The plan for tonight’s dinner was Tandoori chicken. I picked up a package of Tandoori spice while in Canada last year and have been slowly using it for dinners. I marinated some chicken breast and drumlets in the spice mixed with yogurt, garlic and ginger all day and hoped for some nicer weather in the evening so I could cook the chicken over charcoal.

Thankfully, after heavy rains this afternoon the weather cleared and it looked like BBQ-ing would be OK. I figured since I’d have the fire going anyway, why not do some naan bread as well? I used J. Kenji López-Alt’s recipe as his recipes are always good.



It soon became a family affair with me on the BBQ, Mona rolling out the dough, and Emma brushing on the melted butter. Muffin assumed a supervisor-like position, making sure everyone was not dropping anything or offering taste tests along the way.

After the naans were done, we grilled the chicken, cut it up and served it with mint and cilantro pestos made earlier in the summer.



The naan and the chicken turned out great. Naan of it was leftover. Well, some of it was leftover but will disappear tomorrow at breakfast and at lunch. The next time you do a curry, try this recipe for naan. I’m sure naan of you will complain.