James Martin and Cyrus Todiwala served up a tasty dal chicken with chilli paneer cheese and naan bread on James Martin: Home Comforts.
James says: “This hearty, warming, flavoursome curry, with everything made from scratch, will really wow your mates.”
The ingredients for the naan are: 450g plain flour, plus extra for dusting, 2 tsp fast-action dried yeast, 1 tsp baking powder, 1 free-range egg, 1 tsp caster sugar, pinch sea salt, 150g plain yoghurt, 150ml milk and 50g butter, melted.
For the dal chicken are: 4 tbsp vegetable oil, 2 whole dried red chillies, torn or chopped, seeds removed, 2 long green chillies, finely chopped, 2 onions, finely chopped, 1 tbsp finely chopped fresh curry leaves, 5cm piece fresh root ginger, peeled, finely chopped, 6 garlic cloves, finely chopped, 1 tsp hot red chilli powder, 1 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, 300ml chicken stock, 250g red lentils, rinsed, then soaked in 250ml water for 15 minutes, 1 tsp salt, 40g butter, 6 boneless, skinless chicken thighs, cut into chunks, 1 x 200g tin tomatoes, 1 tbsp tamarind paste, 1 tbsp soft dark brown sugar, 1 small bunch fresh coriander, roughly chopped, plus extra to serve and 2 tbsp roughly chopped fresh mint leaves.
For the chilli paneer: vegetable oil, for shallow frying, 450g paneer, cut into thin strips about 1cm wide 3cm long, 50g pine nuts, 4 long green chillies, finely sliced, 8 garlic cloves, finely diced, 5cm piece fresh root ginger, peeled and finely diced, 1 red onion, finely sliced, 1 green pepper, finely sliced, 1 long red pepper, finely sliced, 50ml white wine vinegar, 75ml light soy sauce, 250ml chicken stock, 3 spring onions, trimmed, finely sliced and 1 tbsp cornflour, mixed to a paste with 3 tbsp cold water.