Butter Chicken (Murgh Makhani)

Tender grilled chicken pieces simmered in a mild, creamy, and utterly delicious tomato-based curry.

Ingredients

• 500g Boneless Chicken, cubed
• (For Marinade) 1/2 cup Yogurt, 1 tbsp Ginger-Garlic paste, 1 tsp Turmeric, 1 tsp Red Chili Powder
• (For Sauce) 2 tbsp Butter, 400g Tomato Purée, 1 tsp Garam Masala, 1/2 cup Heavy Cream
• 1 tsp Fenugreek Leaves (Kasoori Methi)

Instructions

1. Marinate the chicken in yogurt and spices for at least 1 hour.
2. Grill or pan-fry the chicken until cooked and slightly charred. Set aside.
3. Make the Sauce: Melt butter in a pan. Add ginger-garlic paste and sauté. Add tomato purée and cook for 10 minutes.
4. Add garam masala, red chili powder, and salt. Simmer for 5 minutes.
5. Stir in the heavy cream and crushed fenugreek leaves.
6. Add the cooked chicken pieces to the sauce and simmer for another 5-10 minutes. Serve hot with naan or rice.

Chana Masala

A hearty and popular vegetarian curry made with chickpeas in a spicy and tangy tomato and onion gravy.

Ingredients

• 2 cans (400g each) Chickpeas, drained
• 1 large Onion, finely chopped
• 2 Tomatoes, puréed
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Cumin Seeds
• 1 tsp Coriander Powder, 1/2 tsp Turmeric
• 1 tbsp Chana Masala Powder
• Amchur (Dry Mango Powder) to taste

Instructions

1. Heat oil in a pan. Add cumin seeds. Once they splutter, add the chopped onion and sauté until golden.
2. Add ginger-garlic paste and cook for one minute.
3. Add the tomato purée, coriander powder, turmeric, and chili powder. Cook until the oil starts to separate.
4. Add the chana masala powder and cook for another minute.
5. Stir in the drained chickpeas and 1 cup of water. Bring to a boil.
6. Simmer for 15-20 minutes. Lightly mash some chickpeas to thicken the gravy.
7. Stir in amchur powder and garnish with fresh cilantro.

Garlic Naan

Soft, chewy, and pillowy flatbread, brushed with garlic butter. The perfect companion to any curry.

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Warm Water
• 1/4 cup Plain Yogurt
• 1 tsp Sugar, 1 tsp Active Dry Yeast
• 1/2 tsp Salt
• (For Topping) 2 tbsp Melted Butter, 2 cloves Garlic (minced), Cilantro (chopped)

Instructions

1. Activate Yeast: Dissolve sugar and yeast in warm water. Let sit for 5-10 minutes until foamy.
2. Make Dough: In a bowl, combine flour and salt. Make a well and add the yeast mixture and yogurt. Knead into a soft, smooth dough.
3. Coat dough with oil, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
4. Divide dough into 6-8 balls. Roll each into a teardrop shape.
5. Cook: Heat a cast-iron skillet over high heat. Place the naan on the skillet and cook for 1-2 minutes until bubbles form.
6. Flip and cook the other side for 1-2 minutes. (For bubbles, you can briefly place it directly over a gas flame using tongs).
7. Mix melted butter, minced garlic, and cilantro. Brush generously over the hot naan. Serve immediately.