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Dal Chicken with Chilli Paneer and Naan

A hearty Indian-inspired feast featuring spicy lentil chicken curry, fried chilli paneer, and homemade buttery naan bread from scratch.

ChickenComfort FoodSpicyCurryPaneerNaan
Estimated Nutrition
Calories
1355.1
kcal / serving
5420.5 kcal total
Carbs
112.1g
per serving
448.5 g total
Fat
74.6g
per serving
298.2 g total
Protein
61.5g
per serving
245.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tsp
Fast-Acting Dried Yeast
1
tsp
Baking Powder
1
tsp
Caster Sugar
1
tbsp
Soft Dark Brown Sugar
1
tbsp
Cornflour
mixed with 3 tbsp water
CondimentsSauces
1
tbsp
Tamarind Paste
50
ml
White Wine Vinegar
75
ml
Light Soy Sauce
Dairy
1
piece
Free-Range Egg
150
g
Plain Yoghurt
150
ml
Milk
50
g
Butter
melted, for brushing
40
g
Butter
450
g
Paneer
cut into thin strips
GrainsCereals
450
g
Plain Flour
plus extra for dusting
LegumesPulses
250
g
Red Lentils
rinsed and soaked in 250ml water
Liquids
300
ml
Chicken Stock
divided use
Meat
6
piece
Chicken Thigh
boneless, skinless, cut into chunks
NutsSeeds
1
pinch
Sea Salt
2
piece
Dried Red Chillies
torn or chopped, seeds removed
1
tbsp
Curry Leaves
finely chopped fresh
1
tsp
Hot Red Chilli Powder
1
tsp
Ground Cumin
2
tsp
Ground Coriander
1
tsp
Turmeric
1
bunch
Coriander
fresh, roughly chopped
2
tbsp
Mint Leaf
roughly chopped fresh
50
g
Pine Nut
OilsFats
4
tbsp
Vegetable Oil
Vegetables
2
piece
Green Chilli
finely chopped
2
piece
Onion
finely chopped
5
cm
Root Ginger
peeled, finely chopped
6
piece
Garlic Clove
finely chopped
200
g
Tinned Tomato

Method

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