Chicken Tikka Masala
Chicken in a Rich Cashew Nut Sauce
OK you lot! I have been quizzed about naan for as long as I can remember and my recipe has had a number of different iterations. With a family coming from the Punjab region in Northern India where wheat is the main staple, all breads (from naan, roti to parathas) form a huge part of the diet. Personally I would choose a bread over rice every day.
Traditionally the dough for naan is a leavened natually with a live yoghurt, which is what aerates it. The dough would be slapped on to the inside of a tandoori oven where it would bake and fall into the fire once cooked.
This cooking style is pretty difficult to replicate and when my mum first came to the UK she used all sorts of crazy things to get those precious little bubbles into the naan dough, from lemonade through to Original Andrews salts (yes the tummy salts) but I now have a formula which makes the naan light, airy and it will work in your kitchen. I can promise you, you will never buy naan again.
The only way you can eat naan is by tearing it with your hands and sharing it to mop up the luscious masala sauce of your dish. I sometimes like to have naan with bacon and a spiced omelette too.
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