Naan Bread with Chicken Tandoori by Star Chef Soenil Bahadoer

During the coronavirus crisis, star chef Soenil Bahadoer decided to drive his Spicy Chef food truck all over the country and serve the very best Surinamese street food. In his new book Streetfood, Soenil shares the recipes for the most popular dishes and snacks from his food truck, including this naan bread with chicken tandoori.

Soenil: “When I think of this, I’m back in India for a moment. It’s so beautiful how everyone sits around the naan oven there and bakes the bread. Lovely to tear it apart with your hands and dip it into the sauce, or eat it with vegetables. What a feast.”

How to make the naan bread

• Sift the self-raising flour into a bowl and add the Greek yogurt, a pinch of salt, the ground cumin, garlic and olive oil. Add the celery leaves last (reserve some for garnish) and knead everything well by hand for about 3 minutes.
• Shape the dough into a ball, sprinkle your work surface and hands with some flour, divide the dough into four portions and roll them out with a rolling pin until they are 1 centimetre thick.
• Heat a frying pan, without adding oil, over medium heat and cook the naan for about 2 minutes per side until done. The dough may rise slightly while cooking. After cooking, brush the naan breads with a little olive oil and garnish with the celery leaves.

How to make the chicken tandoori

• Place the chicken breast in a bowl with the lemon juice, garlic, curry powder, paprika, ground coriander, cumin seeds, chilli flakes, ginger, cinnamon, ground cloves and tandoori powder, and mix everything well. Add the olive oil, Greek yogurt and salt to taste.
• Mix well, cover and marinate the chicken in the refrigerator for at least 1 hour.
• Preheat the oven to 185 °C.
• Heat some oil in a large ovenproof frying pan, sauté the onion in it, then add the marinated chicken and sear it. Then cook the chicken in the preheated oven for 20 minutes, until cooked through.

Title: Streetfood
Author: Soenil Bahadoer
Price: €25
Publisher: Nijgh & van Ditmar

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