Donna Kababs, Salad, Tandoori Naan & Green Chutney
Wednesday, December 03, 2014
CHICKEN MARINADE:
- For this you're going to use chicken fillet, which you will cut into strips.
- Ground ginger
- Ground garlic
- Tandoori Powder (which I'm sure you now can find in your supermarkets or spice shops)
- Paprika
- Black pepper
- Salt
- Peri-peri sauce
- (A bit of) cinnamon powder
- Fresh lemon juice
- (Pinch of) turmeric
- Chilli powder
- Olive oil
1. Marinate the chicken overnight.
2. We cooked this on a sizzler type of griller, but any griller will do as long as its not the open type of griller because your meat will fall through the grids.
TANDOORI NAAN:
Please note this recipe's directions are not what I usually do towards the end. I end up cooking it on a tawa like I would use for a roti, you can put it in the oven for a bit but I don't.
Ingredients:
- 2 1/4 teaspoons yeast, active dry (1 envelope)
- 5 tablespoons sugar
- 1 cup water, warm
- 1 egg, beaten
- 3 tablespoons milk
- 2 teaspoons salt
- 4 1/2-5 cups flour, unbleached all-purpose, plus additional for dusting and rolling
- 1 tablespoon vegetable oil
- 4 tablespoons butter, unsalted, melted (1/2 stick)
2. Use 1/2 tablespoon of the oil to lightly oil a large bowl. Place the dough in the bowl, brush the top with the remaining oil, cover with a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch down the dough and pinch off 2-inch pieces. Roll them between your palms into smooth balls. You should have 14 to 16 balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened clean kitchen towel. Let rise again until puffy, about 30 minutes.
3. Preheat the grill to high.
4. When ready to cook, place a rolling pin, cutting board, bowl of flour, and the melted butter near the grill. (This is incredibly theatrical; your guests will be amazed.) Roll out a dough ball on a lightly floured cutting board to form a disk about 5 inches in diameter. Gently slap the disk from one hand to the other to stretch it into an elongated 7- to 8-inch circle. (The motion is rather like the "patty cake, patty cake" motion in the nursery rhyme.) Stretch the circle into a traditional teardrop shape and immediately lay it on the hot grate.
5. Cook the bread until the bottom is crusty and browned and the top is puffed and blistered, 2 to 4 minutes. Brush with butter. Invert the naan and grill the other side until lightly browned, 2 to 4 minutes. Prepare the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve while piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way.
SALAD:
GREEN CHATNEY:
Finally when your meat has cooked its time to plate up!
- Place the naan on the plate and spread the meat around the naan.
- Than, place a generous amount of the salad ontop of the meat.
- Drizzle some garlic sauce on the salad and the chutney as well.
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