Karahi Chicken Cheese Naan Melt

Method

1. Preheat the oven to 220 °C.

2. Cut the chicken into 1.5 cm pieces and pat dry. Heat the oil in a 24 cm pan on medium-high heat, add the chicken and stir-fry for 5 min until golden.

   Add in this stepVegetable oil 1½ tbspBoneless chicken thighs 240 g

   medium-high heat

3. Turn down to medium heat, add the chopped garlic and ginger and fry for 1 min, then add the finely chopped tomatoes, salt, chilli powder, half the chilli flakes and the crushed cumin, coriander and pepper, and cook for 7 min. Cook it down until the masala clings to the chicken with almost no liquid, or the naan will go soggy. Stir in the garam masala and cut into the biggest piece to check it's white all the way through (75 °C at the centre).

   Add in this stepGarlic cloves 2Fresh ginger 8 gTomatoes (medium) 2Salt ½ tspKashmiri chilli powder ¾ tspCrushed red chilli flakes ¼ tspCumin seeds, crushed ½ tspCoriander seeds, crushed 1 tspCoarsely ground black pepper ½ tspGaram masala ½ tsp

   medium heat

4. Lay the naan on 1 baking tray(s) lined with baking paper, spread the karahi chicken evenly over them and scatter with the mozzarella, red onion, green chilli and the rest of the chilli flakes.

   Add in this stepNaan breads (shop-bought, about 20 cm) 2Mozzarella, grated 100 gRed onion, thinly sliced ½Green chilli, sliced 1Crushed red chilli flakes ¼ tsp

5. Bake (oven) for 8 min, until the cheese is melted and bubbling and the edges of the naan are crisp and golden. With two trays, swap their positions halfway through.

   oven

6. Mix the yogurt with the chopped mint and a pinch of salt, drizzle it over the hot naan, scatter with coriander and cut into slices like a pizza.

   Add in this stepPlain yogurt 4 tbspFresh mint, chopped 2 tbspFresh coriander (cilantro), chopped 2 tbsp