Chicken (or paneer) Tikka Skewers and Naan

Here is a recipe Reena and Nadim make together in the book—Indian naan with chicken tikka skewers. They cook it on a grill, but a cast iron pan for the naan and a 400 degree oven for the chicken gives results as good as a restaurant.

Reena and Nadim’s Naan

  1. Mix 1 tsp sugar, ½ cup warm water, and 2 tsp yeast in a bowl. Rest until foamy (10 minutes).
  2. Add 2 ½ cups flour, ½ cup yogurt, ½ tsp salt, and 1 tbsp oil. Stir.
  3. Knead 10 minutes until smooth, adding another tbsp warm water if needed.
  4. Cover and rise in a warm place for 1 hour.
  5. Divide dough into 8 pieces. Roll each into an 8” circle.
  6. Heat a skillet (cast-iron preferred) over medium high heat and lightly oil the surface.
  7. Brush a circle of dough with water, then sprinkle with chopped cilantro.
  8. Place on the skillet wet side down. When it puffs up and dark spots appear, flip to cook other side.
  9. Repeat until all naan are cooked.
  10. Brush warm naan with melted butter. Enjoy!

Reena’s Tandoori Marinade for Chicken Tikka

Reena’s secret to the best tandoori marinade is to use the freshest spices available. Serve with a simple raita sauce made with yogurt, cumin powder, and cilantro leaves.

  1. In a large bowl, mix ½ cup plain yogurt with the following spices: ½ tsp turmeric, 1 tsp Kashmiri red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp dry fenugreek leaves (optional), 1 tsp grated ginger, 1 tsp grated garlic, 1 tsp salt.
  2. Mix, then add 1 tbsp lemon juice and 1 tbsp oil. Add red food colouring if desired.
  3. Marinate skinless chicken cubes (thighs work best) or paneer cubes in the mixture in the fridge for several hours, or overnight.
  4. Thread meat or paneer onto skewers with onions and peppers and grill or bake at 400 degrees until cooked though.