BUTTER CHICKEN
½ kg chicken fillet (stripped or cubed)
2 large tblsp butter
1 tsp arad
Pinch of cayenne pepper or ground chillies
Dash of lemon juice
1 tsp sugar
Salt to taste
1 cup milk
1 cup cream
1 tsp maizena

Mix ½  the milk with maizena and set aside. Heat butter in a large pan until it bubbles, add chicken pieces, stirring to coat with butter. Add arad, pepper and ground chillies, and lemon juice. Once chicken is almost cooked add cream and remaining milk, lower heat and add maizena mixture. Stir till sauce thickens, if mixture is too thick add milk to thin it, more salt can be added. Garnish with greens and serve with naan.

SOUR MILK NAAN
2 cups flour
1 tsp salt
4 tsp baking powder
2 tblsp butter
½  tsp green chillies
½  tsp chives (chopped)
1 egg
3/4 cup yoghurt
Sift flour and powder. Add salt, butter, green chillies and chives. Mix egg and yoghurt. Make a soft dough with yogurt and leave for an hour. Make 7 balls and roll. Cook on tawa brushing with ghee.

LIMBU PAANI
1 meduim lemon (thin skin)
3/4 cup sugar
1 liter water
Chop lemon with peel into small pieces, liquidise sugar, water and lemon pieces, strain and leave to chill. Serve with ice and mint leaves.

CHICKEN WITH YOGHURT AND COCONUT SAUCE
1 chicken (cut into portions)
1 tsp ginger-garlic masala
2 tsp garlic red masala
1 tsp chilli powder
1 tsp cumin powder
1 tsp salt
¼  tsp arad
2 tblsp butter
2 tblsp lemon juice
Sauce
4 tblsp butter
2 tsp chilli garlic paste
1 cup tomato puree
1 cup yoghurt
1 tsp chilli powder
1 tsp salt
½  tsp lemon pepper
4 tblsp coconut milk
Method
Mix all ingredients besides butter for and hour, heat butter and add chicken, cook till chicken is done. heat butter for sauce on low heat add chili garlic paste, chilli powder and cook for 2 to 3 min. Add tomato puree, salt, lemon pepper, add yoghurt and coconut milk and cook on low til sauce thickens. Pour sauce over chicken and simmer. Serve with garlic naan.

KALONJI AND GARLIC NAAN
2 eggs
1 ½  tbl ghee
1 tblsp sugar
1 tsp salt
1 tsp kalonji seeds
1 tsp saumph
3 tsp baking.powder
1 cup milk
4 cups flour
1 beaten egg
Extra kalonji seeds
Garlic butter
Beat eggs, ghee and sugar. Add salt, kaloonji, saumph, b.powder, milk and flour to make soft dough. Divide into 12 balls, roll out side plate size, brush with egg, sprinkle kaloonji, fry on tawa with ghee. Cook naan on both sides turning a few times, remove and brush with garlic butter, cover with a cloth.

RECIPES COURTESY KHATIJA EBRAHIM