Tag Archives: Naan Bread

Feeding the Funky Bunch: Tandoori Chicken & Naan Bread


The other night I decided to have a crack at Tandoori Chicken and Naan from scratch. After a bit of searching on the web I found my way to Tenina’s site. If you haven’t heard of this lady, she was the first official recipe developer for Thermomix in Australia and she has also done a lot of work for Thermomix’s parent company Vorwerk. She has numerous cookbooks and apps for Thermomix and all the recipes I’ve tried to date have worked really well. The Naan Bread Recipe below is from her website and the Tandoori Chicken Recipe is from Tenina’s Dinner Spinner App.

To make this for dinner, it is best to plan ahead a little. You need to make your Naan Bread dough first and leave to prove for 2 hours. Immediately after making the dough, clean your TMX bowl and make the Tandoori Marinade. Leave the chicken to marinade while your dough is proving. Come back later to cook the naan and chicken, have some rice cooking and veggies steaming in the TMX, and dinner is done.

Naan Bread

This Naan Bread is absolutely delicious and the most authentic tasting Naan I’ve had that hasn’t been cooked in a Tandoor. Ideally you want to cook it on a very hot pizza stone or in an electric pizza oven with pizza stone. The recipe makes enough for 8-10 Naan breads. I kept some dough overnight in an airtight container (use one with room for the dough to continue to rise) and cooked it the next day for the kids after school snack. It kept really well and still tasted delicious. Tenina says on her site that she froze it for a few days then defrosted, allowed to prove and then cooked with excellent results. 


  • 220g milk
  • 1 egg lightly beaten
  • 2 tbsp olive oil (can use ghee to be authentic)
  • 80g Greek style plain yoghurt
  • 2 tsp instant yeast
  • 550-600g bakers flour
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt


  1. Combine milk, egg, oil, yoghurt and yeast in Thermomix bowl and blend 3sec, Sp 7
  2. Warm for 3 min, 50C, Sp 2
  3. Add flour, salt, sugar, baking powder to Thermomix bowl
  4. Knead for 3 min (closed lid position)
  5. Add a little more warm milk if the dough does not come together
  6. Place into a large oiled bowl, cover tightly with plastic wrap and leave to rise for up to 2 hours
  7. Preheat Pizza stone to at least 200ºC
  8. Turn dough onto floured surface and knead by hand until smooth
  9. Divide dough equally into approx  100g per portion
  10. Roll out to 1/2 cm thickness. Stretch by hand into a tear shape
  11. Place onto hot Pizza stone for approx 5-8 minutes
  12. You should not have to turn them over
  13. Serve immediately with toppings of choice

Tandoori Chicken

So many tandoori chicken recipes that I have looked at include ‘3 tbs of tandoori paste’, which pretty much negates the point of making it yourself from scratch. This recipe is completely comprised of ingredients from your pantry, no pre-made paste from the shop. It is brilliant if you have the time to marinate the chicken for a few hours but still tastes mighty good if you don’t plan ahead far enough for that.


  • 1tbs cumin seeds
  • 1tbs coriander seeds
  • 1tsp black peppercorns
  • 3tbs paprika
  • 1tbs cayenne pepper
  • 2tbs turmeric
  • 2 cloves garlic
  • 2 red chillies
  • 100g onion
  • 2tbs olive oil (I used rice bran oil)
  • 15g ginger
  • 30g lime juice
  • 70g tomato paste
  • 80g greek yoghurt
  • 6 chicken marylands (drumsticks with thighs attached)


  1. Pre heat oven or grill to 200C or have griddle pan ready if frying
  2. Place cumin, coriander, peppercorns, paprika, cayenne & turmeric in TMX bowl and dry roast 10min, Varoma temp, Sp 2
  3. Mill for 1 min, Sp 10 – a good trick when milling spices in the TMX is to place a single sheet of paper towel across the top of the open TMX then secure the lid over the paper towel. When you mill the spices you can easily shake them off the paper towel into the TMX bowl rather than having heaps stuck in the lid and seal.
  4. Add all remaining ingredients except chicken and blend 10 sec, Sp 4. Scrape down and repeat.
  5. Place chicken in a large baking dish and slash skin in large diagonal strips. Rub tandoori mixture into skin and allow to marinate for 3 hours
  6. Grill or bake chicken for 20-30 minutes or until cooked through, or cook on hot griddle pan