Rub the marinade all over the chicken and under the skin if you like, then cover and leave to marinate in the fridge for 1 hour, or overnight. Next, whisk together all of the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons. Then just take the dough out of the freezer the day you want to make your homemade naans and let it defrost and warm to room temperature.

Chilli Paneer | Delicious Spicy Paneer Recipe| THE CURRY GUY Chilli Paneer | Delicious Spicy Paneer Recipe| THE CURRY GUY

Although this instant naan recipe can be prepared from start to finish in about 30 minutes, you can and should work ahead if time allows. I have bought a fair few of your books but what still alludes me is a vegetable curry like they give as a side with say a chicken biryani my local makes amazing veg curry that the sauce seems similar to other dishes they make so assume its a base sauce.The amount of liquid to add varies depending on lots of factors but it sounds like you got there in the end. British Indian restaurant (BIR) curries such as chicken madrasand chicken tikka masala require pre-cooked meat and grilled chicken tikka is the best option. When you want a naan, just take some of the dough and slowly add flour until it is soft and slightly sticky to the touch dough ball. When you are happy with how they look, turn the karahi over toward the flames and grill the tops of the naan over the fire. I give curry/tandoori classes weekly and as the classes are only 4 hours long, we have to marinate the meat and cook it within that time.

The Curry Guy Bible: Recreate Over 200 Indian Restaurant and The Curry Guy Bible: Recreate Over 200 Indian Restaurant and

Heat the ghee in a small pan over a low heat, add the royal (black) cumin seeds and let them splutter. In this new book, the Curry Guy, Dan Toombs, brings you his best ever recipes for cooking outdoors and on a barbecue. Garlic and ginger paste is made by blending equal amounts of garlic and ginger with just enough water to make a paste.Add the kasoori methi by rubbing it between your fingers and garnish with coriander and sliced lemons to serve. This is the time make this recipe your own by adjusting the flavour by adding more of the sour, sweet and spicy ingredients if you like. I was beginning to think I wouldn’t be able to try this delicious malai chicken but then he brought out a batch that had been marinating for two days and cooked it up.