Category: indian food

Garlic Butter Naan Bread

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Ingredients

  • 1 cup warm water
  • 2 tablespoons honey
  • 1 (.25 ounce) package instant yeast (about 2 1/4 teaspoons)
  • 3 1/2 cups all-purpose flour
  • 1/2 cup plain yogurt
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/4 cup (4 tablespoons) butter
  • 3 cloves garlic, minced

Directions

  1. Stir honey and warm water together in a medium sized mixing bowl. Stir until honey dissolves.
  2. Add yeast to bowl and stir together. Wait about 5-10 minutes until the yeast mixture becomes frothy. Mix with a spatula until the dough comes together. It should be slightly sticky.
  3. Remove the dough from the bowl and oil the sides of your mixing bowl. Flour your work space and knead the dough into a smooth ball. Place it back into the bowl and cover with a damp towel. Let it proof in a warm spot in your kitchen for about an hour. You want it to double in size.
  4. While the dough is proofing melt the butter in a pan and place the garlic in the butter. Cook for about 3 minutes until the garlic becomes fragrant then remove from the heat. Strain some but not all of the garlic out and set the butter aside in a small container. (I used a tiny Tupperware container)
  5. When the dough has doubled in size transfer it to a floured surface and cut it into 8 pieces. Roll it to about 1/4 inch thick into whatever shape it takes. An oval or some oblong square is what I ended up with.
  6. Heat a large saute pan to medium heat and place naan in the pan. Cook on one side for a minute then flip and cook for a minute on the other side. It should rise in the pan and get small brown spots.
  7. Now I brushed the dough with the butter after I cooked it, but after cooking it I would recommend brushing the dough before you cook it.
  8. Cover the naan until you are ready to use it so it doesn’t dry out.

Chicken Tikka Masala

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So creamy and Delicious

Ingredients

  • 5 garlic cloves, minced
  • 2 inch piece of ginger, chopped
  • 3 tsp. curry powder
  • 2 tsp. coriander
  • 2 tsp. cumin
  • 1 tsp. cayenne pepper
  • 1 1/2 c. plain yogurt(for marinade) 1/2 cup for sauce.
  • 1 tbsp. salt
  • 4 boneless skinless chicken breast
  • 1 yellow onion, diced
  • 1 can tomato paste
  • 1 28 oz. can of whole peeled tomatoes and their juices
  • 1 1/2 c. heavy cream
  • 1/2 cup chopped cilantro
  • steamed basmati rice for serving

Directions

  1. Put garlic, ginger, curry powder, coriander, salt and cumin in a small bowl.
  2. Put yogurt for marinade and half your spice mixture into a bowl big enough for your chicken. Cover the chicken in the marinade and set aside.
  3. Put cayenne, onion and tomato into large pan and cook until onion browns. About 5-8 minutes. Put the other half of your spice mixture in and cook another 4-5 minutes.
  4. Add the tomatoes smashing them with your spatula or tongs. Bring it to a boil and then turn the heat down and simmer for about 8 minutes.
  5. Add cream, yogurt and cilantro and simmer for 30-40 minutes stirring occasionally.
  6. Meanwhile preheat your broiler. Line a baking sheet with foil and put a wire rack in it. Arrange chicken in a single layer on the rack and broil until it starts to blacken. The chicken is not done cooking though. Should take about 10 minutes.
  7. While the chicken is cooking start your rice. Whether you cook it on the stove or in the microwave it should take about 20 minutes.
  8. Take your chicken out of the oven after about 10 minutes and cut it into bite sized pieces. Add it to the sauce and cook another ten minutes. Serve with cilantro basmati rice.