Tawa Naan and Rajwadi Masala Chicken *The Naan* x1 cup Elephant Medium Atta with added Vitamin D x1 tsp salt x 1 Garlic Powder x 1⁄2 cup Water *The Method* STEP 1 - In a large bowl, add the flour, salt and garlic powder and mix together STEP 2 - Add water and gently bind into a firm dough STEP 3 - part the dough into 4 sections and roll in to a ball STEP 4 - Roll out on a flat surface or rolling board, into an oval shape and with a fork make three to forks indents to allow the steam to rise. STEP 5- Place on a hot frying pan or tawa until the naan rises and bubbles, then turn over to cook for a further 2-3 minutes. You can spray some frylight and flip to get a crispy coating. *Rajwadi Masala Chicken* x1 1/4 kilograms washed & dried chicken breast x1 3 cup sliced onion x1 cup tomato puree x1 cup finely chopped coriander leaves x1 tbsp garlic paste x1 tsp cumin seeds x1 Kokum seed ( these are available in your local ethnic stores or you can replace with lemon) x1 tbsp Rajwadi Garam Masala ( made with mace, chilli powder, turmeric, ginger powder, kashmiri red chilli powder, coriander powder, cumin powder, hing and ground fennel powder) x1 tsp whole fennel seeds x2 tbsp refined oil x 4/5 cup curry leaves x1 tsp salt x1 tsp minced ginger 3/4 cup water X1 tbsp ghee *The Method* STEP 1 - In a hot pan or Kadhi, add the ghee and oil, then add the fennel and cumin seeds until they crackle STEP 2 - Add the diced chicken and saute for 6-7 minutes then cover with a lid for 5 minutes. STEP 3 - Remove the lid and add in the dry spices and allow the ghee/oil to separate until the chicken is 3⁄4 cooked. STEP 4 - To the hot oil, add the onion, garlic, ginger, curry leaves and tomato puree and saute for 5-6 minutes until the sauce thickens. STEP 5- add the water and allow the curry to come to a boil and then cover on a gentle simmer for further 7-8 minutes. Serve hot with your Tawa Naan #cooking #recipes #chickencurry