Chef Guide to Making Curry & Naan at Home

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based protein option.

Mix dry ingredients in a bowl: 500g strong white bread flour, half a tablespoon salt, 1 and 1/2 tablespoons Nigella seeds, and half a teaspoon baking powder.

Add one sachet of fast active dry yeast to 125ml lukewarm water and mix.

Add a bit of sugar to the yeast mixture for sweetness.

Crumble in ghee (or clarified butter) into the dry ingredients.

Add yogurt to the mixture to enrich the dough.

Bring the mixture together until it forms a shaggy dough.

Knead the dough for about 10 minutes until it is firm and elastic.

Let the dough rise in a warm place for about 1.5 to 1.75 hours, covered with a towel.

Prepare the chicken marinade by mixing yogurt, chopped ginger, minced garlic, chili powder, ground cumin, garam masala, and salt.

Marinate the chicken in the yogurt mixture, ideally overnight, but cook it immediately if short on time.

Preheat the oven to 200°C and place the marinated chicken on a rack to cook.

In a large pot, heat oil and add four large chopped onions, cooking until caramelized and sweet.

Continue cooking the onions until they reach a deep color, which is crucial for the curry's flavor.

Cooking Techniques

Equipment Needed

Spice Level: