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

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I demonstrate this instant naan recipe at all of my cooking classes and it is always a big hit. For the classes, we make this small version of the recipe but I also make a large batch which we cook in the tandoor. How to you upscale the recipe? Marinating meats has two advantages. The first is flavour and the marinade also helps tenderise the meat. I recommend covering the dough at this time with a wet cloth and letting it sit for at least 3 hours or overnight for best results. That said, you could just jump right into finishing the recipe at this stage.

THE CURRY GUY Chicken Bhuna Karahi | THE CURRY GUY

I give curry/tandoori classes weekly and as the classes are only 4 hours long, we have to marinate the meat and cook it within that time. I hope you enjoy the new recipe collection here at DanToombs.com. These are family favourites I’ve developed over the years and copied from our family cookbook. If you’re looking for a bit of Indian spice, however, you need only go to The Curry Guy Blog. No yeast is required to make this instant naan recipe and you can make your naans in about 30 minutes. At busy curry houses, it is nearly impossible to know just how many naans they might need every evening. First citrus juice like lime or lemon juice is rubbed into the meat with a little salt and garlic and ginger paste. This is the first marinade. 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.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. There is a lot of profit in naans so the chefs don’t want to run out of dough. There isn’t the time to prepare more authentic recipes using dry yeast and/or yoghurt so they make the dough just like this recipe. Are these instant naans better than authentic? The head chef at the time, Palash Mitra took me through all the steps to make what was one of his signature dishes. He mixed the marinade ingredients together completely by hand ensure there were not lumps in the marinade.

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

Sift the flour, salt and baking powder into a large bowl. Heat the milk in the microwave or on the hob until hand-hot. Just bought your "Bible" and a bit disappointed as some of the recipes I've been using online aren't included. Particularly the Beef Madras from Scratch and Sri Lankan Beef Curry. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need. 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 dishesYou just need to add enough milk to make it the right consistency as my video on Facebook and Utube. The amount of liquid to add varies depending on lots of factors but it sounds like you got there in the end.

Chilli Paneer | Delicious Spicy Paneer Recipe| THE CURRY GUY Chilli Paneer | Delicious Spicy Paneer Recipe| THE CURRY GUY

Cooking outdoors with wood or charcoal can be a lot of fun and personally I think the food tastes better as well. That’s right… curries, tandoori recipes and even fried and steamed foods taste better when cooked over a live fire, just as they are all over the Indian subcontinent and at restaurants and food stalls here in the West” - Dan Toombs As the dough is so soft, you shouldn’t need a rolling pin. Dip you fingers in the oil and this start patting the first dough ball to flatten it. Continue slapping it until it is thin and flat. Repeat with the remaining dough balls. With simplicity in mind, most of the 100 recipes can be cooked on a kettle-style barbecue - you'll be amazed at how much can be cooked this way, no matter what the weather! Curry-house dishes and flavours work exceptionally well for grilling and live-fire cooking. 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 Toast the top to your preferred doneness. If you like this instant naan recipe, you might like to try some of these naan recipe too…

How do you add chicken tikka to a curry?

Sometimes that just isn’t possible though. So when I’m camping or at a barbecue, this is how I make my homemade naans.

THE CURRY GUY Malai Chicken Tikka | Best Murgh Malai Recipe | THE CURRY GUY

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. Four years ago I decided to cook my family only Indian food for a year and then blog the recipes. That year soon turned into two years and then three before we finely slowed down. That’s right. The dough is very wet, like full fat cream when you first make it. That is how it is stored and restaurants. If you keep it covered in the fridge for one or two days, it comes alive and the flavour gets even better. Once your dough balls are formed, you could let them sit, covered for about 30 minutes but again, you could push forward and make your naans immediately. To make the large batch, I use 1 kilo of flavour and a litre of liquid. Where I use only one egg in this small instant naan recipe to serve 4 to 6, for the large batch, I use three.The idea behind this instant naan recipe is to prepare the dough using ‘bakers measures’. This means using equal amounts of dry and liquid ingredients. If using 250g of flour, you need to use 250ml of liquid. So this naan recipe can easily be upscaled or downscaled.