TacoRay's Journal, 15 May 20

How did you make it?🤗 

for naan: Ingredients Dry: 1 cup multi-purpose gluten-free flour without xanthan gum 1/2 cup almond flour or cassava flour or other gluten-free flour of choice 1 tsp xanthan gum 1 ½ tsp baking soda 3/4-1 tsp salt 1 tsp sugar Wet: 1 tbsp flaxseed meal or 1 egg 1/2 cup plain whole milk yogurt up to ¼ cup (preferably warm) water or milk if needed 1 tablespoon olive oil For cooking: 1/2 tsp nigella seeds (kalonji) optional butter or ghee for brushing rice flour or other gluten-free flour for dusting and rolling Instructions Combine flaxseed meal and 2 tbsp water in a small bowl and set aside for a couple minutes. Skip this step if using an egg. Meanwhile, in another medium bowl, mix together all the dry ingredients. Add the yogurt and oil to the flaxseed mixture (or egg) and stir to combine. Start adding the yogurt mixture to the dry ingredients bit by bit, kneading the dough as you go. Then start adding warm water, bit by bit, as needed, making sure it is well absorbed before adding more. Depending on how watery your yogurt is, you may not need water at all. Knead for a couple of minutes until the dough is well combined and soft. Cover and set aside for 15-20 minutes. Now you will need to divide the dough into 6 balls. You can do this by rolling the dough into a log shape and then slicing it into 6 pieces. Or you can take pieces of dough and roll them into balls. Form the balls into a teardrop shape by rolling the bottom of the balls between your hands. Heat a tava, griddle or non-stick (preferably cast iron) pan over high heat. Have butter/ghee and rice flour or other gluten-free flour nearby. To shape the naan, use a combination of rolling out the dough with a rolling pin and gently pressing it with your hands. It should be around 5-6 inches long and 1/4 inch thick. Use a little rice flour or other gluten-free if the dough is sticky. Press in the edges gently to make them smoother. Once you’ve rolled out the naan, sprinkle them with nigella seeds (kalonji) seeds and lightly press the seeds so that they stick to the dough. Using a spatula, carefully lift the naan and place it on the hot skillet, seed side up. Add 1/4 tsp of butter or ghee to the top of the naan. After about 30-40 seconds, use your spatula to flip over the naan. Once you’ve flipped the naan, cover it immediately with a lid large enough to cover the naan. Wait for 30-45 seconds and then remove it from the pan. Brush with more butter or ghee, if desired. Cover with a cloth to keep warm while preparing the other naan. Serve hot. 

for the butter chicken (made on instantpot): Ingredients To Marinate 1 lb chicken tenderloin (you can also use thighs or breast) cut into 1” cubes 3 tbsp plain yogurt 1-2 tbsp tandoori masala powder depending on how spicy you want it ½-1 tsp lemon juice ½ tsp salt To Pressure Cook 2 tbsp ghee or butter 1 tbsp neutral oil 1 small to medium yellow onion 5 garlic cloves ½ inch piece ginger 3 medium ripe tomatoes* 2 tsp tomato paste 1 small Serrano pepper chopped 1 tsp paprika 1 tsp cumin powder 1 tsp coriander powder 1/2 tsp turmeric ¼-½ tsp red chili powder or cayenne ¼ tsp black pepper powder 1 tsp salt or more to taste ¼ tsp sugar 1/4 cup water After cooking: 1-2 tbsp butter, roughly chopped 1/3 cup heavy whipping cream ¼ tsp dried fenugreek (also called methi) (optional) crushed between your fingers 1/4 tsp garam masala optional 2 tbsp cilantro Instructions Combine the chicken with the ingredients to marinate. Mix well and set aside. Place the onion, garlic, and ginger in a food processor and chop very finely. Turn Instant Pot on sauté mode. Once hot, add ghee, oil and chopped onion mixture. Sauté for about 8-10 minutes, until the onions are golden. Meanwhile, blend the tomatoes in the food processor. Add the blended tomatoes, tomato paste, Serrano pepper, spices, salt and sugar and sauté for 6-7 minutes. Once the tomatoes have broken down well and most of the moisture has evaporated, add the water and marinated chicken. Mix well to coat the chicken and close the pressure cooker. Cancel sauté and pressure-cook on high for 8 minutes. Let the pressure release naturally for 5-7 minutes. Then, manually release any remaining pressure. Once safe to do so, open the lid and turn to sauté mode. Once the butter chicken is to desired consistency, cancel sauté mode and add in the butter, heavy whipping cream, and dried fenugreek (if using). Garnish with garam masala and cilantro. Serve with naan or rice. 

Thank you so much for sharing 🤗💜💚 

no problem ! It was delicious !  

I must try that Naan. Looks fabulous 

That looks delicious! Thanks for sharing the recipe!