Curry Guy BBQ (Sunday Times Bestseller): 100 Classic Dishes to Cook over Fire or on Your Barbecue

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Taking inspiration from the street cooking styles of the Indian subcontinent and beyond, Dan Toombs – AKA The Curry Guy – adds flavour and spice to some classic barbecue dishes

The Curry Guy Bible: Recreate Over 200 Indian Restaurant and The Curry Guy Bible: Recreate Over 200 Indian Restaurant and

This is a classic recipe for chilli paneer. It is so easy to prepare. The sauce is simple but delicious and coats the soft paneer making this one of the best chilli paneer recipes out there. Sometimes that just isn’t possible though. So when I’m camping or at a barbecue, this is how I make my homemade naans. 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. This is an instant naan recipe, however that you can make on a whim and enjoy fresh naans immediately.

Heat a dry frying pan over a medium–high heat and slap the first naan into it, oil side up. As it cooks, bubbles will form on the top and it will begin to look like a When ready to cook your naans, slowly start adding more self-rising flour. The idea here is to add just enough flour so that the dough is workable. For reference, I ended up adding about 7 handfuls of flour.

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

We haven’t stopped though. The Curry Guy blog is still live and strong. I upload new curry recipes, tandoori recipes, dhal and bread recipes regularly. Once you’ve started cooking real Indian food, you just can’t stop. 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. Lightly beat the eggs and yoghurt together. Pour the yeasty milk mixture into the flour, along with the whisked eggs and yoghurt, and mix everything to combine. 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 🙈Yes, but it will not be quite the same. You will need to add about 125ml (1/2 cup) of water to help make the sauce. 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.

THE CURRY GUY Instant Naan Recipe | THE CURRY GUY

As mentioned above, these are just like you get at most curry houses. So there is a good chance you will recognise the flavour and texture. These instant naans are really good and you might even prefer them to more authentic methods. Working ahead… 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. By preparing the dough balls a day or so ahead of time, you will get even better results. Letting the dough rest, covered with plastic wrap will improve the flavour and also make it easier for you to work with the dough. How to cook Instant naans Regardless, it is done a restaurant all over the world. Food colouring has not flavour so it is optional.

Nowadays, it’s easy to forget that in the not-so-distant past, all cooking was done either over fire outdoors or with a wood- fuelled oven indoors. I mention this because everything you can cook inside in a modern kitchen can be cooked outside, too.