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. As mentioned above, these are just like you get at most curry houses. So there is a good chance you will recognise the flavour and texture. These instant naans are really good and you might even prefer them to more authentic methods. Working ahead… If you are not in a rush, prepare the dough balls or just the dough a day or two ahead of cooking. The flavours will develop and your instant naans will be even better. If you’d like to make this curry into a feast, you’ve come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.

THE CURRY GUY Chicken Bhuna Karahi | THE CURRY GUY

Put all of the bhuna spice blend spices in a frying pan and roast them over a medium high heat until warm to the touch and fragrant but not yet smoking. This should take about 3 minutes. If your spices begin to smoke, get them off the heat. Pour onto a plate to cool some and then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.Then just use a metal spatula to pry the naan off which should come off easily once cooked. Pro Tips Those recipes are very recent and are in the book that was published last week The Curry Guy One Pot. Pour the milk and water into a large mixing bowl. Add the eggs, salt, sugar and nigella seeds and whisk well. When ready to cook, light a barbecue. Gas barbecues will work but I prefer the flavour of charcoal barbecues.

The Curry Guy’s Indian BBQ Feast - Great British Food

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.

How does this instant naan recipe work?

This is an instant naan recipe, however that you can make on a whim and enjoy fresh naans immediately. I hope you enjoy sharing my Indian food journey as well as the new direction of my blog and books. You are certain to find many Indian food favourites and curries from all around the world. 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. 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. There is a problem with thigh however. Many people falsely believe that it is undercooked. The meat is naturally red and juicy.