Tandoori Chicken and Homemade Naan
Serves 1
Directions
- 1Whisk yogurt, lemon juice, lime juice, kashmiri chili powder, smoked paprika, cumin, coriander, turmeric, garam masala, salt, and oil in a bowl. Taste and adjust salt.
- 2Pat the whole chicken dry and break it down into legs, thighs, wings, and breasts. Make shallow cuts into the thickest parts of the chicken meat.
- 3Using your hands, rub the marinade onto the chicken pieces, making sure to push it into all the slashes and under the skin. Refrigerate for at least 4 hours, preferably overnight.
- 4Combine flour, sugar, salt, and instant yeast in a bowl. Add warm milk, yogurt, and oil. Mix with your hands until a dough forms.
- 5Knead the dough on a flat surface for 6-8 minutes until smooth. Shape into a ball, place in a bowl, cover, and let rise in a warm spot for 1-2 hours.
- 6Blend cilantro, mint, sour cream, yogurt, green chili, lemon juice, and salt, adding a splash of water if needed, until smooth.
- 7Divide the proofed dough into six equal portions. Pinch the edges to create a seam and roll each into a smooth ball.
- 8Cover the dough balls with a damp paper towel and let rest for 10-15 minutes.
- 9Roll out each dough ball, wet your fingers with water and rub it lightly onto both sides of the dough. Optionally, press parsley leaves onto one side.
- 10Cook the naan in a very hot, dry, heavy-bottomed pan, covered with a lid, for 30-60 seconds, then flip and cook until done.
- 11Heat ghee in a heavy-bottomed pan over high heat. Cook the marinated chicken, skin side down, pressing with a tool to sear and char.
- 12Flip the chicken once charred and continue to cook until fully done.
- 13Brush naan with ghee and sprinkle with flaky sea salt. Serve the chicken alongside the naan, mint cilantro chutney, sliced red onions, and lemon wedges.
Ingredients
- 1 cup yogurt
- 1 whole lemon
- 1 whole lime
- 1/4 cup kashmiri chili powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp salt
- 1 tbsp oil
- 1 whole whole chicken
- 2 cup flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- 1/2 cup warm milk
- 2 tbsp yogurt
- 1 tbsp oil
- 1 tbsp water (optional)
- 1 bunch parsley (optional)
- 1 bunch cilantro
- 1 bunch mint
- 2 tbsp sour cream
- 2 tbsp yogurt
- 1 whole green chili (optional)
- 1 tbsp lemon juice
- 1 pinch salt
- 1 tbsp ghee
