Ruby Murray (British-Style Chicken Curry) with Homemade Naan

Ingredients

• 400 g Strong white bread flour (For naan dough)
• 1/2 tbsp Salt (For naan dough)
• 1.5 tbsp Nigella seeds (For naan dough)
• 0.5 tsp Baking powder (For naan dough)
• 1 sachet (7g) Fast-action dry yeast (For naan dough)
• 1 tbsp Sugar (For naan dough)
• 125 ml Lukewarm water (For naan dough; about body temperature)
• 2 tbsp Ghee (For naan dough and curry; plus extra for brushing naan)
• 100 g Plain yogurt (For naan dough and chicken marinade)
• 1.2 kg Chicken drumsticks, bone-in, skinless (About 8 drumsticks)
• 2 inch piece Fresh ginger (Finely chopped, divided for marinade and curry paste)
• 6 Garlic cloves (Finely chopped, divided for marinade and curry paste)
• 2 tsp Chili powder (Divided for marinade and curry paste)
• 2 tsp Ground cumin (Divided for marinade and curry paste)
• 2 tsp Garam masala (Divided for marinade and curry paste)
• 2 tsp Salt (For marinade, curry, and naan)
• 4 tbsp Vegetable oil (For curry and naan dough)
• 4 large Onions (Finely sliced)
• 1 tsp Mustard seeds (For tempering)
• 1 Cinnamon stick (Or cassia bark)
• 4 Green cardamom pods
• 2 Fresh red chilies (Sliced, for curry paste)
• 2 tsp Coriander seeds (For curry paste)
• 1 tsp Ground fenugreek (For curry paste)
• 2 tsp Madras curry powder (hot) (For curry paste)
• 2 tbsp Tomato paste
• 2 medium Fresh tomatoes (Chopped)
• 500 ml Chicken stock (Fresh or made from cubes)
• 2 tbsp Butter (For finishing curry)
• 1 tbsp Lemon juice (Fresh squeezed)
• 1 bunch Fresh coriander (cilantro) (Stalks for cooking, leaves for garnish)
• 1 tsp Sugar (To taste, for curry)

Instructions

1. Make the Naan Dough

   In a large bowl, combine 400g strong white bread flour, 1/2 tbsp salt, 1.5 tbsp nigella seeds, and 0.5 tsp baking powder. Add 1 sachet (7g) fast-action dry yeast. Mix well. Add 1 tbsp sugar and 125ml lukewarm water. Add 2 tbsp melted ghee and 100g plain yogurt. Mix until a shaggy dough forms.

   Time: PT10M

2. Knead the Dough

   Turn the dough onto a lightly floured surface. Knead for 10 minutes until smooth and elastic. Shape into a ball by pulling the dough towards you to create surface tension.

   Time: PT10M

3. First Proof

   Place dough in a lightly oiled bowl. Cover with a damp towel. Let rise in a warm place until doubled in size, about 1.5 hours.

   Time: PT1H30M

   Temperature: 25-27°C

4. Marinate the Chicken

   Finely chop half the ginger (1 inch) and 3 garlic cloves. In a bowl, mix with 50g yogurt, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp garam masala, and 1 tsp salt. Add 1 tbsp oil. Add chicken drumsticks and coat well. Marinate at least 30 minutes (overnight preferred).

   Time: PT15M

5. Roast the Chicken

   Preheat oven to 200°C. Place marinated chicken on a rack over a tray. Roast for 25 minutes, basting with leftover marinade halfway through. Chicken should be cooked through but not dry.

   Time: PT25M

   Temperature: 200°C

6. Caramelize the Onions

   While chicken roasts, thinly slice 4 large onions. Heat 2 tbsp ghee in a large heavy pot over medium heat. Add onions and a pinch of salt. Cook, stirring often, until deeply golden and caramelized, about 25 minutes.

   Time: PT25M

   Temperature: Medium

7. Toast Whole Spices

   In a small pan, heat 1 tbsp oil. Add 1 tsp mustard seeds, 1 cinnamon stick, and 4 cardamom pods. Toast until fragrant and mustard seeds start to pop, about 2 minutes. Add to the onions.

   Time: PT2M

   Temperature: Medium

8. Make the Curry Paste

   In a blender or food processor, combine remaining ginger (1 inch), 3 garlic cloves, 2 tsp ground cumin, 2 tsp garam masala, 2 tsp chili powder, 2 tsp coriander seeds, 1 tsp ground fenugreek, 2 tsp Madras curry powder, 2 fresh red chilies, and a little oil to blend. Blitz to a coarse paste.

   Time: PT5M

9. Cook the Curry Base

   Add the curry paste to the caramelized onions and spices. Cook, stirring, for 2 minutes. Add 2 tbsp tomato paste and 2 chopped tomatoes. Cook for 5 minutes, stirring often, until tomatoes break down and paste darkens.

   Time: PT7M

   Temperature: Medium

10. Add Stock and Simmer

    Pour in 500ml chicken stock. Bring to a simmer. Add roasted chicken pieces and any juices. Simmer uncovered for 25 minutes, stirring occasionally, until sauce thickens and chicken is tender.

    Time: PT25M

    Temperature: Simmer

11. Portion and Rest Naan Dough

    After first proof, punch down dough. Divide into 8 equal balls (about 90g each). Cover with a damp towel and let rest 10 minutes.

    Time: PT10M

12. Shape and Cook Naan

    Heat two cast iron pans until smoking hot. On a lightly floured surface, roll each dough ball into a flat oval about 1/4 inch thick. Place one naan in the hot dry pan. Brush top with ghee. Cover with the second hot pan to mimic tandoor heat. Cook 2-3 minutes until bubbles form and bottom is golden. Flip and cook 1 more minute. Repeat for all naan.

    Time: PT25M

    Temperature: High

13. Finish the Curry

    Stir in 2 tbsp butter, 1 tbsp lemon juice, 1 tsp sugar, and most of the chopped coriander stalks. Taste and adjust salt. Simmer 2 more minutes. Remove from heat. Garnish with coriander leaves.

    Time: PT5M

14. Serve

    Serve the curry hot with naan and rice if desired. Garnish with extra coriander leaves.

    Time: PT5M

15. Cleanup

    Wash all used bowls, pans, utensils, blender, and work surfaces. Wipe down stovetop and counters.

    Time: PT35M

Nutrition Facts

Calories

650

Protein

38g

Carbohydrates

65g

Fat

25g

Fiber

5g