Naan

Servings: 14
Difficulty: Easy
Prep Time: 30 min.
Cook Time: 7 min.
Ready in: 3 hours

1 (2.5 oz) package active dry yeast
1 cup warm water
1/4 white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoon salt
4 1/2 cups bread flour
2 teaspoons minced garlic
1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Chicken Tikka Masala

Servings: 4-5
Difficulty: Medium
Prep Time: at least 1 hour to marinate
C0ok Time: 40 min.
Ready In: 2 hours

1 cup yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
¼ tsp cayenne pepper
½ tsp ground black pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts, cut into bite size pieces
4 long skewers
1 Tbsp butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 (8 ounce) can tomato sauce
1 cup heavy cream
¼ cup fresh cilantro, chopped

Directions:

1. In a large bowl, combine yogurt, lemon juice and 2 tsp cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp salt. Stir in chicken, cover and refrigerate for 1 hour.
2. Preheat grill.
3. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.