Naan

INGREDIENTS

• 1 cup all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/4 cup curd at room temperature
• 1/2 tbsp oil
• 1/4 cup lukewarm water
• 1/4 cup all purpose flour for rolling

GARNISHING

• 1 tbsp Butter
• 1 tbsp chopped coriander leaves
• 1/4 tsp salt

STEPS

1. Mix butter, salt and coriander leaves for garnishing and set aside.
2. Mix the dry ingredients together in a mixing bowl. Add 1 tablespoon of oil and yogurt to it and mix well. 
3. Then slowly add the water to make the dough. It should be soft but not sticky. 
4. Spread a little flour on kitchen top and knead the dough well over it. Apply light oil to the dough and cover. Let the dough sit for about 3-4 hours in warm place.
5. Heat tawa on medium flame.
6. Knead the dough a little and make balls for rolling. Roll the dough and sprinkle water on 1 side and put the watered side on tawa.
7. Once the dough starts drying, flip the tawa over flame and keep it around 2 inch above the flame.
8. The naan will stick to the tawa. Cook it till it turns a little brown and then bring it off the flame.
9. Brush it with butter mix and enjoy hot with the dish of your choice.

Notes-

Do not use non-stick tawa as the naan will not stick to it when flipping.

Chicken pasanda

Chicken pasanda is a rich creamy curry based chicken. Enjoy this mughlai delicacy right from your kitchen. The aroma of spices in marinade is surely gonna make you hungry.

INGREDIENTS

• 4 Cardamom pods
• 6 Black pepper
• 1/2 cinnamon stick
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon kasoori methi
• 2 teaspoon garam masala
• 1 teaspoon kashimiri chilli powder
• 1 teaspoon grated fresh ginger
• 1 finely chopped garlic clove
• 3 tablespoon thick curd (hung curd)
• 700 gms boneless chicken
• 5 tablespoon olive oil or refined oil
• 2 finely chopped onions
• 1 pureed tomato
• 1 deseeded and finely chopped green chilly
• 2 tablespoon chopped fresh coriander
• 100 ml fresh cream
• salt to taste

STEPS

1. Mix cardamom, black pepper, cinammon, cumin, kasoori methi, garam masala, chilli powder, ginger, garlic and salt with curd in a bowl. 
2. Add chicken pieces to it and mix well so that the chicken pieces are well coated. Marinate in refrigerator for 2-3 hours.
3. Heat oil in a wok/kadhai and add onions. Cook over low heat till the onions are softened. Add tomato puree and little salt to it. Cook till the mixture leaves oil.
4. Add chicken pieces and marinade and cook over medium flame for 15-20 mins or till the chicken is cooked through.
5. Add fresh cream, coriander and chopped green chilli and cook on low flame for a few minutes. Do not let it boil.
6. Serve it piping hot with naans.