Serves 1
Directions
- 1Roughly chop tomatoes.
- 2Roughly chop red onions.
- 3Roughly chop fresh ginger.
- 4Thinly slice garlic.
- 5Pound and grind the ginger and garlic to a paste using a mortar and pestle.
- 6Roughly chop coriander.
- 7Add chicken breast to a pan.
- 8Add ginger garlic paste, salt, yogurt, black pepper, cumin, coriander, garam masala, Kashmiri chili, lemon juice, and oil to the chicken breast.
- 9Mix the chicken and spices to marinate.
- 10In a bowl, add all-purpose flour, yeast, salt, sugar, yogurt, and oil. Mix to combine.
- 11Add warm water and mix it in, working the gluten until the dough is strong.
- 12Shape the dough into a ball and cover with a damp towel.
- 13Turn on the heat.
- 14Add oil to a pan.
- 15Spread the marinated chicken in the pan and fry until charred.
- 16Flip the chicken and keep frying until golden brown. Set aside.
- 17Add oil and butter to the pan and melt the butter.
- 18Sauté the onions.
- 19Sauté ginger garlic paste.
- 20Sauté tomatoes.
- 21Add cumin, coriander, garam masala, salt, and Kashmiri chili. Cook to a paste.
- 22Add cashew nuts, infusing them with the spices.
- 23Add water, mix, and simmer the sauce.
- 24Punch down the dough that has doubled in size.
- 25Flour the surface and portion the dough into balls. Cover.
- 26Blend the cooked sauce with an immersion blender until smooth and silky.
- 27Add the chicken cubes to the blended sauce and let them finish cooking.
- 28Roll out and stretch the naan dough.
- 29Place the naan into a hot dry pan until risen.
- 30Flip the naan directly over the flames until charred and smoky.
- 31Melt slightly hot butter and garlic, mix in coriander, and brush over the naan.
- 32Add heavy cream to the chicken and mix.
- 33Finish with more butter and fenugreek.
Ingredients
- tomato
- red onion
- fresh ginger
- garlic
- fresh coriander
- chicken breast
- salt
- yogurt
- black pepper
- cumin
- coriander
- garam masala
- Kashmiri chili
- lemon juice
- oil
- Ajab all-purpose flour
- yeast
- sugar
- warm water
- butter
- cashew nuts
- heavy cream
- fenugreek
Equipment
knifechopping boardsmall potmortar and pestlebowlpantongsspatulalidimmersion blenderrolling pinbrush
Tips
- For the naan dough, work the gluten until strong. Then, shape it into a ball and cover with a damp towel to let it rise.
- When cooking the chicken, ensure it's fried until charred and then flipped to cook until golden brown.
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