Balti Pasanda Chicken

1. In a bowl, mix yogurt, cumin seeds, cardamom, peppercorns, garam masala, cinnamon, ground almonds, garlic, ginger, chili powder, and salt.
2. Add chicken cubes, stir, cover, and marinate for 2 hours.
3. Heat oil in a pan and fry onions until lightly golden, about 2–3 minutes.
4. Add marinated chicken and cook over moderate heat for 12–15 minutes, stirring often.
5. Add 2–3 tbsp water if the sauce is too dry.
6. Stir in tomato, then add cream, coriander, and chilies.
7. Bring to a gentle boil. Cook another 3 minutes until thick and creamy.
8. Serve hot with naan.

Garlic Naan

1. Mix flour, sugar, salt, and baking powder.
2. Combine oil and milk, then add gradually until a soft dough forms.
3. Knead 5–8 minutes until smooth. Rest in a greased bowl for 15 minutes.
4. Heat the oven grill and preheat a baking sheet brushed with oil.
5. Divide the dough into 8 pieces, roll into thin ovals.
6. Melt butter with garlic, add herbs and spring onion, season with black pepper.
7. Brush generously over each naan. Sprinkle with sesame seeds.
8. Place naan on a hot tray and grill 3–5 minutes per side until golden.
9. Serve warm