Minh's Chicken Tikka Masala with homemade Naan bread and Cilantro Chutney

 

My journey this time continued to India, where I made some chicken tikka masala, naan bread, and cilantro chutney. It was a very long and hard process as I spent about 4 hours and 45 minutes in total: 2 hours and 28 minutes to prepare and cook, 7 minutes to clean up, 55 minutes to make the video, and 1 hour and 25 minutes to write down the recipe. For the chicken tikka masala, I marinated the chicken in the fridge with different spices for about 40 minutes before frying it on the pan. Then I made the sauce with many different spices again before letting it simmer. 

In the meantime, I had to make bread dough for naan bread. I had never made bread dough before so it was a battle and a mess. My yeast, water, and sugar flew everywhere when I mixed it with the flour. Luckily, I somehow got it back in control and created a good-looking bread dough before letting it rise in a warm oven. After that, I divided the dough and rolled them flat. Unfortunately, I didn’t have a dough roller therefore I had to improvise. I had to use my dad’s vodka bottle to roll them and it wasn’t a bad idea. Finally, I just cook the doughs on a pan until they get some burnt spots on both sides. At the end of the first week, I have spent up to 25 hours and 25 minutes on the project. 


  


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