This is the homemade chicken meal that will leave you with late night dreams after eating.

INGREDIENTS:

Naan:

• ½ cup (112g) warm water (95 degrees Fahrenheit)

• 2 tablespoons (25g) sugar

• 2.5 teaspoons (9g) instant yeast

• ½ cup (112g) full fat yogurt

• 3 tablespoons (45g) vegetable oil

• 1.5 teaspoons (11g) fine sea salt

• 2.5 cups (380g) bread flour

• ¼ cup (60g) ghee, melted

• 3 cloves (21g) garlic, finely chopped

• 1 tablespoon (3g) finely chopped cilantro

Fragrant Rice:

• 1 cup (200g) aged basmati rice, rinsed

• 1 tablespoon (15g) ghee

• 1 cup water (225g)

• ½ teaspoon fine sea salt to taste

Raita:

• ½ cup (70g) plain full fat yogurt

• ½ seedless (30g) english cucumber, finely diced

• 2 tablespoons (5g) finely chopped fresh cilantro

• ¼ teaspoon (<1g) ground coriander

• ½ teaspoon (<1g) ground cumin

• Salt to taste

• Zest and juice (6g,zest) (90g, juice) of 1 lemon

Chutney:

• 1 bunch (80g) cilantro

• 1 cup (15g) mint

• 2 serrano (20g) chilies

• 1 teaspoon (1g) ground fennel

• Juice of ½ (30g) lime

• 2 tablespoons (25g) roasted peanuts

• 3 cloves (21g) garlic

• ¼ inch (5g) knob ginger, peeled

• Salt to taste

Tandoori Chicken:

• 1.5 cups (336g) full fat greek yogurt

• 1 inch (23g) knob ginger, grated

• ½ teaspoon (<1g) finely ground black pepper

• 5 cloves(35g) garlic grated

• 1 tablespoon (15g) lemon juice

• 2 teaspoons (8g) coriander powder

• 1.5 teaspoons (13g) garam masala powder

• 2 tablespoon (34g) kashmiri chili powder

• 1.5 tablespoon (32g) kosher salt

• 2 tablespoons (25g) red food coloring

• 2 tablespoons (30g) paprika

• 1.5 teaspoons (9g) cumin powder

• ½ cup vegetable oil

• 2 pounds (900g) chicken leg quarters, skinned

To serve:

• 2 nice round shallots, thinly sliced and washed

• 2 lemons, cut into wedges or cheeks

INSTRUCTIONS: Naan:

1. In a measuring glass, combine water, sugar, and instant yeast. Whisk together until dissolved.

2. Pour in yogurt and whisk until even. Continue whisking, and add in salt.

3. Add the flour into a large bowl. Pour the liquid in the measuring glass into the large bowl. Mix by hand until you get a rough dough. Knead the dough for another 3 minutes, and roll into a ball.

4. Grease a medium sized bowl, put the dough inside, cover with plastic wrap, and let rise at room temperature for one hour, or in the refrigerator overnight.

5. Punch down the dough, and divide your dough into 8 even pieces. Roll each piece of dough into a ball and rest for 5 minutes.

6. Flour a work surface, and roll each piece of dough flat with a rolling pin in the shape of a circle. Store with pieces of waxed paper in between each piece of dough.

7. In a small saucepan, melt the ghee at a low heat until it reaches a temperature of 200 degrees Fahrenheit.

8. Cut off the heat and add garlic. Once the ghee cools slightly, add the cilantro.

9. With Tandoor: Place the naan dough on a raddi (naan pillow) and place against the side of a heated tandoor for 10 seconds. Remove the Naan from the side of the tandoor, and immediately brush with the garlic ghee.

10. With Cast Iron: Heat a medium sized cast iron skillet on medium high heat. Place a rolled piece of naan dough on the skillet and cook for 30-40 seconds. Flip and cook for another 30 seconds. Brush with garlic ghee.

Fragrant Rice:

1. In a medium-sized pan, heat to medium heat and melt the ghee.

2. Add in the rice and salt. Stirring often, toast the rice for 5 minutes.

3. Pour into a rice cooker with water, close, and cook.

Raita:

1. In a medium-sized bowl, add all the ingredients and whisk together until combined. Salt to taste.

Chutney:

1. In a blender, add in all the ingredients. Blend on medium speed, adding water as needed. As the liquid begins to vortex, turn to high speed and blend until smooth.

2. Pour into a small bowl and season to taste with salt.

Tandoori Chicken:

1. In a large bowl, add yogurt, ginger, black pepper, coriander, garam masala, chili, salt, and whisk until even. Whisk in paprika and vegetable oil until homogenous.

2. Put the chicken in the marinade and coat thoroughly. Cover and refrigerate overnight.

3. With Tandoori: Skewer the chicken with a tandoor skewer. Repeat with all your chicken. Make a stopper by tying a piece of cooking twine to each side of the end pieces of chicken. Put the skewer in the tandoor and roast for 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

4. With Skillet: Heat a cast iron skillet to medium high. Once hot, grease the pan and sear the chicken for 2-3 minutes. Flip and sear the other side for another 2-3 minutes. Put the pan in the oven at 375 degrees Fahrenheit for 8-10 minutes, or until the chicken has an internal temperature of 165 degrees Fahrenheit.