Prepare a direct heat fire. When the coals are white-hot and it is uncomfortable to hold your hand 5cm (2in)

Curry Guy BBQ : 100 Classic Dishes to Cook over Fire or on

Build a fire on the ground or in a barbecue. When flaming hot, place the karahi over it. As it heats up, the naan will begin to bubble up. If you have a tandoor oven, use it. That’s how I usually cook this instant naan recipe. That said, they are also very good cooked in a frying pan! No, you can’t eat it because it needs to be brought up to heat. But it still begins the cooking process. 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 🙈 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.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 Then just take the dough out of the freezer the day you want to make your homemade naans and let it defrost and warm to room temperature. Can I add ingredients to the naans? I promise you that even if you only have a half hour to marinate your meat, you will still love it. This marinade works so well and tastes amazing.

BBQ | THE CURRY GUY Homemade Naans | Naans Cooked on BBQ | THE CURRY GUY

There is a problem with thigh however. Many people falsely believe that it is undercooked. The meat is naturally red and juicy. Yes! You can freeze it wet or roll it into balls with more flour. Then place in the freezer, covered tightly. This instant naan recipe can be frozen for up to 6 months. In this new book, the Curry Guy, Dan Toombs, brings you his best ever recipes for cooking outdoors and on a barbecue. 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.If you’d like to make your chilli paneer into a feast, you’ve come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.