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. Now start pouring in the flour, whisking as you do. Once you’ve added all the flour, it will still look very soupy and far too wet to work into dough balls.

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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. 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. 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? 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.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.

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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. Whisk the second marinade ingredients together and allow to marinate for 3 to 48 hours. The longer the better. Sift the flour, salt and baking powder into a large bowl. Heat the milk in the microwave or on the hob until hand-hot. Then just use a metal spatula to pry the naan off which should come off easily once cooked. Pro Tips You 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.

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. That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible.

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The idea behind the chilli paneer is all in the recipe card below but you really can make this curry just as you want it. Make this recipe your own The thing is, so many of the ingredients used in Indian cuisine are also popular in the west. In fact, chillies, tomatoes, and bell peppers, now common in Indian cuisine and spicy bbq sauce recipes originated in the Americas. This is an instant naan recipe, however that you can make on a whim and enjoy fresh naans immediately. Excited to be working alongside The Curry Guy to bring you this ultimate guide to cooking on a BBQ! Sometimes that just isn’t possible though. So when I’m camping or at a barbecue, this is how I make my homemade naans.

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. If you are not in a rush, prepare the dough balls or just the dough a day or two ahead of cooking. The flavours will develop and your instant naans will be even better. 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… 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