Package C Recipe

Marinate chicken

Combine chicken pieces with yogurt, half of the ginger paste (4 tbs), half of the garlic paste (4 tbs), turmeric, 3 tsp salt, 2 tsp red chili powder and 2 tsp ground coriander. Mix thoroughly, cover and refrigerate for 1–3 hours (overnight for best flavor).

Prepare base

In a large heavy-bottomed kettle or stock pot, heat 350 ml vegetable oil over medium-high heat. Add sliced onions in batches and fry until deep golden brown (approximately 25–30 minutes total). Remove half the fried onions for garnish (set aside).

Cook spices and tomato

To the pot with remaining onions, add remaining ginger and garlic paste (4 tbs each) and cook 2–3 minutes until raw aroma disappears. Add ground coriander, ground cumin, remaining red chili powder, and a further 2 tsp salt. Cook 2 minutes, then add tomato puree. Fry the tomato-onion-spice mixture on medium heat until oil separates from the masala (~12–15 minutes).

Combine chicken and simmer

Add marinated chicken to the pot and increase heat to sear for 6–8 minutes, stirring occasionally so the chicken gets light color. Add 1.5 liters water, bring to a boil, then reduce heat to low, cover and simmer gently for 45–55 minutes until chicken is tender and sauce has thickened. Skim excess fat during cooking if necessary.

Finish and garnish

Once chicken is cooked through, stir in remaining ground coriander and garam masala (4 tsp). Adjust salt to taste (approx. total 5 tbsp used). Add slit green chilies and chopped cilantro, simmer 5 more minutes. Top with reserved fried onions and whole garam masala pieces for aroma. Keep warm for service.

Prepare rice

Drain soaked basmati rice and set aside. In a very large stock pot, bring 6.5 liters water to a rolling boil with 6 tsp salt and bay leaves.

Cook rice

In a large pan, heat ghee (or oil) 200 g. Add cumin seeds and fry 30 seconds until fragrant. Add the ghee and cumin to boiling water, then add the drained rice. Stir once gently to separate grains. Boil uncovered for 6–8 minutes until rice is 90% cooked (grains still have a slight bite). Drain in a large colander if necessary and let steam for 5 minutes. Fluff rice lightly with a fork and keep covered and warm for service.

Make dough

In a large mixing bowl, combine flour, yeast, sugar and salt. Make a well and add warm water, yogurt and oil. Mix to form a soft dough, then knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let dough rise in a warm place for 60–90 minutes or until doubled in size.

Shape and cook

Punch dough down and divide into 40 equal portions (approx. 90–100 g each). Roll each piece into an oval about 18–20 cm long. Traditionally cook on a tandoor; alternatively, heat a heavy skillet or cast-iron griddle over high heat. Place naan on hot surface, cook 1–2 minutes until bubbles form, flip and cook another 1–2 minutes. Brush with melted butter immediately and keep warm in a covered tray until service.

Combine diced cucumber, tomato and thinly sliced red onion in a large bowl. Toss lightly with a pinch of salt and a squeeze of lemon juice just before service. Arrange lemon wedges, mint chutney, tamarind chutney and mixed pickles in serving bowls. Keep chilled until service.

Before service, reheat chicken and rice gently if needed. Sprinkle chopped cilantro and reserved fried onions over the chicken. Scatter whole garam masala pieces into pots for aroma (remove before serving individual portions if desired). Ensure butter is applied to naan just before plating.