Tandoori Chicken with Butter Garlic Naan

Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 80 minutes
Servings: 5-6

Ingredients: 

For the Tandoori Chicken

• 1.5 lbs Chicken thighs 

• Greek yogurt 

• 2 tablespoon Tandoori Masala 

• 2 tablespoon ginger garlic paste

• 1 teaspoon degi mirch (paprika)

• 1 teaspoon red chili powder of choice 

• 1 teaspoon jeera powder

• 1 tablespoon fresh ground coriander

• 1 lemon 

• 1 tablespoon mustard oil

• A pinch of orange food color 

For the Naan

• 4 cups flour 

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 tablespoon sugar 

• 1/2 cup milk

• 4 tablespoon oil 

• 1 egg whisked

• 1 tablespoon Kalonji (onion) seeds 

For the Garlic Butter 

• 1 tablespoon sesame seeds

• 4 sticks of butter at room temperature 

• 1 teaspoon minced garlic

Instructions:

For the Butter Garlic Naan

1. Whisk the butter with garlic & sesame seeds and keep aside.

2. Sift the flour, baking powder & salt in a bowl. 

3. Mix the sugar, egg, milk & 2 tablespoons of oil in another bowl. 

4. Make a well in the flour mix and pour in the milk mixture. Knead to form a smooth and

   pliable dough. I used my kitchen aid mixer.

5. Add the remaining oil and knead again on low speed. 

6. Cover with a damp cloth and set aside for 20 minutes. Knead again and this time set aside for a good few hours. I tend to prepare the dough in the morning, to cook naans in the evening. 

7. Turn the oven to its highest temperature. Heat a tawa or griddle on the stovetop. 

8. Divide the dough into 8 balls and roll out with a rolling pin, stretching as much as you can. 

9. Put the naan on the hot bridle, brush with the garlic butter, sprinkle the kalonji seeds and stick the griddle into the hot oven. The naans will simply puff up and turn golden brown within minutes, so keep a close watch!

10. Serve hot basted with some more of the garlic butter. Top with cilantro and mint for added flavor. 

Tips: The dough can be refrigerated for a few days. It simply gets better! These naans turn out super soft & the touch of garlic butter enhances the flavor. Enjoy! 

For the Tandoori Chicken

1. Wash and dry the chicken. Add juice of one lemon and degi mirch. Leave for 30 minutes or so. 

2. In a large bowl, whisk the yogurt and all the spices plus the ginger garlic paste. Mix well and add the chicken to it (drain any liquids from the chicken). Marinate for a few hours or overnight if possible.

3. Soak wooden skewers in water for about 60 minutes. 

4. Heat Oven to 400 degrees. 

5. Thread the chicken onto two skewers leaving some space in between. Lightly grease a grilling rack and place on a lined baking sheet. Now place the skewered chicken on it and grill in the hot oven for about 30 minutes (turning one in between). Baste with a little butter & broil just for a minute or two to get that slightly charred look. Sprinkle some lime juice & chaat masala.

Serve on top of home baked naans with any assortment of salad, yogurt & chutney.