Tandoori and naan

Serves 4 - Cook time: About 30 minutes. 
For the Tandoori chicken: 20 minutes

2 cups of prepared jasmine or brown rice
1 cup of prepared black lentils 

4 chicken breast - diced
1/4 c. tandoori seasoning
salt and pepper
1 tbsp cumin
1 tbsp cayenne
1/2 tsp crushed red pepper or Mongolian fire oil 
sour cream 

In a medium skillet drizzle with olive oil and heat to medium. Add chicken and a half of the tandoori seasoning. Cook down - you may need to add a couple tbsp of water or more oil if needed. Add the rest of the tandoori, cumin, cayenne and fire oil. Set aside. 

For the Naan bread: 10 minutes.
2 cups flour
3/4 c. milk (canned coconut milk is delish but not necessary)
3 1/2 tbsp butter

In a large bowl, combine milk and butter. Heat in microwave just long enough to melt the butter - about 40 seconds. Add salt and flour. Use a rubber spatula to mix until it's mixed enough to start kneading with your hands. 

Knead until its soft and pliable. Cut dough into 4 pieces. Sprinkle the counter with flour and roll out dough one at a time. Heat your skillet or griddle to high or 400 degrees. Lightly coat with EVOO and add rolled dough. Cook for about 1 minute or until brown on one side, if it bubbles up, press the bubble back down. Flip and do the same on the other side. Repeat with the other 3 pieces. You can melt some butter onto the top of the bread and sprinkle with a little more salt. Rosemary is so good to put on top as well. 

Layer your rice, lentils and chicken and add a dollop of sour cream to the top. Enjoy with your fresh, hot Naan. 

Kari Jo Crandall,
May 9, 2017, 9:04 AM