Was an okay first attempt, but could do better. I marinated the chicken the night before using whatever spices there was, especially the chicken spice mix from Istanbul and since that smelt somewhat like tandoori, just adding lemon juice, chili powder, salt and yoghurt did the trick. Pan fried them until the sauce was dry, and then make the butter chicken sauce before adding the chicken in.
For the butter chicken, I used the following:
2 tbsp butter
1 cinnamon stick
4 cloves
4 cardamoms
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1 tbsp chili powder
Blended ingredients: 1 tomato, 1 cup tomato pesto, 24 cashews
1/2 cup heavy cream
Was supposed to use tomato puree or real tomatoes and cook it down, or tomato paste, but I had tomato pesto to finish and only 1 tomato, so those were used. The texture didn't turn out too well maybe because of the pesto, but it was yummy anyway.
For the cheese naan, it was too thick! Need to work on thinning the dough. But hey at least it did rise.
1 tsp granulated sugar
⅔ cup milk (160 ml), warm
2 cup bread flour (260g)
2 tablespoon plain yoghurt
2 tablespoon olive oil
½ teaspoon salt
Chopped coriander
Shredded mozzarella
Minced garlic
I melted some butter to mix the coriander and garlic for frying later. For the dough, heat the milk and met the sugar. Then mix in the dry yeast and leave for 5 min to bubble. In a mixing bowl, add the flour, yoghurt, olive oil, salt. Add in the yeast milk mixture and use the dough hook and knead for 10 min. Cover the dough with cling film and let it rise for about 30 min? Roll into a log on a lightly floured working space and cut into 4 equal sizes. Make into a ball and stretch out to fit in the mozzarella. Flatten the dough. Heat a skillet on high, dip the dough in the butter mixture and pan fry.
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