Jul 09 2026
Restaurants›Curry Leaf›Combo A Recipe

Combo A Recipe

Inspired by Curry Leaf
Time1h 30m
Serves2

Butter Chicken, Chana Masala, 2 Tandoori Naan, Rice, Raita, 2 Vegetable Samosas

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Ingredients

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Butter Chicken

Chana Masala

Tandoori Naan

Rice

Raita

Vegetable Samosas

Method

Butter Chicken

  1. 1

    Prepare Chicken

    Cut chicken thighs into bite-sized pieces and season with salt. Set aside.

  2. 2

    Sauté Onions

    In a large pan, melt butter over medium heat. Add chopped onions and sauté until golden brown.

  3. 3

    Add Ginger-Garlic

    Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant.

  4. 4

    Cook Chicken

    Add seasoned chicken pieces to the pan and cook until browned on all sides.

  5. 5

    Add Tomato Puree

    Pour in tomato puree, garam masala, red chili powder, and salt. Stir and simmer for 15 minutes.

  6. 6

    Finish with Cream

    Add heavy cream, stir well, and cook for an additional 5 minutes. Remove from heat.

Chana Masala

  1. 7

    Sauté Onions

    In a pan, heat oil over medium heat and add chopped onions. Sauté until translucent.

  2. 8

    Add Ginger-Garlic

    Stir in ginger-garlic paste and cook for another minute.

  3. 9

    Add Tomatoes and Spices

    Add chopped tomatoes, chana masala powder, coriander powder, cumin powder, and salt. Cook until tomatoes soften.

  4. 10

    Add Chickpeas

    Stir in canned chickpeas (drained and rinsed) and cook for 10 minutes to heat through.

  5. 11

    Garnish

    Sprinkle chopped cilantro on top before serving.

Tandoori Naan

  1. 12

    Prepare Dough

    In a bowl, combine flour, yeast, yogurt, water, and salt. Knead until smooth. Let rise for 1 hour.

  2. 13

    Shape Naan

    Divide the dough into equal portions and roll each into a round shape.

  3. 14

    Cook Naan

    Cook naan on a hot griddle or tandoor until puffed and golden. Brush with melted butter before serving.

Rice

  1. 15

    Rinse Rice

    Rinse basmati rice under cold water until the water runs clear.

  2. 16

    Cook Rice

    In a pot, add rinsed rice, water, and salt. Bring to a boil, then reduce heat to low and cover, cooking for 15 minutes.

  3. 17

    Fluff and Serve

    Remove from heat and let sit for 5 minutes. Fluff with a fork before serving.

Raita

  1. 18

    Prepare Raita

    In a bowl, mix yogurt, grated cucumber, cumin powder, and salt. Stir well to combine.

  2. 19

    Chill

    Let the raita chill in the refrigerator for at least 30 minutes before serving.

Vegetable Samosas

  1. 20

    Prepare Filling

    In a bowl, combine mashed potatoes, boiled peas, chopped onion, cumin seeds, coriander powder, and salt.

  2. 21

    Fill Pastry

    Take a samosa pastry sheet, place a spoonful of filling in the center, and fold to seal.

  3. 22

    Fry Samosas

    Heat oil in a pan. Fry the filled samosas until golden brown and crispy. Drain on paper towels.

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