A little bit= about a teaspoon
SAUCE:
A little bit of garlic, ginger, and about half an onion chopped up.
Fry these in oil until the onions get a little brown.
Add a little bit of turmeric, garam masala, coriander, and cumin.
Let it cook for a minute or two.
Put in about a tablespoon of tomato paste and let it cook for a little longer.
Dump in a can of diced tomatoes, with a little bit of sugar, salt, and pepper.
Let it simmer for about 5 minutes.
Add chicken broth (like 2-3 c) to the mix. Let it simmer for about 30 min.
(Cook chicken in oven during this time.)
CHICKEN:
Marinate small pieces of chicken in spices (same ones you're using in the sauce + salt and pepper.
Add a few spoonfuls of yogurt to marinade, and let the chicken sit for a couple of hours.
Put oven on broil, and cook chicken with the oven rack up as high as possible, until it starts to char.
For a cleaner cook, cover the bottom of the pan with tinfoil.
CHICKEN and SAUCE:
Once the chicken is done, stir it into the tomato sauce. Add about a half cup of cream to the sauce and turn the burner off. Add a few tablespoons of butter and some cilantro on top.
NAAN BREAD:
Add a tablespoon of yeast to a couple of cups of warm water. Let it sit for a few minutes, until it gets bubbly.
Add a couple tablespoons of oil and yogurt to the yeast mix.
Then, mix a few cups of flour into the mix. Add a little bit of salt and a little bit of baking soda.
Let the dough sit for like half an hour.
Then, shape into balls.
After 10 minutes, flatten them out, and let them rest for 10 more minutes.
Flatten them again, waiting 5-10 minutes between each time you flatten them. For more bubbles in your naan, fold it in half before you gotten it.
Cook them on a really hot surface for a few minutes each, getting them to bubble up if you can.
Serve curry on top of basmati rice.
