Curry Guy BBQ (Sunday Times Bestseller): 100 Classic Dishes to Cook over Fire or on Your Barbecue

Product Information

There is a lot of profit in naans so the chefs don’t want to run out of dough. There isn’t the time to prepare more authentic recipes using dry yeast and/or yoghurt so they make the dough just like this recipe. Are these instant naans better than authentic?

THE CURRY GUY Tandoori Chicken | Whole Tandoori Chicken | THE CURRY GUY

No yeast is required to make this instant naan recipe and you can make your naans in about 30 minutes. At busy curry houses, it is nearly impossible to know just how many naans they might need every evening. I give curry/tandoori classes weekly and as the classes are only 4 hours long, we have to marinate the meat and cook it within that time.

I recommend covering the dough at this time with a wet cloth and letting it sit for at least 3 hours or overnight for best results. That said, you could just jump right into finishing the recipe at this stage. Once your dough balls are formed, you could let them sit, covered for about 30 minutes but again, you could push forward and make your naans immediately. Now start pouring in the flour, whisking as you do. Once you’ve added all the flour, it will still look very soupy and far too wet to work into dough balls. Pour into a jug (if heated on the hob), add the yeast and sugar, and whisk it all together. Cover with a cloth and leave in a warm place for about 20 minutes. It should foam right up. If it doesn’t, don’t worry, your naans will still rise. Yes, but it will not be quite the same. You will need to add about 125ml (1/2 cup) of water to help make the sauce.

THE CURRY GUY Malai Chicken Tikka | Best Murgh Malai Recipe | THE CURRY GUY

Try this! You can serve it as is or blend it for a smoother bbq sauce. How to use this spicy bbq sauce…Stir well to combine and continue stirring for a couple of minutes. At this time, your pan might be looking a bit dry. That is what you are looking for as bhunas are dry curries. Lower the heat to low and cover the pan to simmer gently for 8 minutes. Lift the lid and give it another good stir and then stir in the bhuna spice blend, chilli powder and turmeric. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis. Chilli paneer is so good wrapped up in fresh bread.

Chilli Paneer | Delicious Spicy Paneer Recipe| THE CURRY GUY Chilli Paneer | Delicious Spicy Paneer Recipe| THE CURRY GUY

The thing is, so many of the ingredients used in Indian cuisine are also popular in the west. In fact, chillies, tomatoes, and bell peppers, now common in Indian cuisine and spicy bbq sauce recipes originated in the Americas. Yes! You can freeze it wet or roll it into balls with more flour. Then place in the freezer, covered tightly. This instant naan recipe can be frozen for up to 6 months.Regardless, it is done a restaurant all over the world. Food colouring has not flavour so it is optional. When ready to cook your naans, slowly start adding more self-rising flour. The idea here is to add just enough flour so that the dough is workable. For reference, I ended up adding about 7 handfuls of flour. By preparing the dough balls a day or so ahead of time, you will get even better results. Letting the dough rest, covered with plastic wrap will improve the flavour and also make it easier for you to work with the dough. How to cook Instant naans