Toss chicken pieces with 1/2 tsp salt, 1/2 cup yogurt and 1 tsp grated ginger and 1 tsp garlic. Let sit 15–30 minutes while you prepare other elements.

Heat 2 tbs oil or ghee in a deep skillet over medium heat. Add chopped onion and cook, stirring, until golden brown (7–9 minutes). Add remaining garlic and ginger and sauté 1 minute.

Add ground cumin, coriander, turmeric and cayenne. Cook 30 seconds until fragrant. Stir in tomato puree and cook 4–5 minutes until oil begins to separate.

Add marinated chicken and any leftover yogurt, increase heat to medium-high, sear pieces 2–3 minutes. Add 1/2 cup water, reduce heat to low, cover and simmer 12–15 minutes until chicken is cooked through (or until potatoes are tender if using potato-pea curry).

Uncover, stir in garam masala and remaining 3/4 tsp salt (adjust to taste). Simmer uncovered 2–3 minutes to thicken. Finish with chopped cilantro. Keep warm until serving.

Curry 2 – Dal Tadka

In a medium pot combine rinsed lentils, 3 cups water and 1/2 tsp turmeric. Bring to a boil, skim foam, reduce heat and simmer 20–25 minutes until lentils are soft and beginning to break down. Stir occasionally and add more water if needed to maintain a thick soup-like consistency.

While lentils cook, heat 1 tbs ghee or oil in small pan over medium heat. Add cumin seeds and let them crackle for 20–30 seconds, then add chopped onion and cook until translucent (4–5 minutes). Add crushed garlic and cook 1 minute. Add chopped tomato and red chili powder, cook until tomato soft (3–4 minutes).

Stir the tempering into the cooked lentils. Add 1 tsp salt (adjust to taste) and simmer together 2–3 minutes. Finish with chopped cilantro and keep warm.

Naan (plain and sesame option)

Activate yeast: stir 1 tsp yeast and 1 tsp sugar into 1/4 cup warm water. Let sit 5–7 minutes until foamy.

Combine 2 cups flour and 1/2 tsp salt in a bowl. Add yeast mixture, 1/4 cup yogurt and 1 tbs oil. Mix to form a soft dough; add a splash of water if needed. Knead 5–7 minutes until smooth and elastic.

Place dough in lightly oiled bowl, cover and let rise 1 hour in a warm place until doubled.

Punch down and divide into 2 balls. Roll each ball into a teardrop or oval about 1/4-inch thick. For sesame naan: brush one side with water and sprinkle sesame seeds, pressing lightly so they adhere.

Heat a heavy skillet or cast-iron pan over high heat until very hot. Cook naan, sesame side up on pan, until bubbles form and underside has brown spots (1–2 minutes). Flip and cook 1–2 minutes more. Brush both sides with melted butter or ghee. Keep warm wrapped in a clean towel.

Shami

In a bowl mix ground meat (or mashed chickpeas), cooked chana, chopped onion, garlic, ginger, ground coriander, garam masala and 1/2 tsp salt. Add the egg and mix to bind. If mixture is too wet, add a tablespoon of breadcrumbs or a bit more mashed chana.

Shape mixture into one small flat patty (about 3 inches across). Heat 2 tbs oil in a skillet over medium heat. Shallow fry patty 3–4 minutes per side until browned and cooked through. Drain on paper towel.

Optionally, press the cooked patty lightly and slice to serve on the platter.

Plating & Serve

Divide the two curries into shallow bowls or compartments on the platter. Place 1 plain naan and 1 sesame naan (or two plain) beside the curries, wrapped to keep warm.

Place the shami on the platter with lemon wedges and a small sprig of cilantro. Pour chilled soda into a glass and place alongside.

Serve hot: encourage diners to tear naan, scoop curry and enjoy bites of shami between curry mouthfuls. Adjust salt and lemon to taste.