This is the homemade chicken meal that will leave you with late night dreams after eating.

Buttery Garlic Naan

Prep Time: 25 minutes

Cook Time: 10 minutes

Makes 8

INGREDIENTS

½ cup (118ml) warm water (95℉ / 35℃), plus more if needed
2 tablespoons (25g) granulated sugar
2 1/2 teaspoons (9g) instant yeast
1/2 cup (112g) full fat yogurt
3 tablespoons (45g) vegetable oil
1 1/2 teaspoons (9g) fine sea salt
2 1/2 cups (380g) bread flour
Cooking spray
Bench flour
1/4 cup (60g) ghee
3 cloves (21g) garlic, minced
1 tablespoon (3g) finely chopped cilantro

INSTRUCTIONS

In a measuring glass, combine warm water, sugar, and instant yeast. Whisk together until dissolved.
Whisk in yogurt, oil and salt until evenly combined.
Add the flour into a large bowl and pour in the liquid ingredients. Mix by hand until you get a rough dough. If all the flour is not incorporating into the dough, add 1 tablespoon of water at a time until the dough comes together.
Transfer the dough to a clean work surface and knead for 3 minutes, or until the dough is smooth. Roll the dough into a ball and place in a medium bowl that is lightly greased with cooking spray.
Cover the bowl with plastic wrap, and let rise at room temperature for one hour, or in the refrigerator overnight. The dough should be puffy and almost doubled in size.
Punch down the dough and divide into 8 even pieces, about 87g per piece of dough. Roll each piece of dough into a ball, cover with a clean kitchen towel and rest for 5 minutes.
Lightly flour a clean work surface with flour and roll each piece of dough into a circle that is approximately 1/8th-inch thick. If the dough isn’t rolling easily, let rest 10 more minutes before trying again. Place the finished dough on a plate and top with a piece of wax paper. Continue rolling the remaining dough, making sure to place a piece of wax paper between each piece of dough.
In a small saucepan, melt the ghee over low heat until it reaches a temperature of 200℉ / 93℃. Cut off the heat and add the garlic. Once the ghee cools slightly, add the cilantro.
To make with a tandoor, preheat the tandoor with a mixture of wood and coal. The base should be approximately 600℉ / 315℃ with the top being closer to 400℉ / 204℃. Stretch the naan dough over a gaddi (naan pillow) and firmly press it against the side of the tandoor. Cook approximately 10 seconds or until the naan puffs all over, browns on one side and cooks all the way through. Remove the naan from the side of the tandoor, and immediately brush with the garlic ghee. Repeat with the remaining pieces of naan. Keep warm by holding on a plate in the oven or covering in foil.
To make with a cast iron pan, heat a medium sized cast iron skillet on medium high heat. Once the pan is just about smoking, place a piece of naan dough on the skillet and cook for 30-40 seconds or until puffed and browning on the first side. Flip and cook for another 30 seconds or until browned on the second side. Immediately brush with garlic ghee and repeat with the remaining pieces of dough. Keep warm by holding on a plate in the oven or covering in foil.

Fragrant Rice

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves 2

INGREDIENTS

1 cup (200g) aged basmati rice, rinsed
1 tablespoon (15g) ghee
Pinch of salt, to taste
1 cup water (236ml)

INSTRUCTIONS

Heat a medium-sized pan over medium heat and melt the ghee.
Add in the rice and season with salt. Stirring often, toast the rice for 5 minutes, or until the rice begins to turn a light golden brown.
Pour into a rice cooker with water, close, and cook according to your rice cooker instructions.
Keep warm until ready to serve.

Raita

Prep Time: 10 minutes

Cook Time: 0 minutes

Serves 4

INGREDIENTS

1 cup (140g) plain full fat yogurt
1 lemon, zested (6g)
2 tablespoons (5g) finely chopped fresh cilantro
½ seedless (30g) English cucumber, finely diced
¼ teaspoon (0.5g) ground coriander
½ teaspoon (0.5g) ground cumin
1 lemon, juiced (90g)
Salt, to taste

INSTRUCTIONS

In a medium-sized bowl, add all the ingredients and stir together until combined. Salt to taste. Use immediately or store in an airtight container in the refrigerator for 2-3 days.

Chutney

Prep Time: 10 minutes

Cook Time: 0 minutes

Serves 4

INGREDIENTS

1 bunch (80g) fresh cilantro leaves
1 cup (15g) mint leaves
3 cloves (21g) garlic
2 tablespoons (25g) roasted peanuts
2 serrano (20g) chilies, roughly chopped
¼-inch (5g) knob ginger, peeled
1 teaspoon (1g) ground fennel
1/2 lime, juiced (30g)
Salt, to taste

INSTRUCTIONS

In a blender, add in all the ingredients. Blend on medium speed, adding water as needed until the liquid begins to vortex. Turn to high speed and blend until smooth.
Pour into a small bowl and season to taste with salt. Serve immediately or store in an airtight container for 2-3 days in the refrigerator.

Tandoori Chicken

Prep Time: 30 minutes

Cook Time: 20 minutes

Serves 4-8

INGREDIENTS

1 1/2 cups (336g) full fat plain yogurt
1-inch (22g) knob ginger, peeled grated
5 cloves (35g) garlic, grated
½ teaspoon (0.5g) finely ground black pepper
1 tablespoon (15g) lemon juice
2 teaspoons (8g) coriander powder
1 1/2 teaspoons (13g) garam masala powder
1 1/2 teaspoons (9g) cumin powder
2 tablespoon (34g) Kashmiri chili powder
2 tablespoons (40g) Kosher salt
½ teaspoon (0.5gg) red food coloring (optional)
2 tablespoons (30g) paprika
½ cup (120ml) vegetable oil
2 pounds (900g) chicken leg quarters, skin removed
Vegetable oil or cooking spray, if cooking on grill or grill pan

INSTRUCTIONS

In a large bowl, whisk together all the ingredients except the chicken until evenly combined. Add the chicken and use your hands to thoroughly coat the chicken in the marinade. Cover and refrigerate as long as possible for the most flavor, up to overnight.
To make with a tandoor, preheat the tandoor with a mixture of wood and coal. The base should be approximately 600℉ / 315℃ with the top being closer to 400℉ / 204℃. Using a long, tandoor skewer, thread the chicken on the skewer down the thigh bone and out the drumstick. Repeat with all of the chicken, or as many as can fit in an even line on the skewer. Make a stopper by tying a piece of cooking twine to each end of the chicken. Put the skewer in the tandoor and roast for 15-20 minutes, rotating as needed to evenly brown and cook, until the chicken reaches an internal temperature of 165℉ / 74℃.
To make on a grill or grill pan, heat over medium high until almost smoking. Once hot, grease the grill with oil and sear the chicken for 2-3 minutes, or until browned and charred in spots. Flip and sear the other side for another 2-3 minutes, or until browned and charred on the second side. If grilling, cover the grill with a lid and lower the heat; if cooking on a grill pan place the chicken on a sheet pan and place in 375℉ / 191℃ oven. Continue to cook for 8-10 minutes, or until the chicken has an internal temperature of 165℉ / 74℃. Remove and let rest 5-10 minutes before serving.