Garlic Naan
Indian Garlic Bread
- none
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- 3cm ginger
- 6 garlic cloves
- 2 tomatoes, quartered
- 1½ tsp garam masala
- 1½ tsp cumin seeds, crushed
- 1 tbsp coriander seeds, crushed
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 1 tbsp full-fat Greek yogurt
- Salt, to taste
- 2 tbsp rapeseed oil
- 1 tsp brown mustard seeds
- 1 bay leaf
- 1 onion, finely chopped
- 6–10 whole green chillies, (reduce if this is too many for you)
- 500g boneless chicken thigh fillets, cut into bite-size chunks
- Black peppercorns, freshly ground
- 1 tbsp lemon juice, or to taste
- Large handful of finely chopped, fresh coriander leaves
Method
- Blend together the ginger and garlic in a pestle and mortar or blender and set to one side.
- Grind the cumin and coriander seeds and set to one side.
- Blend the tomatoes to a paste and stir in the ground spices, garam masala, turmeric, Kashmiri chilli powder, yoghurt and salt.
- Heat the oil in a non-stick saucepan (or karahi if you have one) and add the mustard seeds.
- Once the mustard seeds pop, add the bay leaf and chopped onion.
- Stir and cook on a medium heat. After about 15 minutes add the minced ginger and garlic with the green chillies for at least 20-30 minutes until the onions are well browned. If the onions catch, add a splash of water and continue to cook the onions.
- Stir in the blended tomatoes, spices and yoghurt mix. Turn the heat up and stir until the mixture thickens and you are left with a thick masala paste (10-15 minutes).
- Add the chicken pieces and stir into the thick masala to coat it.
- Reduce the heat and place the lid on the pan. Leave to cook for about 20 minutes, stirring every now and again.
- The chicken will produce a lovely thick gravy. Once the chicken is cooked through you can adjust the consistency of the sauce to your preference. To loosen, just add a little hot water, or to reduce it and make it thicker, cook further on a high flame.
- Once cooked, add some black pepper and a squeeze of lemon, then check the seasoning.
- Stir in the chopped coriander and serve.
Served with
Goes with any side dish, rice, naan, parantha, pilau...
Judi
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