Naan bread with Tandoori chicken

By Drum Digital
08 April 2014

Use any leftover cooked chicken to make this lovely dish and reduce the marinating time to 2-3 minutes.

You can also make it from scratch, as in this recipe.

Preparation time: 15 min

baking time: 10 min

Makes 7-8

NAAN BREAD

5 g (½ sachet) instant dried yeast

125 ml (½ cup) lukewarm water

30 ml (2 tbsp) sugar

1 egg, beaten

30 ml (2 tbsp) milk

3 ml (½ tsp) salt

625 ml (2½ cups) bread flour

60 ml (¼ cup) melted butter for brushing

TANDOORI CHICKEN

4 chicken fillets, cut into strips

salt and pepper

MARINADE

125 ml (½ cup) plain yoghurt

1 small onion, peeled and finely chopped

2 garlic cloves, crushed

7 ml (1½ tsp) fresh ginger, grated

2-3 red chillies, seeded and chopped

5 ml (1 tsp) turmeric

20 ml (4 tsp) tandoori masala

METHOD

1. NAAN BREAD Dissolve the yeast and water in a large bowl and allow to stand for 5 minutes or until frothy. Add the rest of the ingredients (except the butter) and knead for 10 minutes to make a soft dough.

2. Transfer to a clean oiled bowl and cover. Leave in a warm place until it rises to double the size. Divide the dough into 12 pieces, shape into balls and leave to rise again.

3. Preheat the grill and grease baking trays lightly. Roll each dough ball out until very thin, brush with oil, put on a baking tray and grill for 1½-2 minutes or until puffed up and lightly golden. Turn over, brush with melted butter and bake for another minute or until done.

4. TANDOORI CHICKEN Season the chicken with salt and pepper. Mix the marinade ingredients together and marinate the chicken for 10 minutes. Heat 30 ml (2 tbsp) oil in a frying pan and fry the chicken until done. Serve with the naan bread and salsa or salad and a sauce of your choice.

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