DJ helped prepare one of his favorite dishes, one that I got hooked on while discovering Indian food when I lived in London. The homemade naan was the best I've tried yet. The recipe calls for placing your dough in a cast iron skillet for 30 seconds then heating the other side of the naan over an open flame to achieve an authentic naan look and taste. I was hesitant at first, but I lit my burner next to my cast iron skillet and got to work. I absolutely loved this result!
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1 ounce clarified butter
1 onion, finely chopped
3 cloves garlic, crushed
1/2 teaspoon ground ginger
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/8 teaspoon cayenne
2 chicken breast halves, cubed
1 tablespoon tomato paste
3/4 cup cream
1/4 teaspoon garam masala
Melt clarified butter in saute pan & cook onion & garlic for 2 minutes. Combine seasonings & toss with chicken. Saute in butter & onion until browned.
Add tomato paste, cream & garam masala & simmer for 5 minutes.
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