Indian Bistro Buffet Recipe

Prepare dough (makes ~6 breads)

In a small bowl, dissolve sugar and yeast in warm water; let sit 5–10 minutes until foamy. In a large bowl combine all-purpose flour, baking powder and salt. For naan: add yogurt, milk and 1 tsp oil; for roti: use whole wheat flour with 1 tsp oil and 2–3 tbs warm water. Add the yeast mixture and mix to form a soft dough. Knead 6–8 minutes until smooth and elastic. Cover and let rest 1 hour (or until doubled).

Shape and cook naan

Divide dough into 6 equal portions. On a lightly floured surface, roll each into a tear-drop or round shape, about 6–8 inches across and 1/4" thick. Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. For naan: place rolled dough on the hot skillet; cook 1–2 minutes until bubbles form and underside has brown spots. Flip and cook 1 minute more. Optionally finish by brushing with melted butter (2 tbs divided) for Butter Naan, or brush with ghee for roti. Keep warm wrapped in a clean towel.

Tandoori roti (stovetop/oven method)

For a tandoor-like effect, heat oven to 500°F (260°C) with a baking stone or overturned heavy baking sheet. Stretch roti thinly and place directly on the hot stone/sheet for 2–3 minutes, turning until puffed and charred spots appear. Brush lightly with ghee if desired and keep warm.

Prepare and marinate chicken

Make small slashes in chicken pieces so marinade penetrates. In a bowl combine 1 cup yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, Kashmiri chili (or paprika), ground cumin, ground coriander, turmeric, salt and 2 tbs oil. Stir to a smooth marinade. Coat chicken thoroughly, rubbing marinade into slashes. Cover and refrigerate at least 4 hours, preferably overnight.

Cook chicken

Preheat oven to 425°F (220°C) and line a baking tray with foil and a wire rack. Arrange marinated chicken on the rack and bake 25–30 minutes until cooked through and slightly charred at edges (internal temperature 74°C/165°F). For extra char, finish under the broiler 2–3 minutes. Alternatively, grill over medium-high heat 12–15 minutes per side until cooked. Rest 5 minutes before serving; slice or serve whole as buffet portions.

Finish and hold

Toss cooked pieces with 1–2 tbs melted butter or oil to keep moist. Keep in a warm holding pan covered until serving.

Temper and sauté aromatics

Heat 2 tbs oil in a heavy pot over medium heat. Add cumin seeds and sizzle 30 seconds until fragrant. Add chopped onion and sauté 6–8 minutes until golden. Add garlic and ginger paste and cook 1 minute more.

Add tomatoes and spices

Stir in tomato puree, turmeric, ground coriander and salt. Cook 4–6 minutes until the oil separates slightly from the tomato mixture.

Cook vegetables

Add chopped vegetables and 1/2 cup water, stir to combine. Cover and simmer 12–15 minutes until vegetables are tender. Stir occasionally and add a splash more water if needed. Taste and adjust seasoning; stir in garam masala and chopped cilantro just before removing from heat.

Hold for buffet

Transfer curry to a warm holding pot or chafing dish and keep covered. Garnish with additional cilantro at service.

Prepare raita and chutney

If making from scratch, combine 1 cup plain yogurt with 1/2 cup grated cucumber (squeezed of excess water), a pinch of salt and 1/4 tsp roasted cumin powder for raita. For mint chutney, blend fresh mint leaves, cilantro, green chili (optional), lemon juice and salt to taste with a splash of water to make a smooth condiment.

Service assembly

For each buffet plate/portion: place one warm naan or roti folded or whole, a portion of tandoori chicken (1–2 pieces per guest depending on menu), a ladle of vegetable curry, and small bowls of raita and mint chutney. Garnish the chicken with lemon wedges and sliced red onion. Keep breads wrapped in a towel to stay soft; keep hot items at serving temperature.