When ready to cook your naans, slowly start adding more self-rising flour. The idea here is to add just enough flour so that the dough is workable. For reference, I ended up adding about 7 handfuls of flour. Stir well to combine and continue stirring for a couple of minutes. At this time, your pan might be looking a bit dry. That is what you are looking for as bhunas are dry curries. Lower the heat to low and cover the pan to simmer gently for 8 minutes. Lift the lid and give it another good stir and then stir in the bhuna spice blend, chilli powder and turmeric.

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No, you can’t eat it because it needs to be brought up to heat. But it still begins the cooking process. The first marinade soaks into the meat giving it fantastic flavour. The problem with citrus, however is that it actually cooks the meat. First citrus juice like lime or lemon juice is rubbed into the meat with a little salt and garlic and ginger paste. This is the first marinade.As mentioned above, these are just like you get at most curry houses. So there is a good chance you will recognise the flavour and texture. These instant naans are really good and you might even prefer them to more authentic methods. Working ahead… Prepare a direct heat fire. When the coals are white-hot and it is uncomfortable to hold your hand 5cm (2in) Cooking outdoors with wood or charcoal can be a lot of fun and personally I think the food tastes better as well. That’s right… curries, tandoori recipes and even fried and steamed foods taste better when cooked over a live fire, just as they are all over the Indian subcontinent and at restaurants and food stalls here in the West” - Dan Toombs

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Next, whisk together all of the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons. I use a little red food colouring, too, but it adds no flavour so it is optional. To make the large batch, I use 1 kilo of flavour and a litre of liquid. Where I use only one egg in this small instant naan recipe to serve 4 to 6, for the large batch, I use three.Although the frying pan method works, you’re limited to only making one at a time. That means that if you’re cooking for friends, you don’t all get a hot one right out of the pan.