Tikka masala with naan lid

Tikka masala with naan lid
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  • Appliance

    Combi-Steam MSLQ

  • Cooking time
    35 minutes
  • Preparation
    30 minutes

  • Recipe number

    Q5

  • Created by

  • Created on

    Apr 15, 2016
  •  Download PDF

Naan dough

360 g white flour
1½ tsp salt
1 tsp baking powder
½ tsp baking soda
1 tsp sugar
1 dl milk
80 g butter
130 g Greek yogurt, plain
2 tbsp olive oil, for brushing on naan lid after baking
For the naan dough, mix the flour, salt, baking powder, baking soda and sugar together. Heat the butter and milk in a pan until the butter melts. Leave to cool and then add to the flour mixture along with the yogurt. Knead into a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to rest at room temperature for 30 minutes.

Tikka masala

600 g chicken breasts, cut into medium-sized cubes
180 g okra, cut diagonally into thirds
200 g cauliflower, cut into small florets
2 peperoncini or chilli, sliced into rings
1 onion, chopped
2 cloves of garlic, finely chopped
For the tikka masala, put all the ingredients into the greased porcelain dish and mix together.

Tikka masala sauce

250 g Greek yogurt, plain
4 tbsp Tikka masala paste
300 g plum tomatoes, chopped with liquid
2 dl full cream
1 tbsp salt, heaped
pepper
3 knife tips of cumin seeds
3 tbsp cornstarch
1 tsp ginger, grated
2 tbsp olive oil
½ lime, juice
1 tbsp sugar
½ bunch of coriander, chopped
For the sauce, mix all the ingredients together. Pour the sauce over the meat and vegetables and mix together. Shape the naan dough into a rectangle and then lay on top of the tikka masala to completely cover it. Press dough edges around the dish. Leave to rest for another 15 minutes. Place the porcelain dish on the glass dish in the cold cooking space. Bake. After baking brush the naan lid with 2 tablespoons of olive oil.
Hot air + steaming 215°C for 35 Mins | PowerPlus level 5
  • porcelain dish ½ GN
  • hardened glass dish
Quantity Ingredient
pepper
380 g Greek yogurt
½ bunch of coriander
1½ tsp salt
1 tsp sugar
2 peperoncini or chilli
1 onion
1 dl milk
2 dl full cream
1 tbsp salt
80 g butter
4 tbsp olive oil
2 cloves of garlic
300 g plum tomatoes
½ lime
180 g okra
3 knife tips of cumin seeds
200 g cauliflower
½ tsp baking soda
1 tsp ginger
1 tbsp sugar
600 g chicken breasts
4 tbsp Tikka masala paste
3 tbsp cornstarch
360 g white flour
1 tsp baking powder

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