Naan

I got the recipe off Pinterest, but it's found here:

http://budgetbytes.blogspot.com/2010/09/naan-127-recipe-016-serving.html

Di's Notes:
This was the best naan recipe I have ever found! You will want to double it, at least! Roll it out fairly thin because they do puff up as you cook them. Be sure to roll them out right before you cook them. Don't roll them all out at once and then cook them. Roll one out, and while it's cooking, roll out the next one, and so on. Be patient! It's worth it! You'll want to double this recipe!

2 t yeast
1 t sugar
1/2 c. water
2-3 c. flour divided (whole wheat flour can be used, but be careful not to use too much)
1/2 t salt
1/2 c vegetable oil (I subsititute butter)
1/3 c. plain greek yogurt
1 egg, beaten
Melted butter

Combine yeast, sugar, and water in mixing bowl. When it's frothy, add the oil, yogurt, and egg until combined.
In another bowl, combine 1 cup of flour with salt. Add the dry mixture to the wet mixture slowly to incorporate both ingredients. Add more flour a half a cup at a time until you can no longer stir it with a spoon (about 1 1/2-2 cups)
Knead the dough for about three minutes, adding more flour if necessary. Dough should be smooth and soft, not sticky.
Loosely cover the dough and let rise until double (45 min)
Gently flatten out the dough and divide it into 8 equal pieces. Roll each piece into a small ball.
Heat a lart skillet over medium heat and keep it at medium heat. Spray with cooking spray. Working with one ball at time, roll it out until about 1/4 inch thick or about 6 inches in diameter. Place rolled out dough onto the hot skillet and cook until underside is golden brown and bubbles have formed on the surface. Flip the dough and cook the other side until brown as well. Brush with melted butter. Serve with your favorite Indian Food dish!

See the website for step-by-step photos

Super Easy Tandoori Chicken legs

This is a very low-calorie, flavorful dinner. My kids actually really liked it, and there weren't any leftovers! We had it with brown rice and vegetables. It smells amazing as it cooks, but the flavors are really mild.

Ingredients:

12 chicken legs (about 1 ¼ pounds)
1 1/3 cup of plain Greek-style yogurt
4 teaspoons of tandoori seasoning (see below)
Juice from 1 lemon
½ teaspoon agave or honey
Black pepper grinder

Tandoori Seasoning Blend:

3 Tablespoons paprika
1 Tablespoon ground coriander
1 Tablespoon ground cumin
2 teaspoons sea salt
½ Tablespoon freshly ground black pepper
½ Tablespoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon crumbled saffron threads or 2 teaspoons turmeric
¼ teaspoon cayenne pepper
(Makes ½ cup. Store remaining seasoning in a Ziploc bag for later use.)

Directions:

Make the Tandoori seasoning blend. Mix the yogurt, lemon juice, agave, and tandoori seasoning in a bowl.
Place the chicken and yogurt marinade into a Ziploc bag. After sealing the bag, squish everything around to make sure the chicken legs are well coated.
Store the bags in the fridge for about 8 hours.
Preheat the oven to 400 F. Arrange the chicken legs on a wire rack greased with coconut oil over a foil-lined baking sheet. Crack some black pepper over the chicken and pop the tray in the oven.
Bake the chicken for about 40 minutes, flipping the pieces at the halfway mark. Make sure you end up with the skin-side up so it’ll brown nicely.
Makes 4 servings

Chicken Casablanca

1 large onion sliced
1 t. fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1" thick
15 oz can garbanzo beans, drained
3 lbs boneless chicken breasts
14 1/2 oz can chopped tomatoes
2 T. chopped parsley
1 T. chopped cilantro

Spices:
1/2 t. cumin
1/2 t. tumeric
1/2 t. salt
1/2 t. pepper
1/4 t. cinnamon
1/4 t. cayenne pepper

Combine the first 8 ingredients in crockpot. Combine spices in a small bowl and sprinkle over ingredients in crock pot. Add chopped tomatoes. Cover, cook on low 8-10 hours or High 4-6 hours. Stir in parsley and cilantro before serving. Serve over cooked rice or couscous.

Fatma's Chicken and Rice

This is a dish that my neighbor taught me to make. The original ingredients are a little tricky to find unless you shop at an Indian Food Store. This is my American adaptation.
1 28oz can crushed tomatoes
1 8oz can tomato sauce
1/2 onion, minced, sauteed
4 chicken boullion cubes
1/2 t. ground cumin
1/2 t. ground cardamom
1/4 t. ground cloves
1/2 t. cinnamon
1/2 t. black pepper
4 chicken breasts or any cut of chicken you like. (dark meat actually tastes best)
1 can of coconut milk

Put all the ingredients except the chicken and coconut milk in a crockpot on high for one hour. Turn crockpot on low and add the chicken. Cook until chicken is done, about four hours. Stir in coconut milk. Cook an additional half hour. Serve over rice.

Rice:
Sautee 1/2 a minced onion and two cups of rice in a frying pan until the onions are clear and the rice is a little brown. Add four cups of chick broth, 1/4 t. ground cumin, 1/4 t. ground cardamom, and 1/4 t. cinnamon or 1 t. garam masala. Stir well. Cover, bring to a boil and simmer for twenty minutes.