INDIAN CLASSICS
NAAN BREAD
Preparation Time: 30 minutes
Grill method: Indirect
Grill Temperature: 250ºC
- Sugar
- Yeast
- Plain Flour
- Plain Yoghurt
- Salt
- Oil
- Weber GBS Pizza Stone
- Weber Premium Glove
- Weber Wide Spatula
- Place all dried ingredients in a bowl, mix well.
- Add water, plain yogurt & oil.
- Knead it until the dough is of smooth texture.
- Form into a ball and cover till it rises.
- Place the Weber Pizza Stone into a cold grill and pre-heat together unit 250ºC.
- Ensure all burners are on high heat when pre-heating. (TIP: placing a cold pizza stone in a hot grill can result in the stone cracking, always pre-heat the stone in the cold grill)
- Once the pizza stone has been pre-heated, carefully transfer the flattened naan onto the stone.
- Close the lid and cook the naan for 3 minutes and turn the naan for another 3 minutes.
- Once cooked, spread some butter onto the naan.
TANDOORI PRAWN
Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC
- Ocean Prawn
- Turmeric Powder
- Kashmiri Chilli Powder
- Yoghurt Plain
- Ginger minced
- Garlic minced
- Paprika
- Garam masala
- Salt
- Oil
- Weber Skewer
- Peel and trim prawn leaving head-tail on.
- Mix all the rest of the ingredients in a food processor and blend till paste.
- Marinate prawn with spices for 15 minutes.
- Skewer prawns.
- Pre-heat Weber grill to 250ºC.
- Place skewered prawn directly onto the grates and grill for 2 minutes aside.
- Once cooked, serve warm.
BUTTER CHICKEN
Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC
- Chicken Whole Leg ( Thigh & Leg)
- Onion Chopped
- Ginger Minced
- Garlic Minced
- Tomato Paste
- Curry Powder
- Coriander Powder
- Kashmiri Chilli Powder
- Garam Masala
- Coconut Milk
- For garnish:
- Cream/yoghurt, coriander chopped, cashew nuts & fenugreek
- Weber GBS Dutch Oven
- Weber Wooden Spatula
- Weber Premium Glove
- Weber Smoker Box
- Hickory Wood Chips
- Cut chicken whole leg into 2 parts, season with salt.
- Combine all dried spices in a separate bowl and add a bit of water to form a smooth paste.
- Soak the wood chips in water for 15 minutes.
- Pre-heat your grill for indirect heat on medium-low heat to 180ºC.
- Add wood chips to the grill, once smoke is present, place chicken on the indirect zone and smoked for 30 minutes.
- Remove and set aside.
- Heat-up Dutch Oven in the grill till 250ºC.
- Ensure all burners are on high heat when pre-heating.
- Add in onions and sauté till translucent, follow by ginger and garlic and continue to fry till fragrant.
- Add tomato paste and sauté, until oil starts to come out of the tomato paste.
- Add in half the coconut milk, follow by spices paste and mix well.
- Add in remaining coconut milk follow by smoked chicken cube.
- Once cooked, transfer and garnish.
CAULIFLOWER CURRY
Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC
- Cauliflower
- Oil
- Mustard Seedx
- Mustard Seed
- Cumin Seed
- Curry Leaves
- Onion Chopped
- Tomato Diced
- Salt
- Turmeric Powder
- Kashmiri Chilli Powder
- Garam Masala
- Coriander Powder
- Water Coconut Milk - Optional
- Weber Grill
- Weber Premium Glove
- Weber GBS Wok
- Weber Wooden Spatula
- Trim cauliflower to bite size florets.
- Rinse and drain.
- Place the Weber GBS Wok into a cold grill and pre-heat together unit 250ºC.
- Ensure all burners are on high heat when pre-heating.
- Add oil in the Dutch Oven, add in cumin and mustard seeds, when they pop add 1 sprig of curry leaves and fry for 30-60 seconds.
- Add in onions and green chili, saute until they turn golden.
- Add in ginger and garlic, saute until the raw smell goes away (about 30-60 seconds).
- Add in tomatoes and salt, cooked until they turn completely mushy.
- Add in turmeric, coriander powder, and Kashmiri chili powder, fry for 2 minutes.
- Add in cauliflower and mix well, add in water, and cooked cauliflower till tender.
- Add in coconut milk and adjust seasoning by adding salt.
- Transfer to a bowl and serve.