Directions
- 1Mix lemon juice, Kashmiri chili powder and salt with the chicken. Let it marinate for about 20 minutes.
- 2Prepare the second marinade using Greek yogurt, avocado oil, ground fenugreek, turmeric, and a ginger-garlic paste. Add this marinade to the chicken and mix well.
- 3Marinate the chicken for at least a couple of hours; overnight is recommended for best results.
- 4For the Naan, combine active dry yeast, a pinch of sugar, warm water and mix; let stand for 10 minutes.
- 5Add an egg, avocado oil, yogurt and salt to the yeast mixture and mix well.
- 6In a separate bowl, mix the flour and salt, then make a well in the center.
- 7Pour the wet ingredients into the well and incorporate the flour into the wet ingredients using a whisk.
- 8Knead the dough until smooth and slightly sticky, then let it rise for 40 minutes to 1 hour.
- 9Roll the dough into a log, divide it into 10 pieces, and shape them into small balls.
- 10Heat a lightly oiled pan over high heat. Cook the naan for 30 seconds on each side, brushing with garlic butter and cilantro once cooked.
- 11Once the chicken is done marinating, broil it on high heat until lightly charred.
- 12In a pan, simmer the tomato puree until it deepens in color and flavor. Add cashews, more Kashmiri chili powder and sugar.
- 13Add water and bring to a simmer. Blend the mixture on high for 1 minute.
- 14Add more garam masala, toasted fenugreek seeds, and more butter until melted. Add cream and mix well.
- 15Add the broiled chicken to the sauce and warm it for 2-3 minutes on low heat.
Ingredients
- 1 kg chicken
- 125 ml lemon juice
- 1 tbsp Kashmiri chili powder
- 1 tbsp salt
- 1 cup Greek yogurt
- 1 tbsp neutral oil
- 1 tbsp ground fenugreek
- 1 tbsp turmeric
- 1 tbsp ginger
- 1 tbsp garlic
- 1 tbsp garam masala
- 2 tsp active dry yeast
- 2 tsp sugar
- 1 egg
- 2 tbsp avocado oil
- 500 g all-purpose flour
- 1 handful cilantro
- 200 g butter
- 100 ml cream
- 1 cup tomato puree
- 1 handful cashews
Equipment
blenderbowlwhiskpandough scraperoven
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