Loaded Mini Garlic Naan with Chicken 65 and Mango Yoghurt Slaw
Active the yeast by mixing it with sugar and warm water, and leave for 10 minutes.
Mix yoghurt and oil, then add yeast mixture with flour, yoghurt/oil, and salt, and knead until smooth.
Let rest for 2 hours, then deflate the dough and divide into 4-8 balls, depending on your desired size. Roll out into small circles
Cook your naan in a hot skillet with splash of oil - once you see bubbles on one side, flip and cook the other side. Brush with garlic butter.
For the chicken marinade, combine everything except for the cornflour and egg. Leave to marinate for at least 2 hours.
Meanwhile, make the slaw. Combine your cabbage, red onion, mango, yoghurt, lemon juice, and coriander. Season with salt and pepper, and set aside.
For the chicken 65 sauce, add a splash of oil to a non-stick frying pan on a medium/high heat. Once that’s hot, add your curry leaves. Once they’re starting to crisp up, add your garlic and ginger paste and red chillies, then your spices once the oil separates. Finish with your honey and lemon juice, and set aside until you’ve fried the chicken.
After your chicken has been marinating for a couple hours, mix in a beaten egg and cornflour.
Heat a large, heavy bottomed pan over a high heat with a couple inches of vegetable oil. Once the oil reaches 180 C, add your chicken. Fry in batches until golden brown and the chicken reaches an internal temperature of 73 C.
Reheat your sauce on medium/low heat, then add the fried chicken to it. Toss well to coat.
Serve up starting with your mini naan, then your slaw, chicken 65, and garnish with coriander and nigella seeds.