Naan bread

Ingredients:

Proofing yeast:

• 1 cup warm water
• 2 Tbsp honey
• 2 1/4 tsp active dry yeast

Combine water and honey in the pyrex measuring glass stir until honey has dissolved. Add the yeast and stir to moisten. Set aside 5-10 minutes.  Pour into the bowl of a stand mixer.

Mixing:

• 1 egg
• 1/2 tsp baking powder
• 2 tsp salt
• 1/4 cup yogurt
• 3 1/2 cups all-purpose flour 

Add to the yeast liquid these ingredients on low speed. Once the ingredients start to come together turn the speed to medium and continue mixing dough for 2-3 minutes, until dough starts looking smooth. It will be slightly sticky, but pull away from the sides forming a ball.

Rise Dough:

Pre-warm the oven to 200 degrees and turn off. Place in the oven 2 cups boiling water in a glass container. Place the dough in a greased bowl big enough for it to double in size and cover with a moist towel. Let rise for an hour. 

Rolling and Shaping Dough:

Once the dough has risen transfer it to a floured work surface, separate into equal size balls roughly 1 1 1/2" and roll out each to a little less than 1/4" thick.  

Grilling Bread:

Melt butter to brush on rolled out dough. Place on pre-heated skillet or cast iron griddle and cook a few at a time for 1 minute until dough begins to bubble on the top and the bottom is golden brown. Flip and cook 2nd side til browned. Keep cooked Naan warm while cooking remaining dough. 

Serve:

Delisceous with Chicken Tikka Masala or toasted. 

Chicken Tikka Masala in the Instant Pot

 Picture courtesy the culinary compass

Ingredients:

Marinade:

• 1-2  pounds boneless skinless chicken breasts 2-4 breasts chopped into 1" cubes.
• 1 cup plain greek yogurt
• 1 Tbsp garam masala
• 1 Tbsp lemon juice (about 1/2 a fresh lemon)
• 1 tsp black pepper
• 1/4 tsp ground ginger

Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator minimum 1 hour.

Saute:

Turn pressure cooker to Saute mode. Coat the cooker pot with vegetable oil. Add the chicken chunks when hot. Cook stirring occasionally until all sides of the chicken are cooked, about 5-8 minutes.

Sauce:   While chicken is sauteing prepare the sauce.

• 15 ounce can tomato sauce or puree
• 5 cloves garlic minced
• 4 tsp garam masala
• 1/2 tsp paprika
• 1/3 tsp tumeric
• 1/2 tsp salt
• 1/8 tsp cayenne

Combine top sauce ingredients and set aside. This will be poured over the chicken in the instant pot after the chicken has been sauted. After sauteing leave the chicken in the Instant pot and add the prepared sauce (not the cream), cover and lock the lid, set pot to manual mode and timing set for 10 minutes. When timer sounds release the steam with the quick release valve on top.

2nd Saute:

Set pressure cooker back on Saute mode, when temp reached add the cream to the chicken stirring a few minutes until the sauce is as thick as you prefer.

• 1 cup heavy whipping cream add this after the chicken has been cooked in the pressure cooker.

Serve:

Basmati Rice
Naan* see Naan recipe
Freshly choipped cilantro for garnish