Naan & Chicken Tandoori

Naan:
500 grams | 1 pound, 11/2 ounces |
31/3 cups bread (high-protein) flour
2 teaspoons salt
1 teaspoon instant yeast
31/2 tablespoons plain yogurt
1 egg, beaten
210 ml | 7 fl oz | 3/4 cup water
60 grams | 2 ounces | 1/4 cup ghee

Method:
1. Sift bread (high-protein) flour and salt into a mixing bowl. Add yeast and mix well. Make a well in the centre.

2. Add yogurt, eggs and water. Stir until mixture is well-blended and knead for 7 minutes until dough becomes firm.

3. Add ghee and knead again until smooth and oily. Break off small balls of 70 grams / 21/2 ounces each. Place in a tray brushed with oil and set aside for 10 minutes.

4. Press each ball to 0.5-cm / 1/4-inch thickness on a floured pastry board. Shape into an oval.

5. Bake in a pre-heated 200°C / 400°F oven for 15–20 minutes on each side until bread becomes crisp.


Tandoori Murgh:
1.5 kilograms | 3 pounds, 41/2 ounces chicken breast meat, make slits into the flesh
1 teaspoon salt
1/2 teaspoon powdered turmeric
1/2 teaspoon ground white pepper
1/2 teaspoon powdered chilli
2 teaspoons powdered cumin
1/2 teaspoon red food colouring
2 teaspoons powdered coriander
2 tablespoons lime juice
60 ml | 2 fl oz | 1/4 cup plain yoghurt
3 sprigs mint leaves, finely chopped
3 sprigs coriander leaves (cilantro), finely chopped
125 grams | 41/2 ounces | 1/2 cup ghee


Finely Ground Paste:
2.5 cm | 1 inch ginger, peeled
3 cloves garlic, peeled
1 onion, peeled
7 cloves
3 cardamoms


Method:
1. Coat chicken meat with ground paste, salt, powdered turmeric, white pepper, powdered chilli, powdered cumin, red food colouring and powdered coriander.

2. Add lime juice, yoghurt, chopped mint and coriander leaves (cilantro) and combine well. Leave to marinate for 6 hours.

3. Brush chicken with ghee before baking in a preheated 200°C / 400°F oven for 20–25 minutes or until chicken is well done.

4. Serve with naan.