to a day. Skewer the chicken with pre-soaked bamboo skewers. If baking, set the skewers on the baking sheet and bake 8 minutes, turn and bake another 7 minutes or until the chicken is no longer pink in the middle at 230C. Remove from skewers and set aside.

Masala sauce

  • 3 tbsp olive oil
  • 1 large white onion, diced
  • 4 large cloves of garlic, minced
  • 1/2 tbsp ginger
  • 1 28-ounce can of tomato puree
  • pinch of ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tbsp cayenne pepper
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 3 cardamom pods, crushed
  • 1 cinnamon stick
  • 1 cup yogurt

In a medium saucepan, heat the oil over medium-high heat. Add the onions, garlic, and ginger. Sauté until the onions become golden brown, stirring frequently for about six minutes. Reduce the heat to medium-low and add the tomato puree. Cover and simmer for a few minutes until the tomato softens, stirring occasionally. Mash it with the onions until it becomes a sort of mushy paste. Stir in the cumin seeds, coriander, paprika, red pepper, salt, black pepper and sugar. Let the masala simmer uncovered for about 5 minutes, stirring frequently. Pour the sauce into a blender and purée until smooth.

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Return the masala to the saucepan and stir in the cinnamon stick, cardamom pods, butter and yogurt. Set on high heat. Let it come to a boil, then reduce heat to medium-low. Add the chicken and let simmer 5 minutes. Stir it every minute or so.

Naan making was not as hard as I thought it would be, just that there was flour flying everywhere on the kitchen counter top and I supposed I overfloured the mixture at the final stage cos it was just too sticky. I shall try to look for another recipe for naan. I love naan, especially garlic butter naans. These tasted great hot off the pan.

Garlic butter naan

  • 220g all purpose flour
  • 1/2 cup of warm milk
  • 1/2 cup of yogurt
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tbsp sugar
  • 1/2 tbsp oil
  • melted butter
  • chopped garlic

Mix all the dry ingredients together and make a well of flour. Mix the milk and yogurt together and pour half of it into the well and slowly combine it together, slowly pouring in the rest of the liquid mixture.

The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough.

Cover with damp cloth and let it sit in a warm place for at least 2 hours.After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans). Dust the board again and flatten the balls to make bread which is a little thick and elongated. Now sprinkle one side of the bread with whichever flavor you want (I mixed some melted butter and garlic and buttered one side generously with the garlic butter mixture).

Brush the other side with water. Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once its nicely hot place the naan wet side down which would stick and cover it with a lid.

Let it cook for about 30 secs or until you see bubbles on it. Now cook the other side of the naan over direct flame of the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.

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