Curry with homemade naan
Einheiten
Portionen
Zutaten
Marinated chicken
- 16 skinless chicken thighs or drumsticks, about 2 kg total gerundet
- 600 g Greek yogurt gerundet
- 80 g fresh ginger, peeled and sliced gerundet
- 8 garlic cloves gerundet
- 2 g garam masala gerundet
- 2 g ground cumin gerundet
- 1.5 g chilli powder gerundet
- 1 g ground turmeric gerundet
- 14 g fine salt gerundet
Curry sauce
- 150 ml neutral oil gerundet
- 35 g coriander seeds gerundet
- 5 g fenugreek seeds gerundet
- 2 cinnamon sticks gerundet
- 15 g Madras curry powder gerundet
- 100 g tomato purée gerundet
- 80 g garlic, peeled gerundet
- 125 g fresh ginger, peeled gerundet
- 4 large onions, sliced gerundet
- 500 ml reduced chicken stock gerundet
- 100 ml whipping cream gerundet
- 50 g butter gerundet
- 50 ml lemon juice gerundet
- 100 g fresh coriander, leaves and tender stems gerundet
- 15 g caster sugar gerundet
Naan
- 7 g dried yeast gerundet
- 10 g golden caster sugar gerundet
- 125 ml lukewarm water gerundet
- 300 g strong white bread flour gerundet
- 2 g baking powder gerundet
- 8 g fine salt gerundet
- 25 g melted ghee gerundet
- 150 g natural yogurt gerundet
- 12 g nigella seeds gerundet
- 45 g ghee for cooking and brushing gerundet
Zubereitung
Method
- Blend ginger and garlic with a spoonful of yogurt. Mix with remaining yogurt, spices, and salt. Coat chicken and refrigerate 4 hours or overnight.
- For naan, bloom yeast with water and a pinch of sugar for 10 minutes. Mix flour, remaining sugar, baking powder, salt, and nigella; add yeast water, yogurt, and 25 g ghee. Knead smooth, cover, and rise 1 hour.
- Heat the oven to 200°C. Arrange chicken on a rack over a tray and roast 25 to 35 minutes, until browned and 74°C inside.
- For the sauce, caramelise onions slowly in 75 ml oil until reduced to about 250 g and deep brown.
- Grind coriander and fenugreek. Blend with remaining oil, garlic, ginger, and curry powder to a rough paste. Fry cinnamon and the paste with the onions for 5 minutes. Add tomato purée and cook 3 minutes.
- Add stock and simmer 15 minutes. Add roast chicken and cream; simmer 10 minutes. Finish with butter, lemon, sugar, coriander, and salt to taste.
- Divide naan dough into eight balls and rest covered 20 minutes. Roll thin. Cook one at a time in a very hot dry cast-iron pan for 1 to 2 minutes per side. Brush with ghee and keep wrapped in a towel.
Notes
- The chicken can be marinated and the sauce base made one day ahead.
- For less heat, use a mild Madras powder and omit additional chilli.
- Naan dough should be soft and slightly tacky; extra flour makes it tough.