Monday, January 07, 2008

Chicken Tikka Masala and Naan

For dinner tonight I made chicken tikka masala, cubes of chicken breast marinated in yogurt, lemon juice, garam masala and other good flavors, all served over a tomato-onion masala and rice.
Along with it we had fresh naan, which is incredibly easy to make and so good. The recipe made a lot -- 8 loaves or pieces -- so there's plenty for leftovers tomorrow, as well as a 13-year-old's naan-vocado sandwich for lunch. Home-Style Tandoor Naan (based on the recipe from Mangoes & Curry Leaves) 2 c lukewarm water 1 tsp yeast 1 c milk 5-6 c flour 1 Tbs plus 1/2 tsp salt 2 Tbs butter, melted Mix 1/2 c water and yeast together. In a saucepan or microwave, heat the milk to lukewarm, about 100 degrees. Then add the remaining 1.5 c of waters and pour into a large bowl. Add in the yeast mixture, and then stir in 2 c flour. Sprinkle in the salt, and then add 1/2 c of flour at a time til you have a soft dough. On a floured counter, knead the dough for 4-5 min., adding enough flour to keep the dough from sticking. Place the dough in a well-oil/greased bowl, cover and let rise for 3 hours, til doubled (or 1.5 hours if you're impatient.) Preheat the oven to 500 degrees and place a rack in the upper third of the oven. Turn the dough out onto a well-floured counter and cut it in half; set one half aside while you work with the other half. Cut that half into four equal pieces and shape each piece into a ball. Brush the balls with melted butter, and then let stand for 25 min. Repeat this process with the second half of the dough just before the 25 min. is up. Dust a baking sheet with flour or cornmeal. Working with one ball of dough at a time, stretch one piece out til it is 6-7 inches in diameter. Then set it aside and start on the next ball of dough (this gives the first piece a chance to relax, so you can then stretch it further.) Go back to the first piece and stretch it with your fingers, so in the end it is about 8 x 9 inches. Put the shaped dough onto the baking sheet and bake for 5-6 minutes, til light golden spots appear on top of the bread. Remove from the oven and wrap in a tea towel to keep warm, stacking the others on top as they finish. Brush them with butter, if desired, when the come out of the oven for added flavor.

5 comments:

Birdie said...

That looks excellent! You have inspired me to try my hand at naan!

P.S. I have been spying on your blog for over a year now. Thanks for keeping it up!

Kt said...

Thanks Birdie, it really was fun to make. And thanks for commenting! :)

ELR said...

Is naan like pita? Can you bring me (or email me) the recipe when I see you?

Kt said...

Kinda, but there's no pocket. You would like this, though. I'll bring you the recipe when I come down!

parshu said...

Looks Nice!! On what temperature do you bake it??