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
- Mix 1 tsp sugar, ½ cup warm water, and 2 tsp yeast in a bowl. Rest until foamy (10 minutes).
- Add 2 ½ cups flour, ½ cup yogurt, ½ tsp salt, and 1 tbsp oil. Stir.
- Knead 10 minutes until smooth, adding another tbsp warm water if needed.
- Cover and rise in a warm place for 1 hour.
- Divide dough into 8 pieces. Roll each into an 8” circle.
- Heat a skillet (cast-iron preferred) over medium high heat and lightly oil the surface.
- Brush a circle of dough with water, then sprinkle with chopped cilantro.
- Place on the skillet wet side down. When it puffs up and dark spots appear, flip to cook other side.
- Repeat until all naan are cooked.
- 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.
- 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.
- Mix, then add 1 tbsp lemon juice and 1 tbsp oil. Add red food colouring if desired.
- Marinate skinless chicken cubes (thighs work best) or paneer cubes in the mixture in the fridge for several hours, or overnight.
- Thread meat or paneer onto skewers with onions and peppers and grill or bake at 400 degrees until cooked though.
FARAH HERON 