Components ship fresh at ambient temperature.
Upon receipt, store Tandoori Rub at room temperature for up to 24 months.
Store unopened Tikka Masala Simmer Sauce at room temperature for up to 12 months. Once opened, store in refrigerator and enjoy within 3 months.
Store unopened Golden Indian Spiced Poultry Brine at room temperature for up to 12 months.
Store unopened Garlic Naan Starter at room temperature for up to 18 months. Once opened, enjoy within 12 months.
Store unopened Tamarind Date Chutney at room temperature for up to 18 months. Once opened, store in refrigerator and enjoy within 6 months.
Store unopened Dal Starter at room temperature for up to 18 months. Once opened, store in refrigerator and enjoy within 7 days.

Cut 1 1/2 lb. (750g) boneless, skinless chicken breasts or thighs into 1" (2.5cm) cubes. Season lightly with salt and pepper. In large fry pan, warm oil and sear chicken until browned and cooked through. Add sauce to taste, toss to coat and simmer until sauce is warmed through. Garnish with chopped cilantro and serve over rice or with warm buttered naan.

Generously sprinkle dry brine on skin-on chicken, rubbing some under skin. We recommend 2–3 Tbs. dry brine per 1 lb. (500g) of protein. Place uncovered chicken in refrigerator for at least 24 hours. Cook as desired (do not rinse off brine before cooking).

Ingredients

Directions

In small bowl, whisk together warm water, yeast and sugar until combined. Let stand until foamy, approx. 5–10 minutes.
In bowl of electric mixer fitted with flat beater, beat together naan mix and yogurt on low speed until combined, approx. 15 seconds. Make a well in centre of mixture, add neutral oil and pour in yeast mixture. Beat until dough forms, approx. 30 seconds.
Transfer dough to clean work surface and knead until smooth and shiny, approx. 10–15 minutes. Place dough in large bowl. Cover loosely with plastic wrap and let rest in warm spot until doubled in size, approx. 1–2 hours.
Transfer dough to clean work surface and divide into 8 equal balls. Cover with plastic wrap and let rest in warm spot for 20 minutes.
Transfer dough balls to lightly floured work surface. Using rolling pin, roll out each ball into 7" (18cm) diam. round. After rolling out each piece, place on baking sheet in single layer. Lightly brush naan with olive oil.
Lightly grease well-seasoned cast-iron skillet and heat over medium-high heat until just starting to smoke. Working in batches, place naan in pan and cook without moving until each piece is nicely browned underneath and top starts to blister, approx. 30–60 seconds. Flip naan and cook until blisters start to char, approx. 30–60 seconds more. Transfer to platter.
Brush naan with butter, ghee or butter-garlic mixture. Garnish with parsley.
Makes 8 pieces.

In large pot, combine starter and 5 cups (1.25L) water. Bring to a boil over high heat. Reduce heat to low simmer and cook, stirring occasionally, until thick and tender, approx. 20–30 minutes. If desired, add approx. 1/2 cup (1 oz./30g) of your favourite greens while dal is cooking.
In small fry pan over medium heat, warm 2 Tbs. ghee until melted. Add included tadka seasoning and 8 sliced garlic cloves. Cook until garlic is fragrant and golden, approx. 2 minutes, then stir into dal. Taste and season with kosher salt, if desired. Garnish with 2 Tbs. chopped cilantro. Ladle into bowls. Serve with rice or naan.

The Chutney Life x Williams Sonoma Complete Collection with Cookbook