Naan
2 cups warm water
1 1/2 tbsp sugar
1 packet fast rising yeast
4 1/2 cups all purpose flour
1 1/2 tsp salt
Combine water, sugar and yeast. Allow to sit for 5-10 minutes until it’s foamy. Add flour and salt. Knead until it’s a tight ball, adding a bit more flour or water if needed. Put into a large oiled bowl and allow to rise in a warm place for 30-60 minutes. Pull off a handful sized amount of dough and roll out on a floured surface. Cook in a hot lightly oiled skillet until bubbly and browned on both sides. Transfer to baking sheet and brush with melted butter.
Chicken
Boneless, skinless chicken (cut into chunks) (6 breasts or 12-15 tenders or thighs)
1 container plain yogurt
2 tsp turmeric
1/2 tsp garlic powder
1/2 tsp ground ginger
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1-2 tsp salt (depending on taste/preference)
You can also use a garam masala or curry spice blend and just adjust accordingly.
Marinade the chicken in the yogurt and seasonings for 30 minutes or longer (overnight if possible).
2-3 cans diced tomatoes or 8-10 peeled tomatoes (cut into chunks) (To peel, blanch tomatoes in boiling water)
1 large onion (cut into chunks)
2 cloves of garlic (cut into chunks)
1 tbsp grated fresh ginger
2 tbsp sugar
In a large pot, cook tomatoes, onions, garlic, ginger, and sugar until softened. Allow to cool slightly. Blend/ puree until smooth.
1/2-3/4 cup ghee or clarified butter (or regular butter)
1/2 cup cream or milk
1/4-1/2 cup chopped fresh cilantro
In a large skillet brown chicken in plenty of butter. Add cooked chicken with butter, and cream/milk into pureed sauce and simmer with lid on for 30 minutes or longer.
Taste and add salt, pepper, curry blend, garam masala, cumin, coriander, chili powder, ginger, sugar, and /or dried fenugreek leaves according to taste. Allow to simmer another 3o minutes.
Serve with naan and rice (I like basmati). Sprinkle with fresh cilantro.
