Chicken (or Paneer) Tikka & Naan

There’s something incredibly special about cooking the food you grew up with — the kind that carries memories, stories, and a deep sense of belonging. For me, making Indian dishes at home is more than just preparing a meal; it’s one of the ways I gently remind my children of their roots and the rich culture they come from.

Living in such a diverse environment, I’ve come to appreciate how important it is for children to stay connected to their heritage. And sometimes, the simplest way to do that is through the aromas in the kitchen, the spices we use, and the meals we share together around the table.

This chicken tikka recipe is especially close to my heart ; it comes from my mother-in-law - @nandykitchenlk, who is truly an incredible cook. Her recipes are full of depth, warmth, and that unmistakable “home-cooked” magic that you just can’t replicate without love. Paired with soft, freshly made naan, this is a meal that brings our family together every single time.

I hope this recipe brings a little bit of that warmth into your home too.

Chicken Tikka Recipe

Ingredients:

250g boneless chicken thigh, cubed

250g boneless chicken breast,cubed

1/2 cup thick curd or greek yoghurt

1/2 green pepper, cubed

1/2 red pepper, cubed

1 large onion, cubed

salt

1 tablespoon oil, preferably mustard oil

2 tbsp lemon juice

1 tablespoon ginger or garlic paste

2 tbsp chopped corriander leaves

2 tbsp chopped mint leaves

Spice powders

1 tsp paprika or chilli powder (for spicy)

1/4 spoon turmeric

1/2 tbsp kasuri methi

1 tsp garam masala

1/2 tsp corriander powder

salt and pepper

For serving

1-2 tbsps of unsalted butter or mustard oil. 1 tsp chaat masala (optional), corriander leaves for garnish

Method:

1. In a medium-sized bowl, add yoghurt, pepper, ginger, garlic paste, red chilli powder, turmeric, kasuri methi, garam masala, paprika, mint leaves and corriander leaves.

2. Add lemon juice, salt and oil. Mix everything well and taste it. Add more salt or lemon if needed to adjust the taste.

3. Transfer 2 tbsp of marinade to another bowl. Marinate the cubed peppers and onions in this bowl.Cover with a cling wrap.

4. Add the chicken to the remaining marinade.

5. Marinate the chicken and veggies for atleast an hour to 12 hours. Cover the chicken with a cling wrap.

6. Before you grill the chicken, soak the skewers for 30 minutes in water to prevent burning.6.Skew the chicken, onion and capsicum alternatively.

7. You need an adult to help you with this step. In a nonstick pan, heat 1 tbsp oil, and grill the chicken tikka turning it 1-2 time until well-cooked.

8. Once removed, brush with oil or butter and sprinkle with chaat masala. Garnish with corriander leaves and serve with corriander and mint chutney.

Naan Recipe

Ingredients:

2 1/4 cups all purpose flour, spooned into

measuring cup and leveled off with a

knife, plus more for rolling

1 tablespoon brown sugar

1 teaspoon instant dry yeast

1 teaspoon salt

3 tablespoons plain yogurt

2 tablespoons extra virgin olive oil

¾ cup warm water (about 100°F)

For the toppings:

2 tablespoons melted salted butter

mixed with 2 tsp of garlic,

for brushing on finished naans

1 tablespoon chopped corriander

leaves, for serving

Method:

1. In a large bowl, whisk together the flour, sugar, yeast, salt. Set aside.

2. In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and

knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). Knead for 3 min till it becomes a smooth dough and shape it to one big dough bowl.

3. Lightly oil the large bowl. Transfer the dough to the prepared bowl and cover with plastic wrap or a kitchen towel. Let it sit in a warm place for 1 to 1½ hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).

4. Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 8 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough into small balls.

Place them on a parchment paper and cover with a kitchen towel to avoid from drying.

5. Use a rolling pin to roll the dough into a thin oval shape.

6. Sprinkle the naan with a couple sprinkles of chopped corriander leaves and roll so the corriander leaves stick to the

naan. Take a small bowl of water, dampen your fingers in some water and carefully pick up the naan. Flip it onto its backside and pat a bit of water all over the backside.

7. Use damp hands to carefully transfer the naan to a hot cast iron skillet, watered side down. Cover the pan and cook for 45 to 60 seconds, until bubbles puff up all over the naan.

8. Flip the naan and cover the pan to steam the naan for 30 to 40 seconds, then take off the heat and transfer to a plate.

9. Brush the hot naan with melted garlic butter. Serve warm!