Naan

You have to make this homemade naan to go with your Chicken Tikka Masala.  I like this recipe best out of the few I've tried because I always have these ingredients on hand and it has always turned out great!  From my experience with making naan, it's not the recipe that's the issue... it's learning to cook it.  I've tried baking naan in the oven, I've tried using a pizza stone, and I've tried using a flat cast iron skillet on the stove.  The cast iron pan is by far the best way I've found.  We use one like this, which we also use for cooking those raw tortillas that you get from Costco.  (Christy and James cook thier naan on a grill pan, I think.  I haven't tried that, but they say it's great too)  

Naan (Recipe from here, although I divide it in half, which is still more than Jeff and I can eat for one meal.  I think I did a 1/4 batch once, but I'd rather have enough for leftovers.)

Ingredients:
1 1/3 cups hot water, 110-115˚F
3/4 tablespoon granulated yeast
1/2 tablespoon sea salt
1 tablespoon sugar
1/8 cup extra virgin olive oil
3 1/2 cups unbleached all-purpose flour

Directions for the dough
1. Mix the water, yeast and sugar in a bowl. Stir and let sit till yeast is bubbly. Stir in olive oil and sea salt.

2. Mix in the flour about 1 cup at a time till the dough forms one ball and is not too sticky.  (I think I usually use more than 3 1/2 cups, but I can't remember for sure.)  

3. Cover (not airtight), and allow to rest at room temperature until dough rises, approximately 2 hours (or less).  

Directions for the naan:
1. When you're ready to cook the naan, remove dough from refrigerator. Liberally sprinkle flour on a work surface.  Split the naan into 12-16 small balls (I have to make them small to fit on our pan.) about the size of a clementine.  

3. Roll dough balls in flour to coat all surfaces, then flatten each with the palm of your hand. With a rolling pin, roll dough into circles (don't worry, they don't have to be precise circles, real naans aren't supposed to be perfectly round) about 8 inches in diameter. Keep work surface well dusted with flour to prevent sticking. Stack rolled dough circles on a platter, separating them with parchment or waxed paper.

4. Heat a large sauté pan over medium-high heat. Place one dough circle in heat pan.  Cook until bottom side is a light golden brown.  Flip naan to other side continue to cook until second side is light golden brown.  Then I put the cooked naan in the oven (on warm or 200 degrees) until the rest of dinner is ready.  

5.  Repeat process with other dough circles.

Chicken Tikka Masala

This is Jeff's FAVORITE meal, of all time.  So you know it must be good.  It is a little extra work, but it turns out amazing every time!  I found this recipe on Pinterest about a year ago and I think I've made it 6 or 8 times.  We love it.  Plus, it uses pretty regular ingredients that I always have on hand.  I think the only things I have to buy specifically for this are
the yogurt, cream, and the garam masala (but I only had to buy that the first time, because you only use a little each time).  I found garam masala at our local grocery store... I'm not sure if WalMart has it, but it was in the regular spice section at King Soopers.  

Chicken Tikka Masala (from this website, but I've made a few adjustments to make it easier on myself)

1 1/2 Lbs chicken breast, chopped into bite size pieces (I usually do 2 chicken breasts)

Marinade
1 cup plain yogurt (If I can't find plain regular yogurt in a small container, I will sometimes use plain Greek yogurt and it works just fine.  The small containers are usually 6oz., which is less than a cup, but it is enough.)
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper  (I use WAY less... like 1/2 tsp.)
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger

Directions:
Mix all the marinade ingredients together in a big bowl.  Then cut up chicken into 1 inch pieces and stir into the marinade.  Let it sit as long as possible.  (I usually only have time to wait an hour, sometimes less.)

Sauce
1 Tbsp butter
2 garlic cloves, minced
1 jalapeño, minced
1 green bell pepper, cut into strips
1/2 large yellow onion, cut into strips
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt

1 can (14.5oz) tomato sauce
1-2 c heavy whipping cream

Directions:
After marinading the chicken, melt butter in a large skillet.  Then add garlic, jalapeno, bell pepper, onion, and spices.  Cook until peppers and onions are about half-way soft.  Then add the marinated chicken and cook until chicken done.  Then add the tomato sauce and let simmer for 30 minutes.  At the very end, right before serving, add the cream.  If you want it hotter- add less cream.  If you want it more mild- add more cream.  I usually only add 1 c. of cream and it turns out mild/medium heat.  

Serve with basmati rice and homemade naan for the ultimate Bombay House experience @ home!

Garlic Parmesan Pull-Apart Bread

I made this bread the other night to have with our spaghetti and Jeff and I both loved it.  It was way better than the spaghetti itself!  And I didn't have time to let it rise nearly as long as it says, but it still turned out great.

1 1/4 c. warm water
2 T. sugar
2 T. canola oil
2 1/4 t. instant yeast

Mix and let sit for 5 minutes.

Add
1 t. salt
3-4 c. flour

Add flour slowly until dough forms a ball.  Then continue to knead for 5 more minutes.

Put dough in an oiled bowl.  Cover with warm towel and let rise for 60 minutes (or until doubled...I waited about 30 minutes).

Separate dough into 20-25 pieces.

In one bowl mix
4 T. butter
2 cloves garlic, minced

In another bowl
1c. parmesan cheese, grated

Roll each dough ball in butter mixture, then in parmesan cheese.

Place into greased 9x13 pan.

Then let dough rise until doubled (I only waited about 15 minutes.)

Bake @ 350 for 15-18 minutes.

Then try not to eat the whole pan in one sitting... I dare you.