PESHWARI NAAN RECIPE RECIPES

Steps:

• For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
• Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.
• Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls.
• Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
• Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned. Brush with butter and serve hot.

Steps:

• Heat oil in a heavy saucepan. Add the onions, garlic, bay leaf, salt and turmeric powder and fry until the mixture turns golden brown. It should take about 5 minutes.
• Add the chicken to the pan and brown the meat.
• The other spices: chillies, cumin and cayenne should now be added and stirred in thoroughly.
• Add the tomatoes and fry until they form a shiny paste and the oil starts to separate.
• Add the tomato paste, vinegar, lime juice, sugar and water.
• Taste and adjust seasoning as needed. Simmer for 10 minutes then turn off the heat and let it rest for 10 minutes.
• Sprinkle chopped coriander on top and garnish with a slice of lime.