Butter naan with chicken kurma

Ingredients
All purpose flour(Maida)-250 gm
Low fat yogurt -2tbsp
Warm water-2tbsp
Milk-2tbsp
Oil-2tbsp
Egg-1(optional)
Active dry yeast-1tsp
Sugar-1tbsp
Salt as per taste
Baking soda/baking powder-1/2 tsp

Method
Dissolve yeast along with sugar in lukewarm water and leave it for 5-10 mins for the yeast to be frothy. Mix the dry ingredients (maida, baking soda and salt ). To this add milk, yeast, oil, yogurt and knead it well until you get a very soft dough(add water if needed). It will be very sticky initially but by continuous kneading and by adding very little flour, it will become non sticky. Do not add more flour because naan will become hard.

Keep the dough covered with a damp cloth for 4 hrs(better to keep it in a warm place), by then it would be double in volume. Knead the dough and divide into equal portions. Flatten and mould into typical 'pear' shape naan.
Preheat oven to 450F/230C and bake for 10 mins. Brush with butter and serve.

OR

Heat an iron griddle on the stove and transfer the naan onto the griddle. Wait until it starts to bubble on the top side. Cook the other side in flame and brush it with butter.

Serve hot with your favourite gravy.

Preparation time: 25 mins | Cooking time: 60 mins

Chicken Kurma
Ingredients
Chicken (cut into small pieces)-750gms
Ginger-1 1/2"piece
Garlic-5 to 6 cloves
Low fat yogurt-1/2 cup
Onions(sliced)-2
Tomatoes(chopped)-2
Chili powder-2tsp
Coriander powder-2tsp
Turmeric powder-1/2tsp
Grated coconut-1/2cup
Cloves-3
Pepper corns-10
Cinnamon-1" stick
Fennel seeds (saunf)-1/2tsp
Cashew nuts/almonds-10 to 15
Coriander leaves for garnishing
Oil-3tbsp
Salt to taste



Method
Blend ginger, garlic and yogurt to a fine paste. Heat oil in a pan and fry the onions until golden brown. Add the yogurt paste to the onions and fry till brown. Add chili powder, coriander powder and turmeric powder. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan. While the chicken is being cooked, blend coconut, cloves, pepper, cinnamon, fennel and nuts to a fine paste. Add the above paste to the cooked chicken and bring to a boil. Garnish with finely chopped coriander leaves.

This dish tastes good even without cashews or almonds. I have added them just to give a creamy texture to the gravy and enhance the flavour.