INGREDIENTS

Chicken - 500 gms

Onion - 100 gms

Tomato - 100 gms

Cinnamon - 5 mgs

Cloves - 3 gms

Chilies - 10 gms

Garlic - 25 gms

Ginger - 25 gms

Chili powder - 10 gms

Turmeric - 1 tsp

Coriander - 15 gms

Oil - 50 ml

Salt - to taste

Coconut (milk) - 1/2 no

METHOD:

! Chop onion, tomato and make a paste of garlic and ginger.

! Heat oil in a cast iron kadai add whole garam masala and chopped

onion fry till golden brown.

! Add garlic ginger paste and fry.

! Add chili, turmeric and coriander powder, blend well sprinkle water.

! Add tomatoes and blend with onion.

! Add chicken and the coconut milk, cook till chicken is done and make

it dry.

! Check seasoning.

! Garnish with chopped coriander.

! Serve with paratha or pulao.

Cooking Tips:To make rotis soft add little bit of oil and make the dough in warm water. Keep it aside covered with moist cloth for about 30 minutes before making Rotis. Your rotis will become soft.

Kadai Murgh

Dr.Chef Damu

www.facebook.com/D

rChefD

amu

INGREDIENTS

Flour - 1/2 kg

Dry yeast - 1 tsp

Sugar - 2 tsp

Butter - 100 gms

Curd - 30 ml

Warm milk - 20 ml

Poppy seeds - 1 tsp

Raisins - 10 gms

Saffron strands - 5 nos

METHOD:

! Sprinkle yeast and sugar over warm milk. Keep aside for 30 minutes

of till very frothy.

! Rub saffron into remaining Milk, Keep aside.

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yeast solution in it and keep for 10 minutes.

! Add curd and knead into soft elastic dough. Put dough in a deep vessel

and keep aside covered for 2 hours.

! Divide dough into 5 parts. Make rounds, place on a greased baking

tray. Keep aside for 15 minutes. Roll into thick oval or triangle.

! Keep centre slightly thinner than edges. Sprinkle some saffron water,

khus khus, and raisins over naan.

! Cook in tandoor, Remove, add some butter over it if desired.

Roghni Naan