Butter Chicken-software for recipes


1/4 pint Yogurt, plain
1 teaspoon Ginger, crushed
1 teaspoon Salt
1/4 teaspoon Red food coloring
3 pounds Chicken, skinless; cut in pieces
2 ounces Butter
1 Cinnamon stick -- 1 inch
6 cloves
6 Green cardamoms
1 Bay leaf
1/4 pint Sour cream
1/4 teaspoon Saffron; crushed
1/4 pint Cream
Salt; to taste
2 teaspoons Almonds, ground
1/4 teaspoon Cornstarch
1 tablespoon Water


Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.

Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for 5-6 minutes.

Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken. Let it thicken. Cover and simmer for 3-4 minutes. Remove from heat.

Serving Ideas: Nan makes a pleasant accompaniment to this dish.

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Naan Bread-software for recipes


* 1 1/3 cup all-purpose flour (plus extra for dusting)
* 1 tsp sugar
* 1 tsp fresh yeast
* 2/3 warm water
* 1 tbsp ghee
* 1 tsp salt
* 1/4 cup unsalted butter (melted)
* 1 tsp poppy seeds (optional)

TIP: Yeast can be bought in a package from any good supermarket. Make sure that the water is warm and not too hot or it will kill off the micro-organisms that make the bread. Make sure it is not too cold or the yeast will not activate. You can tell it is working when the mixture is frothy.

* Place sugar and yeast in a small bowl
* Add warm water and mix well till yeast has dissolved
* Let stand for 10 mins till mixture is frothy
* Place flour in a large bowl
* Make a well in the centre and add ghee and salt
* Pour in yeast mixture
* Use your hands to mix well and form a dough
* Add more water if required
* Turn dough onto a floured counter top
* Knead till smooth (about 5 mins)
* Return dough to bowl, cover and let rise in a warm place (1 1/2 hour) or till doubles in size
* Preheat boiler to very hot
* Turn dough out onto a floured counter or board
* Knead for 2 more mins
* Break off into small balls and pat them into circles
* Place dough circles onto a greashed sheet of foil and cook under hot broiler for 7 to 10 mins
* Turn twice, burshing with butter and sprinkle with poppy seeds
* Serve warm immediately or keep wrapped in foil till required

TIP: A tandoor oven throws out a lot of heat so the bread which is traditionally cooked in this oven, is cooled on the side of the wall where the heat is only slightly less than the center. For an authentic effect, try leaving your broiler on for a long time (but keep an eye out!) before the first dough goes under.

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