Indian butter Chicken , Naan and Peas Rice

I know I'm suppose to be focusing on National Nutritional month and all but what the hell I want to go off the track and indulge in some good old Indian food and by that I mean Rice and lots of rice ;) along with some Naans and a buttery chicken gravy.I got the recipe for the Naan and the chicken from two different sites and I loved both.Rice however is the same as ghee rice but with peas.

INDIAN BUTTER CHICKEN RECIPE

http://www.indianfoodforever.com/non-veg/chicken/butter-chicken.html

• 1/4 pint/150ml natural yogurt
• 2 ounces/50g ground almonds
• 1 1/2 tsp chili powder
• 1/4 tsp crushed bay leaves
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1 tsp garam masala
• 4 green cardamom pods
• 1 tsp ginger pulp
• 1 tsp garlic pulp
• 14 ounce/400g can tomatoes
• 1 1/4 tsp salt
• 2 pounds/1kg chicken, skinned, boned and cubed
• 3 ounces/75g butter
• 1 tbsp corn oil
• 2 medium onions, sliced
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream

Method


Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

Put the chicken into a large mixing bowl and pour over the yogurt mixture.Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes,add tomato followed by the chicken mixture and stir-fry for about 7 to 10 minutes.

Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Naan

This was my first attempt at making Naan I really liked this recipe its a keeper.
thanks to recipezaar and Pattikay
http://www.recipezaar.com/member/353579
Pattikay in LA

Ingredients

• 2 cups flour1/2 teaspoon baking powder
• 1/2 teaspoon salt
  
• 1 cup plain low-fat yogurt
  

Method

Mix together flour, baking powder and salt.

Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.

Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.

Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.

Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.

Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.

Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.

Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.

Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).

It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.