Chicken Naan Wiches With Date And Yogurt Sauces Recipes

Steps:

• Cut each chicken breast horizontally, stopping 1/2 inch from edge. Open each breast and pound to 1/4 inch thickness or so the chicken is the same size of the Naan bread(see note below). Sprinkle with salt and 1/4 teaspoon of the pepper.
• In large pie plate, place panko. Stir in cumin, cayenne, garam masala and remaining 3/4 teaspoon pepper.
• In another pie plate, place 1/2 cup of the flour. In third plate, whisk egg and mayonnaise with paprika; whisk in remaining 3/4 cup flour until smooth.
• Dredge 1 chicken breast in flour; shake off excess. Then dip chicken in egg mixture to coat; next dip in panko. Repeat with remaining chicken breast.
• In large non-stick skillet over medium heat, place 2 tablespoons olive oil and 1 tablespoon butter. Add chicken and cook, turning once, about 2 minutes per side or until internal temperature reaches 165°F Remove and keep warm.
• Wipe skillet and add remaining 1 tablespoon oil and 1 tablespoon butter. Add garlic and stir until fragrant. Briefly heat Naan in garlic oil, turning once, until soft and golden. Place 1 chicken breast on each Naan and top with tomato slices, lettuce leaves, a generous tablespoon each of Sweet Date Sauce and Tangy Yogurt Sauce and remaining Naan. Cut each sandwich in half and then, half again. Serve with extra sauces for dipping. Two Naan-wiches make 4 servings. Enjoy!
• Sweet Date Sauce:.
• In water, simmer dried dates about 15 minutes or until soft. Cool slightly and place dates and liquid in blender, process until fine. Add tamarind paste, brown sugar; salt, cumin, pepper, lemon juice, and 2 tbls. water. Process to smooth sauce. Additional sauce may be frozen.
• Tangy Yogurt Raita:
• In small food processor, place yogurt and cilantro. Process until sauce turns pale green and cilantro is finely incorporated. Spoon into medium bowl and stir in finely grated carrot; finely minced sweet onion; grated cucumber, drained; 1ground cumin;cayenne; and salt.
• Note: If chicken breast halves are too large to fit on Naan bread, cut each breast in half to fit bread.

Steps:

• Mix together flour, baking powder and salt.
• Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
• Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
• Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
• Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
• Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
• Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
• Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
• Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
• It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
• Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
• Remove naan from the oven and brush it lightly with melted butter if you like.
• Continue this way with all the dough, stacking the breads into a napkin-lined basket.
• Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
• To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.