Craving for a Chicken Tikka and Naan? Here is what you need to try to fulfil your craving; Chicken Tikka Naan!
Watch this Masala TV video to learn how to make Chicken Tikka Naan and Chocolate Tahini Cake Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 2 July 2020.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/
Chicken Tikka Naan:
Ingredients:
Clarified butter 6 tbsp
Coal 1
Naan batter 1/2 kg
For Naan Batter:
Flour 1/2 kg
Yeast 2 tbsp
Salt 1 tsp
Baking soda 1 tbsp
Egg 1
Oil 4 tbsp
Water 1 ½ cup
Sugar 2 tbsp
Clarified butter 6 tbsp
For Tikka Filling:
Chicken (boneless) 125 gm
Garlic paste 1 tsp
Ginger paste 1 tsp
Onion (chopped) 1 (medium)
Red chili powder 1 tbsp
Turmeric ½ tsp
Salt 1 tsp
Oil 4 tbsp
Cumin powder 1 tsp
Lemon juice 1 tbsp
Method:
In a bowl add flour, yeast, salt, egg, oil, baking soda and sugar. Mix well. Add little quantity of water and knead the dough well. Then cover the bowl with a wet cloth so that the yeast can rise. (For summers, keep it for ½ an hour and for winters, keep it for 1 ½ hour). Once the dough has been raised, press well and again leave it.
For tikka filling in a bowl expect onion, add all the ingredients and mix well. Then keep this mixture in “Microwave Oven Mode” for about 4 minutes. Now take it out and add onion, mix well and leave it to chill. Meanwhile, heat the coal on the stove until it becomes dry. Then keep the coal in the middle of the chicken and add 1 tsp oil. Cover it for about 5 minutes. Once the time is up, take it out and mix the chicken well.
For Preheating:
Place 1 glass water in the mircrowave. Press CONVECTION button once, 110 will come on the screen. Now press CONVECTION button 10 times and bring it to 200 c. Then Press START/ 30 SEC/ CONFIRM. To adjust the time press “^” button until the time is 5 minutes. Now press START/ 30 SEC/ CONFIRM and start preheating.
To Cook Chicken Tikka Naan:
Divide the dought in 6 equal portions. Make small balls of it and spread evenly. Then add 4 tbsp chicken mixture in the center of each dough and spread evenly. Bake the smalls again. Then spread it with and place it on the tawa pan. Place it on an oven rack. Press CONVECTION button once, 110 will come on the screen. Now press CONVECTION button 10 times and bring it to 200 c. Then Press START/ 30 SEC/ CONFIRM. To adjust the time press “^” button until the time is 11 minutes. Now press START/ 30 SEC/ CONFIRM and start cooking. Once the time is up, turn the sides and cook on 200 c CONVECTION for about 4 more minutes. Once the time is up, take it down and add 1 tbsp clarified butter on each naan. Lastly serve hot.
Chocolate Tahini Cake:
Ingredients
Unsalted butter 150 gm
Cocoa powder ⅓ cup
Sesame seeds 3 tbsp
Flour ½ cup
Salt a pinch
Dark chocolate, chopped 5 ½ ounces
Eggs 3
Caster sugar 1 cup
Tahini 5 tbsp
Lemon zest 1 lemon
Cream or ice cream for serving
Toasted sesame seeds as required
Method:
Using butter grease muffin molds or silicon molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside. Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a saucepan on very low heat. Remove from heat and stir until smooth. Set aside. Beat eggs and sugar together until pale and fluffy. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture. Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 10-12 minutes. A skewer or toothpick inserted in the middle should not come out clean. Do not overbake. Cool 20 minutes or more before unmolding. Dust tops with lemon zest and serve with cream or ice cream.
source
