To serve, scatter the naans with chopped coriander and serve with the chicken tikka and salad. Once browned on both sides, apply the butter mixture as above. Turn when you see the bread rise and puffed. Place an uncooked naan on a large baking tray and bake on the top shelf one at a time. Set aside for a few minutes.Īlternatively, preheat your oven to 250C/230C Fan/Gas 9. As soon as the naans are cooked, spread them generously with the melted butter mixture and scatter with sea salt, nigella seeds and poppy seeds. While the naan breads are cooking, melt the butter and mix with the remaining rapeseed oil. When it is golden-brown, mottled and puffed up, flip it over and cook the other side for 3–4 minutes. Transfer one circle of dough to the pan and cover securely with the lid. Heat a large, dry frying pan with a tightly-fitting lid over a medium heat. Keep the remaining balls of dough under the damp tea towel as you work. Using your fingers or an oiled rolling pin, flatten each ball into a round shape about 1cm/½in thick. To cook the naans, lightly oil a work surface and divide the dough into 4–6 balls. If there is no sign of pink and the juices run clear the chicken is cooked. Cover and leave to marinade in the refrigerator for 30 minutes or, for best results, overnight. To check the chicken is cooked through, take one of the largest pieces and cut in half. 1 Whisk the lemon juice, Tikka Curry Spices and oil into the yoghurt, add the chicken and coat thoroughly. Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers. To cook the chicken, either preheat a grill to medium-high or prepare a barbecue. Cover and leave in a warm place for 1–2 hours.įor the salad, combine all the ingredients in a bowl. Remove the dough and knead for another minute or two, then return to the bowl. Cover the bowl with a damp tea towel and set aside to prove for 30–40 minutes. Directions Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl mix well. Knead for 5–6 minutes, or until the dough stops looking ragged and becomes smooth. In a non-stick pan, now heat the filled pita pockets for some time. Stuff the pockets with chicken hariyali tikka. Spread Garlic Hummus and Mint Chutney Inside the pita pockets. Slit Open the pitabread to create pockets. Pour in the liquid and 2 tablespoons of rapeseed oil. In pan pour oil and heat the Godrej YummiezHariyali Kabab. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours.įor the naan bread, combine the yoghurt, milk, salt and sugar with 200ml/7fl oz water. Taste to check for spiciness and add more chilli if preferred. Transfer to a large bowl and whisk in the remaining yoghurt. In a blender, add half the yoghurt and all the remaining tikka ingredients. Rub salt and pepper into the chicken and set aside. For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |