Tandoori Spatchcock Chicken And Garlic Naan{BREAD}

Tandoori Spatchcock Chicken

Supplies

• 1 whole small chicken
• 2 red onions halved
• 1 tin coconut milk
• 200 milliliters organic thick yoghurt
• 2 tablespoons tomato puree
• 1 tablespoon honey
• 1/2 lemon juice
• 4 cloves garlic
• 2inch knob ginger
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon coriander

Steps

1. Blend the marinade ingredients and cover the chicken pushing the marinade under skin and all over the place. Try and marinade for a full day or overnight.
2. Heat a griddle pan and get it smoking hot, sear the chicken on both sides.
3. Transfer to a roasting dish and cook on a bed of onions, on 180 for 40/45 minutes until juiced run clear. Cover with foil until last 10/15 minutes.
4. Last 10 minutes remove foil pour over tin of coconut milk and put back in oven, let the skin brown and the sauce heat and cook down a bit.
5. Serve with cumin spiced rice or cauliflower rice, courgette spirals and a leaf/herb salad.

Garlic Naan{BREAD}

INGREDIENTS

FOR THE DOUGH

• all purpose flour or maida 2 cups
• salt ½ tsp
• sugar 2 tsp
• instant yeast 2 ¼ tsp
• oil 3 tbsp
• warm milk ¾ cup

FOR GARNISHING

• butter for basting
• garlic 2 tbsp, finely chopped
• nigella seeds or black sesame seeds 1 tbsp
• cilantro ¼ cup, chopped

INSTRUCTIONS

KNEADING THE DOUGH

1. You can either use a stand mixer with a dough attachment or with your hands.
2. Add flour, salt, sugar and yeast. Mix well.
3. Now add oil and milk to knead the dough. If using a stand mixer this process will take about 6 minutes on low speed. If kneading with hands knead about 8 minutes until the dough becomes soft and smooth.

1. PROOFING THE DOUGH
2. You can either use an Instant Pot Yogurt mode to proof the dough or proof it at room temperature, if the weather is warm. I prefer to use the Instant Pot as it is the perfectly warm environment to cultivate rapid yeast growth.
3. Grease the pot and place the greased dough in the pot.
4. Cover the dough with a wet cloth to prevent the dough from drying out or forming a skin.
5. Place a lid on the pot. If using the Instant Pot, set the Instant Pot to Yogurt mode on Normal Heat for an hour.
6. When your dough is finished proofing ie: doubled in size removed the dough and punch the dough slightly to release the air
8. .
9. ROLLING THE DOUGH
10. Divide the dough into 8 equal parts and roll them into balls.
11. Take a dough ball and roll it  evenly into an oval shape that it 10 inches long and 6 inches wide. The idea is to stretch the dough.
12. Using a brush apply butter on the top surface of the rolled dough.
13. Sprinkle garlic, cilantro and sesame or onions seeds and lightly roll press them.
15. COOKING THE NAAN
16. Heat a pan, once the pan is hot place the rolled dough on the pan with the sprinkles on the top.
17. Cook for a minute or two until you start seeing the bubbles.
18. Flip the side and cook again for a minute until you start seeing the bubbles again.
19. Brush the cooked naan with butter and keep it aside.
20. Repeat the procedure for the remaining dough.
21. Serve warm.