Naan Bread cooked on the Nipoori

Made this Naan Bread from a tested recipe.  I serve it with Honey Lemon Chicken and Green lentil curry.

Servings: 6

Cook time: 20 minutes

INGREDIENTS:

2 tsp active dry yeast

½ cup warm water*

1/8 cup white sugar*

3 tbsps milk

1 egg, beaten

1 tsp salt

2¼ cups plain flour*

1 tbsp oil

¼ tsp baking powder

*using 250ml cup measurement

 

 

METHOD:

1. Take a large bowl and dissolve sugar in the warm water.  Add the yeast and stand for about 10 minutes, until it becomes frothy.

2. Next, add the salt, milk, oil and egg and mix it well.

3.  Sieve in the plain flour and baking powder.

4.  Knead for 8-10 minutes

5.  Place the dough in a well oiled bowl, cover with a damp cloth and set aside in a warm place, to rise.

6.  After about an hour, the dough will have doubled in volume.

7.  Pinch off about 6 small portions of the dough and roll into balls (rub a bit of the plain flour into your palm to prevent it from sticking).  Cover it with a damp towel and allow to rest for another 30 minutes.

8. Next fire up your Nipoori Oven.  Once it is ready, place the grill onto the bottom cone.  Now  roll out one ball of dough into a circle (not too thin).

 

10.  Lightly oil the grill and place the dough onto it and cook for 2 to 3 minutes or until puffy and lightly browned.  Turn it over and cook for another 2 to 3 minutes.  Remove it from grill.

11.  Continue the process until all the Naan’s has been cooked.

Naan Bread with Honey Lemon Chicken with Green Lentil Curry.

Chicken Tikka Masala – Madras hot. British Indian restaurant style.

By Coogan (Devon, United Kingdom).

Enough for twelve portions.  If yo do not want this dish madras strength in heat, just emit the fresh chillies from the base sauce or if you want it hotter add more.

 

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TIKKA

Cut 3 kilo chicken into 1.5 inch pieces and put into a large bowl.  Then add two tablespoons of salt and the juice from two large lemons.  Give the whole lot a good mix, cover and then leave for about 20 minutes whilst you prepare the marinade.

MARINADE

500mls Yoghurt

2 inch ginger peeled and chopped

3 cloves garlic peeled and chopped

2 tbsp ready made mint sauce in vinegar

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp cayenne

2 tbsp garam masala (fresh home made)

2 tbsp tumeric

Place the whole lot into a blender blitz until smooth mix with your prepared chicken pieces cover and leave to marinate for 24 hours.

Rinse of the excess marinade mixture from chicken and pat dry with kitchen paper.  Load the chicken pieces on to skewers, brush with mustard oil, dust with garam masala and cook in Nipoori oven for 6-8 minutes.

BASE SAUCE

1 kilo sliced onions

50g each finely grated peeled ginger and garlic

3 pints water

1 tsp salt

500g tomato passata

8 tbsp oil

1 tsp tandoori masala

1 tsp turmeric

1tsp paprika

Stalks from large bunch of coriander

100g chopped green hot chillies

Simmer the onions in the boiled water for 40 minutes.  Meanwhile fry garlic and ginger in hot oil until browned, add and bhuna the spices for 30 secs then add the passata and fry on for ten mins.  Add to the onion mix plus the salt,  coriander stalks, chillies and cook on for five mins.  Then blend bring back to the boil and simmer for another 20 mins skimming of any scum that accumulates on top.

MASALA SAUCE

2 x 500g cartons of tomato passata

10 tbsp oil

1 tbsp fenugreek seeds

1 tbsp black mustard seeds

1tbsp black cumin seeds

500 mls Yoghurt

10 tbsp ground almonds

15 tbsp coconut powder (not coconut milk powder)

2 tbsp mango powder

4 tbsp clear honey

2 tbsp black pepper

4 tbsp freshly made garam masala

600 mls of coconut cream milk –  6 tsp coconut milk powder mixed with 450mls warm water and 150 mls of single cream.

1 tsp beetroot powder or other red food colouring

4 tbsp rubbed methi leaves

Handful of chopped fresh coriander.

SPICE MIX

3 tbsp tandoori masala

3 tbsp bassar curry masala

1 tbsp chat masala

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp paprika

1 tsp cayenne.

Add one 500g carton tomato passata to the base sauce and bring to a simmer in a large pan.  In another pan heat the oil until smoking hot.  Add the fenugreek, black mustard and black cumin seeds for ten seconds until popped.  Add and bhuna the spice mix for 30 secs then add the other 500g of tomato passata and fry for ten mins,  gradually mix in the yoghurt until well incorporated, then add the whole lot to the base mix.

Add all of the remaining ingredients bring back to a slow simmer.  Salt to taste and leave to tick over quietly for an hour or so.  Check the consistency of the sauce and add some boiling water if necessary- I needed to add about a pint.  Add to the freshly cooked tikka and serve garnished with fresh coriander and chillies or freeze.

Nipoori Chicken Tandoori-on the grill!

 

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Nipoori Chicken Tandoori  (Using Nipoori Tandoori  Mix)

Ingredients:

700g  chicken, cut into serving pieces

6 tbsp plain yogurt

2 tbsp fresh lemon or lime juice

2 tsp vegetable oil

3 cloves of garlic peeled and mashed to a pulp

1 inch cube of fresh ginger peeled and grated finely

3 tbsp Nipoori Tandoori Mix

2 tsp salt or to taste

• In a large bowl, mix Nipoori Tandoori Mix with yogurt, vegetable oil, minced garlic, ginger, lemon juice and salt.  Add chicken pieces turning to coat.  Cover and refrigerate for 6-24 hours.
• Skewer chicken, cook in Nipoori Grill/Tandoor for 6-7 mins.

Hello world!

Welcome to the world of Nipoori.

As we have embarked to market our Nipoori Combi Cooker world wide, it is equaly important to bring all food lovers to the wonderful world of cooking using the Nipoori Combi Cooker.

We will do our utmost to publish as many tandoori/BBQ recipes as possible from all corners of the world for yours to try and enjoy.  We also appreciate your comments and recipes to share.