Delhi Dinner (Butter Chicken, Garlic & Coriander Naan Bread)
Ailsa B
Ailsa B
£20.00
per screen

Delhi Dinner (Butter Chicken​,​ Garlic & Coriander Naan Bread)

Hosted by Ailsa BrownAberdeen, Scotland

Thursday 4th March - 18:00


About this class

This action packed class will take you to Delhi​,​ Northern India. You will learn to make some classic dishes from the country's capital. Your showstopper dish will be your fluffy Garlic & Coriander naan breads - easier to make than you might think! Deliciously creamy Butter Chicken is a decadent delight and is sure to be a real crowd pleaser which you will make again and again! The meal will be brought together with Pilau rice. This class is can easily be adapted to be suitable for vegetarians.

What you will learn

In this class you will learn to make: - Butter Chicken (Murgh Makhani) - Garlic & Coriander Naan breads - Pilau rice

Ingredients needed   Loading document...

Servings : 4

Fresh: Onion (brown) - 1 Green chillies - 3 Ginger - 1 knob Garlic - 1 whole bulb and 2 additional cloves Coriander - 15g Fridge: Natural yoghurt ​/​ greek yoghurt - 500g Chicken breasts - 650g (if vegetarian: replace with 1 large cauliflower) Double cream - 300ml Milk - 150ml Unsalted Butter - 150g (180g if not using ghee) Pantry: Ghee OR Butter - 30g Tinned tomatoes - 200g ( ½ tin) Tomato Puree - ½ tablespoon Plain flour - 500g (plus extra for kneading) Baking powder - ½ teaspoon Fast action yeast - 7g sachet Sunflower oil - 1 tablespoon Vegetable stock cube - 1 (for 375ml stock) Basmati Rice - 220g (1 cup) Salt Optional: Blanched whole almonds - handful Spice cupboard: Chilli powder - ½ teaspoon Turmeric - ½ teaspoon Cloves - 10 Green Cardamom Pods - 5 Cumin Seeds - ½ teaspoon Cinnamon stick - 1 Optional: Nigella seeds - 1 teaspoon

Equipment needed

Chopping board Sharp Knife Mixing utensil eg. wooden spoon Large pot Medium pot Sieve Frying pan Large bowl Small bowl Clingfilm OR tea towel Oven proof dish (only necessary if you are not using an oven proof large pot such as cast iron) Baking paper Oven tray Pastry brush (if you have​,​ if not - using fingers is fine) Kitchen Scales Measuring jug Tablespoon Teaspoon

Special instructions

In order to keep the class running on time please prepare the ingredients as below before the start of class: Onion - finely chopped Green chillies - finely chopped and deseeded if you prefer less heat Ginger - finely chopped or grated Garlic - the whole bulb is to be finely chopped for topping the naan - you can opt for ‘easy garlic’ pre-chopped in a jar if you are short on time​,​ but I recommend going with fresh!

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    Class Creator

    Ailsa B

    Hello, I'm Ailsa Brown.

    I am a passionate home cook who has spent a long period of time on furlough honing my cooking skills and techniques. I set up my cooking classes after I was made…

    I am a passionate home cook who has spent a long period of time on furlough honing my cooking skills and techniques. I set up my cooking classes after I was made…

    £20.00
    per screen