Indian Curries Special
Wine Pairing: Riesling / Sauvignon Blanc
|Chicken Korma and Naan|
This dish can be served with naan or rice. These starchy accompaniments absorb the sauce and complement the meal. Other sides can be a mixed salad and papad. Naan is an oven baked flat-bread very popular in the South East Asian cuisine. A typical naan recipe consists of white flour mixed with salt and sugar along with yeast and yogurt to make a soft elastic dough which is kept aside for a little while to allow it to rise. Once risen the dough is divided into balls, flattened and cooked in a Tandoor or Clay oven. Many variations of naan have found their way in the Indian Cuisine, each as popular as the other.
Ingredients: (serves 4)
2lbs chicken thighs (boneless, skinless) cubed
2-3 tbsp yogurt
1/4 cup almonds and cashews crushed fine
salt to taste
1/2 tsp turmeric powder
chili powder to taste
2 black cardamoms
4-5 green cardamoms
1 large cinnamon stick
1 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp black peppercorns
4 tbsp oil
2 bay leaves
1 large onion chopped
4-5 cloves garlic chopped fine
2inch ginger chopped fine
1 large tomato chopped
1 tbsp sour cream
1/2 tsp Garam masala powder
- Marinate the chicken in the marinade for 1-4 hours.
- In a small pan dry roast all the whole spices on high heat for 2 minutes till they impart a roasted aroma. Dry grind them in a coffee grinder coarsely and keep aside.
- In a large pan heat oil and add the coarsely ground whole spices along with bay leaf and stir for 30 seconds.
- Add onions and garlic and cook till the onion turns light brown.
- Add tomato and ginger and cook till tomato softens, for about 2 minutes.
- Now add the chicken along with the marinade and mix it well with the onion concoction.
- Let cook on medium high with the lid on and turn it around every minute so it doesn't overcook at the bottom. Do this for about 5 minutes.
- Reduce the heat to simmer and cook with the lid on for about 12-15 minutes or till the chicken is fully cooked. Check and stir every 3-4 minutes.
- If you find the sauce too thick add a bit of hot water till the desired consistency is achieved. Adjust the seasoning.
- Add the sour cream and mix well. Do not boil after adding the cream.
- Garnish with chopped fresh coriander.
- Serve with naan and salad (red onions, cucumber, lettuce, carrots, tomato).
Ingredients: (serves 4)
21/2 cups flour
1 cup warm water
2 tbsp yogurt
1tbsp active dry yeast
additional flour for rolling
1 tbsp dry parsley
- Add yeast to the flour and mix.
- Take warm water (not too hot or it will render the yeast inactive) and dissolve salt and sugar in it.
- Now make a very soft dough by mixing the warm water and yogurt in the flour. The dough should not be runny but very soft.
- Cover and keep at room temperature for 20-30 minutes to help rise.
- Mix again and using greased palms make small balls out of the entire dough.
- Preheat the oven to the max allowable temperature of your oven 475-500F and keep the baking shelf on the top position.
- Now roll these balls into naan (see shape in the picture) using dry flour to dredge. Sprinkle a pinch of parsley on top. Press lightly with fingers so that the parsley sticks onto the dough. Place them 3-4 at a time onto a non stick cookie sheet (if not using non stick then grease your sheet well).
- Bake in the top shelf for about 2 minutes or till it browns a little on top (see image). Keep an eye on it as the oven is very hot and can burn easily. Turn the naan and cook again for about a minute. Repeat process till all the balls are cooked.
- Place a bit of butter on top of each naan and serve hot.