Tomami Chicken Hot India with naan bread and hot mango dip

Hot India

meat

main course

difficult

Stevan Paul

INGREDIENTS FOR 4 PERSONS

For the Naan bread:
250 g flour (type 550)
1 tsp. baking powder
1 tsp. sugar
5 g fresh yeast
75 g yoghurt (3.5%)
1 tbsp. olive oil
1 tsp. TOMAMI Hot India
Salt
Extra flour for the work surface
1-2 teaspoons black sesame seeds
4 tsp. clarified butter

For the hot mango dip:
1 small tin mango wedges
1 tbsp. TOMAMI Hot India
1 small red onion
6-8 sprigs of coriander

For the cucumber mint dip:
1 cucumber
4 mint leaves
1-2 dashes of vinegar
1 tsp. oil

For the skewers:
2 chicken breast fillets, without the skin
1-2 small red onions
4 tbsp. oil
2 tbsp. TOMAMI Hot India

INSTRUCTIONS

1. For the naan bread
Mix the flour in a bowl with the baking powder and sugar.
Add 100 ml of lukewarm water to the yeast, whisk and add to the flour mixture.
Add the yogurt, oil, TOMAMI Hot India and a pinch of salt. Knead everything to a smooth dough. Cover and leave in a warm place for 30 minutes. Form four balls out of the dough; on a floured surface press the balls into flat, oval breads and sprinkle with black sesame seeds. Melt two teaspoons of clarified butter in a pan and fry two of the flatbreads over medium heat from each side for 3-4 minutes. Repeat the procedure with the other two. Keep the finished pancakes warm at 50 degrees in the oven.

2. For the hot mango dip
Drain the mango, chop finely and mix with TOMAMI Hot India in a bowl. Peel the onion, finely dice and stir into the mango/TOMAMI mixture. Finely chop the coriander and add to the mixture. Season the dip with salt.

3. For the cucumber mint dip
Grate the cucumber roughly and add salt. Finely chop the mint leaves. Squeeze the liquid out of the chopped cucumber and add the vinegar and oil.

3. For the skewers
Roughly chop the chicken and add salt. Peel the onions, quarter and separate the slices. Fix the onions and chicken pieces alternately onto wooden skewers. Fry the skewers in a non-stick pan in oil in for 8 minutes from all sides until golden brown. Deglaze with
TOMAMI Hot India, continue to fry while panning; allow to thicken until the skewers are glazed. Serve with the naan bread and the dips.
Preparation time: 45 minutes (+ 30 minutes rising time for the dough)
A recipe by Stevan Paul