I’m fine making the curry, but I might get the naan delivered next time-- it’s a surprising amount of work making the dough, getting it to the right consistency, rolling them out and pan-frying each one separately. I guess that’s why when I was googling ‘naan recipes’ I found this article: ‘Indians don’t make naan bread at home’ 
Chapatis is what is typical for Indian food, I think Naans are regional and sort of became the norm outside india. Chapatis are easier to make.
Thigh meat for me, and I brined the chicken tikka, but I followed the recipe from the restaurant, who claims to have invented the dish, The shish mahal, Glasgow.
I know people who use pita instead of naan, though naan is available at some supermarkets.
Depending on where you live, check to see if stores near you stock frozen naan. They’re often pretty decent and 2 or 3 minutes in an air fryer revives them to the point where they’re a convenient side to any highly spiced dish you make. If you’re doing it for a crowd, you can fit 6 on a sheet tray in the oven for 5 - 6 minutes. Microwaving will also do in a pinch if you want soft rather than crispy exterior.
Couple of things from a Indian guy who cooks every day.
Do not skip the cashew paste - the creaminess is essential. I prefer it way more than adding heavy cream.
Check out your local Costco or grocery store for ready made naans - and use the toaster to heat them. Quick and easy. And yes, in India we don’t make naans at home because it requires a tandoor - similar to a pizza oven in some respects. I much prefer plain whole wheat “phulkas” to any other form of Indian bread. If you can get them to puff up - makes for a super soft curry picker-upper.
I tend to not use flavor the rice at all, given how much everything else is seasoned. Raita is a great accompaniment or even a simple salad of raw onions, cucumber and carrots and radish. Acts as a great palate cleanser between bites.
Thanks for the tips and info! Unfortunately, I did skip the cashew paste this time, but there will definitely be a next time making this, and I’ll try using the cashew paste than.
Same here. Phulka or roti or whatever local thin tortilla-like flatbread there is (but not so much puri, which are fried in oil. I like it relatively light. I find naan far too heavy for my tastes. Loved it as a college kid, though.)
This is the ingredients list for the recipe quoted above at Serious Eats, which grills the chicken until the skin is charred but then finished it on the stove.
- 5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed
- 3 tablespoons toasted ground cumin
- 3 tablespoons toasted paprika
- 2 tablespoons toasted ground coriander seed
- 2 teaspoons ground turmeric
- 1 teaspoon cayenne pepper
- 12 cloves garlic, grated on the medium holes of a box grater, divided
- 3 tablespoons fresh ginger, grated on the medium holes of a box grater, divided
- 2 cups yogurt
- 3/4 cup fresh juice from 4 to 6 lemons, divided
- Diamond Crystal kosher salt; for table salt, use about half as much by volume
- 4 tablespoons butter or ghee
- 1 large onion, thinly sliced
- 1 (28-ounce) can whole peeled tomatoes, roughly mashed
- 1/2 cup roughly chopped cilantro leaves and tender stems
- 1 cup heavy cream
I might add ginger and garlic paste for moisture if needed.
I would serve with punjabi pappadoms, raita, coriander chutney, beer, mango sherbert and homemade chapati or store bought breads.
Sounds like you aced it!
Bone-in chicken? I’ve ordered it from restaurants all over the place and it’s always been boneless.
The instructions for the recipe include cutting the meat off the bone after the initial grilling.
OK, that makes sense. I prefer not to have to deal with bones when eating a curry.
I don’t either in most cases. I do make a curried chicken on the bone recipe. Calling back to another thread, I learned that one from the Galloping Gourmet.