That’s right. The dough is very wet, like full fat cream when you first make it. That is how it is stored and restaurants. If you keep it covered in the fridge for one or two days, it comes alive and the flavour gets even better. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis. For best results, yes. That said, this is a recipe I taught every week in my curry classes and we only had time to marinate the meat for about 40 minutes.

About Dan Toombs | The Curry Guy About Dan Toombs | The Curry Guy

Just attempted this for the first time, but my whisked mix ended up very very tough. Added a full cup more of milk (misreading thinking I’d missed off when looking at cups of flour). The new mix now looks like your but must be wrong as it’s got triple milk 🙈 Yes, but it will not be quite the same. You will need to add about 125ml (1/2 cup) of water to help make the sauce. Marinating meats has two advantages. The first is flavour and the marinade also helps tenderise the meat. Sometimes that just isn’t possible though. So when I’m camping or at a barbecue, this is how I make my homemade naans. Nowadays, it’s easy to forget that in the not-so-distant past, all cooking was done either over fire outdoors or with a wood- fuelled oven indoors. I mention this because everything you can cook inside in a modern kitchen can be cooked outside, too.Taking inspiration from the street cooking styles of the Indian subcontinent and beyond, Dan Toombs – AKA The Curry Guy – adds flavour and spice to some classic barbecue dishes Although the frying pan method works, you’re limited to only making one at a time. That means that if you’re cooking for friends, you don’t all get a hot one right out of the pan. 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. The idea behind the chilli paneer is all in the recipe card below but you really can make this curry just as you want it. Make this recipe your own

Curry Guy BBQ (Sunday Times Bestseller): 100 Classic Dishes

This is an instant naan recipe, however that you can make on a whim and enjoy fresh naans immediately.

With simplicity in mind, most of the 100 recipes can be cooked on a kettle-style barbecue - you'll be amazed at how much can be cooked this way, no matter what the weather! Curry-house dishes and flavours work exceptionally well for grilling and live-fire cooking. Regardless, it is done a restaurant all over the world. Food colouring has not flavour so it is optional.