Naan and Bombay Chicken
The kids absolutely loved the naan. I enjoyed it but thought it was more akin to a Greek flatbread than the naan I've had before. I thought the recipe must be mistaken when it said to knead the dough for 8-10 minutes, but it turned out very tender. It's a touch sweet and I think I needed to roll the dough out a lot thinner.
Amusingly that night, DH and I were watching a show about India where we saw someone cooking naan. They cook it by sticking it to the inside wall of their tandoori oven. Obviously the broiler doesn't have quite the same effect.
The Bombay Chicken was nice too. I just eyeballed the proportions for the sauce. I ended up adding more curry because it wasn't curry enough for me. I also split our chicken breasts horizontally (my new favorite trick for making it seem like we have a nice portion of meat while still decreasing the amount we're eating) so the cooking times were WAY too long. I reduced it to 20 minutes & 20 minutes, but I could have gotten by with 15 & 15 I think. Also I think this dish would be really great with a dark meat chicken, and of course would be a great freezer recipe.
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