The sweet, tomato chilli jam marries perfectly for a bacon sandwich you’ll never forger

This tomato-chilli jam recipe makes around 300ml of tomato-chilli jam, why not use it in a bacon naan wrap

This spicy Naga, succulently moist, pre-cooked chicken is perfect made in a air fryer, BBQ, grill or and even my homemade tandoor.

Huge thanks to Brian Todd for the idea

This maximum flavour, succulently moist pre-cooked chicken is perfect made in a air fryer, BBQ, grill or and even my homemade tandoor.

You don’t need a tandoor oven, bread machine, or any other special equipment to make these naan. A cast iron skillet or frying pan will allow the naan to puff up nicely. As for mixing the dough, a stand mixer will make the kneading easier, but you can just as easily use your hands.

For a vegan version use dairy-free Greek yogurt and gluten-free self-rising flour.

Fancy making your own tandoor? Then you need to see this Home made tandoor | How to build a tandoor oven at home for under £50 | DIY Tandoor Oven

Make the naan dough using my recipe available at https://thecurrykid.co.uk/recipe/naan-bread/

Don’t be fooled by the initial burst of sugar, something far more sinister is coming….

Basmati Rice https://bit.ly/3Li1HDH
Yoghurt Free Tikka https://bit.ly/3wgyiFu

This recipe makes enough for up to 500g of paneer which you want to marinate for around 2 hours

Paneer Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.

Why not top it all off with a big dollop of soured cream or natural yoghurt over the top

For the deep red colour I use either of these powders:

• Permicol (https://amzn.to/3pPipQu)
• East End (https://amzn.to/2Xl8Uwd) or
• TRS (https://amzn.to/3hXUoUI)

The Tikka Paste recipe makes enough paste for up to 750g of meat which you want to marinate for at least 2 hours (ideally 24+)

Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.

For this recipe you’ll need to have some of my pilau rice which can be found at https://thecurrykid.co.uk/recipe/fragrant-basmati-pilau-rice-from-scratch-british-indian-restaurant-bir-style/

If you are looking for my traditional bright red tikka marinade and tikka masala base you can find it here: https://youtu.be/MDzJ-cFY9pY

If you are looking for my colour free tikka marinade and tikka masala base you can find it here: https://youtu.be/6_l3CpfFt4s

Make the naan dough using my recipe available at https://thecurrykid.co.uk/recipe/naan-bread/

The naan in the left of this picture uses my peshwari naan dry mix whilst the naan on the bottom right uses my peshwari naan paste

You may be interested to know that you can continue to cook for a further 2-4 minutes after the 2nd foaming to create “brown butter ghee” which is a fantastic caramelized clarified butter great for baking and sweeter dishes.

When stirring, try not to stir the bottom of the pan as all the milk fats and additives will settle to bottom of pan and stick