• Wash all your Vegetables and Chicken well
• Chop the chicken breast in small chunks.
• Add on the paprika, tandoori, chicken masala spice , tumeric , garlic powder ,onion powder , lemon juice , 2 tsp greek yogurt , salt , pepper , ginger and a teaspoon of oil in the chopped chicken
• Mix it well and store in fridge for atleast thirty minutes ( You can Start with Side dish Preperation during this period)
• After 30 minutes, Fry till its well cooked in the Pan and 1/4 the pan of Oil
• Remove the chicken after its properly cooked from the pan and set aside, and proceed to add chopped onion + thyme dried +oregano and coriander in the pan
• As its Frying together on low heat, Blend the tomato +garlic +pepper +scotch bonnet then add this to the onions that are frying.
• Mix it well then add all the a little more portions of the spices you added to the chicken, in the pan ( Taste to your Level of Satisfaction)
• Once Fried well, Add in 3 tbs of greek yogurt and then the fried chicken set aside, mix well and follow with Little Warm Water
• Allow this to steam in the pot on low heat, and after 5 minutes Mix Well and Add Chopped Parsely
• Your Meal is now ready to be served with any Side Dish of your choice. ( for Garlic naan bread check below)

Garlic Naan Bread

• In a small bowl or cup, Mix the yeast, sugar, and 2 tbsp warm water and Let it sit for 5 minutes.
• In a large bowl, mix together the flour, yogurt, ⅔ cup warm water, olive oil, and salt.
• Add the yeast mixture and mix until a rough dough forms.
•  Knead by hand or using a mixer for 3-5 minutes until the dough is smooth and no longer sticky.
• If the dough is too sticky, add the reserved flour a little at a time.
• Place the dough in a lightly oiled bowl and cover with a damp cloth.
• Allow the Dough to rise in a warm place for 1 hour and wait until its doubled in size
• Melt the butter and mix in the minced garlic and chopped fresh parsely
• Cut the dough into equal parts, depending on how big you want the naan.
• Heat a pan or cast-iron and skillet on medium-high heat. Note do not put any oil on the pan )
• Roll out one piece of dough and poke small holes with a skewer or chopstick (optional).
• When the dough puffs up and the bottom is browned, flip and cook until the other side is browned. Repeat with the remaining dough.
• Brush with the garlic butter and serve.
• When all ready serve with the chicken tikka masala sauce