Authentically Indian

  Roti Recipe 1. Take 3 cups of whole wheat flour (atta) in a bowl. Add about 1 teaspoon of salt or according to taste. Add a bit of water and 1 to 2 tablespoons ghee or oil and start mixing. For the oil you can use sunflower oil, avocado oil, grapeseed oil, rice bran oil and also peanut oil. You can measure and keep about 1 to 1.25 cups of water that you will be needing depending upon the quality of the flour. 3 cups of flour might be difficult to handle and work upon. So you can reduce the quantity of flour if needed. Note: 1. If your whole wheat flour has a lot of bran then sieve it. 2. I am showing the process of kneading the dough with hands. But feel free to knead the roti dough in a stand mixer. 2. Adding water to the dough in parts, begin to knead the dough. 3. Continue to knead the dough. Keep adding water as required, knocking the dough down as you knead to create more gluten. Tip: If you add all the water at once, then the flour will become too sticky to handle.   So add in

Butter Chicken Recipe For the chicken marinade: 28   oz   (800g) boneless and skinless chicken thighs or breasts   cut into bite-sized pieces 1/2   cup   plain yogurt 1 1/2   tablespoons   minced garlic 1   tablespoon   minced ginger   (or finely grated) 2   teaspoons   garam masala 1   teaspoon   turmeric 1   teaspoon   ground cumin 1   teaspoon   red chili powder 1   teaspoon   of salt For the sauce: 2   tablespoons   olive oil 2   tablespoons   ghee   (or 1 tbs butter + 1 tbs oil) 1   large   onion,   sliced or chopped 1 1/2   tablespoons   garlic,   minced 1   tablespoon   ginger,   minced or finely grated 1 1/2   teaspoons   ground cumin 1 1/2   teaspoons   garam masala 1   teaspoon   ground coriander 14   oz   (400 g) crushed tomatoes 1   teaspoon   red chili powder   (adjust to your taste preference) 1 1/4   teaspoons   salt   (or to taste) 1  cup   of heavy or thickened cream   (or evaporated milk to save calories) 1   tablespoon   sugar 1/2   teaspoon   kasoori methi   (or dri