1. Knead dough for approximately 10 minutes until a smooth, soft dough is formed.
2. Place the dough ball into a medium bowl. Add a drop of oil and spread to coat the inside of the bowl. Add the dough ball. Cover with a clean tea towel and set aside in a warm place to rise for about an hour or doubled in volume.
3. When fully risen, divide dough into 4 equal parts.
4. Roll into “tear drop” shapes on a lightly floured surface.
5. Heat a cast iron/ non-stick pan.
6. Place naan bread on the pan, cook until bubbles appear on the surface and then turn and cook on the remaining side. 
7. Remove and brush with garlic and chili butter.

Tandoori Chicken Skewers

4 chicken thighs, skinless and boneless
10ml ginger garlic paste
2 tsp chili powder
1 tsp garam masala
½ tsp egg yellow powder
½ tsp salt

2 tbl Clover plain yoghurt

6 wooden/ metal skewers

Method:

1. Cut chicken thighs into medium side strips. Place in a bowl.
2. Add the ginger and garlic paste and the dry spices. Massage the spices into the chicken.
3. Add the yoghurt and mix well. Allow to marinate for a 1-hour minimum or overnight.
4. When ready to cook on the fire/ on stove top, thread the chicken strips onto the skewer in a ribbon fashion. Push the chicken together so there are no gaps.
5. Cook on high heat to form a charred effect. Cook until cooked though and tender. 
6. Serve with Naan bread, Sambal, Butter chicken curry sauce and Raita.

Lamb Shish Kebab

300g Lamb mince
10ml ginger and garlic paste
¼ red onion, finely chopped
10g mint, finely chopped
15g coriander finely chopped
10ml garam masala
1 small egg
Approx.¼ cup panko bread crumbs
Salt to taste

6 wooden/ metal skewers

Method:

1. Place the lamb mince in a bowl and add the rest of the ingredients to the lam mince. Mix well so that all the ingredients are well incorporated.
2. Cook a small portion to taste for seasoning. If mixture requires more seasoning, adjust the raw mixture accordingly.
3. Form mixture into 6 equal balls and mould uniformly around the skewers. Press firmly to create a good firm structure.
4. Brush with some oil and cook on a medium fire until brown and cooked through.
5. Serve with Naan bread, Sambal, coconut curry sauce and Raita.

Butter Chicken Curry Sauce

¼-1/2 cup oil/ Ghee
½ small onion, finely diced
1 sprig curry leaf
1 large cinnamon stick
1 black cardamom pod
4 green cardamom pods
6 cloves
1-star anise
10 – 15 ml chili powder
5ml turmeric powder
10ml garam masala
5ml fenugreek powder
5ml egg yellow powder
1 tbl ginger and garlic paste
¼ cup ground almonds/ cashews
1 tin diced tomatoes
300ml- 500ml Clover Cream
Salt to taste
Sugar to taste

Method:

1. In a pot, add ghee and heat.
2. Add onion, curry leaves and all the dry spices and whole spices. Cook for a minute.
3. Add the ginger and garlic paste along with the tinned tomatoes. Mix well and cook till the ghee/ oil rises to the surface.
4. Add the ground almond and cook for 1 minute before adding the cream.
5. Cook for 5 minutes on low heat.
6. Add salt and sugar to taste.
7. Remove off the heat and blend until the sauce is smooth. 
8. Serve with the Tandoori chicken skewers.

Coconut Curry Sauce

¼ cup oil
½ red onion
1 green chili
1 red chili
10ml chili powder
5ml Garam masala
6 cloves
½ tsp mustard seeds
1 sprig curry leaf
10ml ginger and garlic paste
1 tomato, finely chopped
100g lamb bones/ off cut pieces
1 tin coconut cream
10g coriander
Salt to taste
Sugar to taste

Method:

1. Heat oil in a medium sized pot and add onion, chili, curry leaves and whole spices. Cook until onion is golden brown.
2. Add the chili powder, Garam Masala and ginger and garlic paste and cook for a minute.
3. Add tomatoes and lamb bones and cook on low heat for 10 minutes. Add some water if the mixture begins to catch at the bottom of the pot.
4. Add the coconut cream and seasoning, cook until a thicken sauce is formed. Remove bones/ lamb off cuts and discard.
5. Blend sauce until smooth.
6. Add coriander, adjust seasoning.
7. Serve with the Lamb Shish Kebabs and Naan bread

Sambal 

1 medium tomatoes, small dice
½ red onion, finely diced
1 red chili, finely chopped
4 sprigs coriander, chopped
Salt to taste
Sugar to taste
10ml red wine vinegar/ white vinegar

Method:

1. Combine all the ingredients in a bowl, mix well.
2. Check for seasoning and adjust accordingly.

Method:

Combine all ingredients in a bowl. Mix well. Keep refrigerated until required/ serving.