-
1
Pre heat oven broiler.
-
2
Start by seasoning the chicken breasts with some kosher salt, next mix the cumin and ground coriander and sprinkle evenly over chicken. Next coat the chicken completely with the plain yogurt. Set the chicken on a metal cooling wrack over a foil lined baking sheet and place under broiler for about 5-7 minutes per side. The chicken should have charred edges but not be completely blackened.
-
3
Remove from oven and set aside.
-
4
Next, melt 2 tablespoons of oil or ghee over medium high heat. Add the diced onions and saute until they are slightly browned. Add the minced garlic and grated ginger. Add tablespoon salt.
-
5
Next add Garam Masala spice, cardamom and cayenne pepper.
-
6
Then add the diced tomatoes and scrape the bottom of the pan to deglaze it. Add 2 teaspoons of honey.
-
7
With your KitchenAid(R) Pro Line(R) Series 5-Speed Cordless Hand Blender blend the mixture on medium high until smooth.
-
8
Let the sauce simmer for 20-25 minutes.
-
9
While sauce is simmering start cooking rice. Place rice into a colander and rinse well, until the water starts to run clear. In a medium saucepot, melt butter and add rice, salt, turmeric, and chicken stock. Put a lid on the pot and cook according to package directions. When done add frozen peas and fluff the rice. The heat from the rice will cook the peas through. Cover the rice; remove from stove and set-aside until ready to serve.
-
10
When sauce is done simmering, stir in half and half and add fresh chopped cilantro.
-
11
Chop cooked chicken into chunks and fold into your sauce.
-
12
To serve place a heaping helping of rice on a plate and spoon chicken tikka masala over the top. Garnish with more fresh cilantro and serve with naan bread.
-
13
In your KitchenAid(R) Stand Mixer, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water. Make sure water isn't too hot or you will kill your yeast. Let it sit for about 10 minutes, or until it's frothy.
-
14
While your yeast is blooming, sift the flour, salt, garlic powder, baking powder, and remaining 1 teaspoon of sugar into a large bowl.
-
15
Once yeast is frothy, add the yogurt, and olive oil into the stand mixer and turn on low for a few seconds combine.
-
16
With the mixer on low slowly add your dry ingredients into the stand mixer and mix until combined. Be careful not to over mix!
-
17
Cover the bowl with plastic wrap and or a damp tea towel and let it sit in a warm place for 2-4 hours.
-
18
When you are ready to roll out dough make sure you have two bowls out: one with extra flour in it and one with water.
-
19
Divide dough into 6 equal balls and lightly roll each one into the bowl of flour to keep them from sticking.
-
20
Shaping the naan: Using a rolling pin, roll each piece of dough into a teardrop shape. It should be 8-9 inches long, and 1/4-inch thick. Once you've formed the general shape, you can also pick it up and wiggle it as the dough's own weight will stretch it our a little. Repeat this process.
-
21
Warm a large cast iron skillet over high heat until it's nearly smoking. Make sure you have a lid hat fits the skillet and also some melted butter ready.
-
22
Dampen your hands in the bowl of water and pick up one of your naans, flip flopping it from one hand to the other. Gently lay it in the skillet and cook for exactly one minute. The dough should start to bubble.
-
23
After 1 minute, flip the naan. It should be blistered and blackened a bit. Cover the skillet with the lid and cook for 30 seconds to 1 minute.
-
24
Remove the naan from the skillet, brush with a bit of butter and sprinkle with a bit of coarse sea salt. Place the cooked naan in a tea towel line dish. Repeat with the rest of the naan and serve.
