Tandoori Chicken Tikka with Home Made Naan

jamesmartinchef.co.uk

subheading: Marinade:

800g chicken breast, cut into tikka sized pieces e.g. 4 to 5cm chunks

160g Greek yogurt

1 ½ level teaspoons red chilli powder or to taste

2 tablespoon ginger and garlic paste

2 level teaspoons garam masala

1 ½ teaspoons cumin powder

6 tablespoons vegetable oil

1 teaspoon turmeric

2 ½ tablespoons white vinegar

1 teaspoon green chilli paste or to taste

1 ½ teaspoons salt or to taste

¼ teaspoon orange food colouring powder

1 level tablespoon dried fenugreek leaves (crushed using the palm of your hands)

subheading: Home Naan Recipe:

300g plain flour (plus a little extra for rolling out)

½ teaspoon dried yeast

2 tablespoons warm water

1 teaspoon sugar

110ml full fat Milk (warm)

1 level teaspoon salt or to taste

1 teaspoon Onion Seeds (kalonji)

3 tablespoons vegetable oil

2 tablespoons butter/ghee for garnish

2 tablespoons chopped fresh coriander (optional)

subheading: Mint and Coriander Recipe:

1 bunch mint leaves

1 bunch coriander, cut into three parts

½ white onion, halved

1 or 2 finger green chillies, halved, optional or to taste

1 ¼ tsp salt or to taste

1 ½ tsp sugar

1 ½ tsp cumin seeds, roasted on a dry pan

¾ tsp cumin powder

½ lemon, freshly squeezed

1 tsp amchoor powder

A little water, optional if required

2 ½ tbsp yoghurt (optional if making mint yoghurt chutney. Add a little sugar if adding yoghurt).

Directions at jamesmartinchef.co.uk

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