1. Easy Butter Chicken Curry
2. Basmati rice
and Instant 3. & 4. Naan Bread
2. Basmati rice
and Instant 3. & 4. Naan Bread
Ingredients
600g chicken fillets, cubed
250ml thick Greek yoghurt
3 cloves garlic, crushed
30ml fresh ginger, finely grated
2 tsp ground cumin
2 tsp garam masala or
1 Tbs medium curry powder
1 tsp ground coriander
1 tsp tumeric
2 x Curry leaves
2 x Bay leaves
15ml olive oil
1 onion, diced
1 (410g) tin chopped tomatoes
10ml tomato paste
250ml cream
100 g butter
250ml thick Greek yoghurt
3 cloves garlic, crushed
30ml fresh ginger, finely grated
2 tsp ground cumin
2 tsp garam masala or
1 Tbs medium curry powder
1 tsp ground coriander
1 tsp tumeric
2 x Curry leaves
2 x Bay leaves
15ml olive oil
1 onion, diced
1 (410g) tin chopped tomatoes
10ml tomato paste
250ml cream
100 g butter
Method
To make the curry, place the yogurt, garlic, ginger, cumin, masala, curry powder, ground coriander and turmeric in a non-metallic container and mix well.
Stir in the chicken and coat well.
Cover and place in the fridge for at least 2 hours.
Heat the oil in a heavy-based pan and gently fry the onion for about 3–4 minutes.
Add the chicken and yogurt mixture and cook for 4–5 minutes.
Add the tomatoes and tomato paste, stir well and bring to the boil.
Add the Curry & Bay Leaves.
Reduce the heat and simmer for 10 minutes, or until the chicken is tender.
Stir the cream and butter in last and heat through before serving.
Stir in the chicken and coat well.
Cover and place in the fridge for at least 2 hours.
Heat the oil in a heavy-based pan and gently fry the onion for about 3–4 minutes.
Add the chicken and yogurt mixture and cook for 4–5 minutes.
Add the tomatoes and tomato paste, stir well and bring to the boil.
Add the Curry & Bay Leaves.
Reduce the heat and simmer for 10 minutes, or until the chicken is tender.
Stir the cream and butter in last and heat through before serving.
Basmati rice
Bring 6 cups of water to the boil
Add 1 cup of rice with salt
Boil for 12 minutes
Strain and served
Add 1 cup of rice with salt
Boil for 12 minutes
Strain and served
Tip:
Best served with some fresh coriander leaves on top of the curry
Make sure the butter and cream are the absolute last ingredient added. Do not over boil once added.
Best served with some fresh coriander leaves on top of the curry
Make sure the butter and cream are the absolute last ingredient added. Do not over boil once added.
3. Instant Naan Bread (Luxury Option)
Instant Naan bread recipe which doesn’t require any yeast or eggs and takes only 30 minutes from start to finish and can be made on the gas stove in a skillet. No oven or tandoor.
Ingredients
2 cups All-Purpose Flour
1/2 cup Whole Wheat Flour
1/2 cup Yogurt
1/4 cup Water
1 tablespoon (Oil)
3/4 teaspoon Baking Soda
1 teaspoon Sugar
1 teaspoon Salt
Sesame Seeds (for sprinkling and melted butter for brushing)
1/2 cup Whole Wheat Flour
1/2 cup Yogurt
1/4 cup Water
1 tablespoon (Oil)
3/4 teaspoon Baking Soda
1 teaspoon Sugar
1 teaspoon Salt
Sesame Seeds (for sprinkling and melted butter for brushing)
Method
In a large bowl, mix together both the flours, baking soda, sugar and salt. Stir to combine well.
In a glass, mix together yogurt, water and oil.
Start adding the yogurt mixture to the flour mixture little by little, and keep kneading the dough as you go. If the dough is too dry, add water by the teaspoon or some extra flour if the dough is a little wet.
Knead for a few minutes till the dough is soft and supple. Cover with a damp towel and set aside for 20 -25 minutes.
Heat a flat non-stick pan or skillet or tawa. In the meanwhile, lightly roll out the dough to 1/4 inch thickness without applying too much force. Use a little dry flour if the dough is sticky. The shape doesn’t matter.
Brush the top lightly with water, and sprinkle with sesame seeds. Lightly press so that the seeds stick to the dough. Turn it over, and brush the other side with water as well.
Now place the bottom side down (without sesame seeds) on the tawa so that the side with sesame seeds is facing up. Cover immediately with a lid, which should be big enough to cover the naan. The naan should start bubbling up. Wait for 45 seconds before flipping it over. Give it 30 seconds on the other side as well, and take it off the pan.
In a glass, mix together yogurt, water and oil.
Start adding the yogurt mixture to the flour mixture little by little, and keep kneading the dough as you go. If the dough is too dry, add water by the teaspoon or some extra flour if the dough is a little wet.
Knead for a few minutes till the dough is soft and supple. Cover with a damp towel and set aside for 20 -25 minutes.
Heat a flat non-stick pan or skillet or tawa. In the meanwhile, lightly roll out the dough to 1/4 inch thickness without applying too much force. Use a little dry flour if the dough is sticky. The shape doesn’t matter.
Brush the top lightly with water, and sprinkle with sesame seeds. Lightly press so that the seeds stick to the dough. Turn it over, and brush the other side with water as well.
Now place the bottom side down (without sesame seeds) on the tawa so that the side with sesame seeds is facing up. Cover immediately with a lid, which should be big enough to cover the naan. The naan should start bubbling up. Wait for 45 seconds before flipping it over. Give it 30 seconds on the other side as well, and take it off the pan.
Apply melted butter immediately and serve hot.
This dough can also be used to make instant bhaturas.
4. Quick Naan
Mix
1 cup of flour
But of olive oil
Little salt
Quarter cup water
1 cup of flour
But of olive oil
Little salt
Quarter cup water
Add little by little an extra quarter cup of water and mix until bowl is clean from dough or flour. Knead properly and wrap in glad wrap. Let dough rest for 20/30 min.
Make balls and roll out to pancake shape. Spread on some butter. Roll up like a pancake.
Roll up sideways like a pinwheel and roll out again to pancake shape to create buttery pancake.
Roll up sideways like a pinwheel and roll out again to pancake shape to create buttery pancake.
Bake like a pancake on a skillet pan or frying pan but without butter or oil. Flip and serve when brownish blisters appear.
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