Imran's, Usman Afzal Butt / October 2011
For 1 serving
• 1 Tbsp. canola oil
• 1/4 cup onion, roughly chopped
• 1 4 oz. chicken breast, cut into cubes
• 1/2 tsp. garlic, mashed to a paste
• 1/2 tsp. ginger, mashed to a paste
• 1/4 tsp. salt
• 1/4 tsp. turmeric
• 1/4 tsp. chili powder
• 1/4 tsp. coriander seeds, ground
• 1/4 tsp. cumin seeds, ground
• 1/4 cup tomatoes, roughly chopped
• 2 Tbsps. yogurt
Heat oil in a skillet set over medium heat; add onion; increase heat to high; cook, stirring occasionally, until onion is translucent (about 4 minutes); reduce heat to medium-high; add chicken, garlic, and ginger; cook, stirring occasionally, 4 minutes; add 1/4 cup water; bring to a boil; reduce heat to medium-high; simmer until liquid has evaporated (about 3 minutes).
Stir in salt, turmeric, chili powder, coriander seeds, and cumin seeds; increase heat to high; add 1/4 cup water, tomatoes, and yogurt; cook until sauce thickens (about 4 minutes); remove from heat; reserve (keep warm).
• 6 1/2 cups all-purpose flour, plus more for work surface
• 1 Tbsp. salt
• 1 1/2 tsps. baking powder
• 1 3/4 cups whole milk
• 2 lg. eggs
• 3 Tbsps. superfine sugar
• 3 Tbsps. canola oil
• fresh cilantro, finely chopped (for serving)
• fresh ginger, cut into thin julienne (for serving)
• garam masala (for serving)
Heat oven to 425°F with baking sheets inside.
For the naan bread, mix flour, salt, and baking powder in a bowl; reserve.
Whisk milk, eggs, and sugar in another bowl; stir into reserved flour mixture; place on lightly floured work surface; knead lightly until soft dough forms (do not overwork, or dough will become too stretchy); cover with damp cloth; let stand 15 minutes.
Remove cloth; drizzle oil over dough; turn dough a few times so it is evenly coated; divide into 16 pieces; roll out each piece with rolling pin into 3 1/2" circle; gently stretch out one side to form teardrop shape; place on warmed baking sheets; bake, turning halfway through, until bread starts to puff up and brown in patches (4 to 5 minutes); remove from oven; reserve (keep warm).
To serve, place chicken in balti-style bowl; garnish with cilantro, ginger, and garam masala; serve with piece of naan on the side (you will have extra naan for additional servings).
What to drink: Sierra Nevada Pale Ale Chef’s Note: If you have a very large tandoor oven, you can use all the dough to create one large “family naan” and cook it on the side of the tandoor until the bread starts to puff up and brown in patches.