Food. Lifestyle. Love

Sunday, 13 May 2012

Naan and tandoori chicken for yummy dinner

The night before my husband was craving to eat naan and tandoori chicken at mamak (24 hours Indian Muslim restaurant in Malaysia is commonly called mamak), but we were too lazy and ended up ordering McDonald delivery hoho. Naan and tandoori chicken have always been our favorite, I even  tried making them before but failed. After few adjustments, I found a way to make it tastes as good as the one in Maulana    (our favorite mamak restaurant in Sri Serdang)

The color of the tandoori chicken was not as red as the one we commonly see in Indian restaurants. An Indian friend of mine said that they usually put red coloring, but I am not really sure about it.

Anyway, here are the recipe that I used to make this yummy naan and tandoori chicken. 

Naan (Make 4 naans)
  • 1/2 package yeast
  • 1/2 cup warm water
  • 1/8 cup white sugar
  • 2 tablespoons milk
  • 1 egg, beaten
  • 1 teaspoons salt
  • 2 cups bread flour, or more
  • 1/4 teapoon baking soda
  • 1/8 cup butter, melted

  • 1. In a large bowl, dissolve yeast in warm water with a little bit of sugar. Let stand about 10 minutes until frothy. Stir in sugar, milk, egg, salt, and  flour to make a soft dough (sometimes it takes more than 2 cups of flour) . Knead until smooth. Place dough in a well oiled bowl cover with a damp cloth, and set aside for 1 hour to rise (double in volume).
  • 2. Punch down dough and make 4 small balls and put them on a tray.  Cover with a towel, and allow to rise until doubled in size (about 30 minutes)
  • 3. Preheat oven to high heat (I used 220 degrees Celcius, top and bottom grill)
  • 4. Roll one ball into circle and put on a tray near to the upper grill for 2 to 3 minutes until lightly browned. To the same for the other side, and brush the naan with melted butter. 

Chicken tandoori

5 to 6 pieces chicken
1 teaspoon salt
3 limau nipis (key lime), take the juice
1/2 cup yogurt
1/2 onion, blended
1 garlic clove, blended
1 inch ginger, blended
2 teaspoons garama masala (can be bought in Giant's)

1. Deep slits the chicken, and cover the chicken with salt and limau nipis juice. Set aside for 20 minutes
2. Combine yogurt, onion, garlic, ginger and garam masala in a small bowl, and cover it to the chicken. Rub the marinade into the slits, and marinade overnight (I only marinated for 1 hour haha)
3. Preheat the oven to the highest temperature. Remove the chicken from the marinade and put on a tray (the yogurt will curd on high temperature, hence you need to remove the yogurt from the chicken). Bake for 20 - 25 minutes until cook. 


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