Helen's Indian Chicken/Lamb Makhani and Chris' Naan

Chicken/Lamb Makhani:

1 shallot finely chopped
1/4 white onion
2 tbl spoons butter or olive oil
1/2 squeezed lemon (2 tsp juice)
4-6 garlic cloves
1 tbl spoon ginger
1 tsp chili powder
1 tsp cumin
pinch cayenne pepper
1 tsp paprika
1 bay leaf
1 cup (1-1.5 small container(s)) Greek yogurt
1 small can tomato paste
salt/pepper to taste
1 pound boneless chicken (or lamb) (or veal) (or beef)
a few potatoes
1 bag frozen peas and carrots (or any other veggies: corn, spinach, etc.)

1. Cook lamb/chicken until lightly browned and remove from pan and set aside, in yummy meat juice add butter or oil (whichever you prefer) and sautee shallot, onions, garlic until translucent, then stir in ginger, chili powder,  cumin, paprika, cayenne, salt/pepper and bay leaf. Add tomato paste and reduce to low heat, stirring frequently for 10 minutes.
2. In a separate pan cook frozen vegetables and potatoes, once thawed, drain excess water from frozen vegetables and add them to the sauce.
3. Stir in chicken/lamb and taste it--add any additional spices (I often want more cayenne or salt/pepper--NOTE: keep in mind you will be adding Greek yogurt so you can make the sauce very spicy and it will mellow once combined with the yogurt)
4. Let cook on low heat for 10 min.
5. Right before serving stir in Greek Yogurt.
6. NOM.

Naan:

1 (25 ounce) package active dry yeast
1 cup warm water
1/4 C white sugar
3 tbl spoons milk
1 egg beaten
2 tbl spoons salt
4 1/2 C bread flour
2 tbl spoons minced garlic
1/4 C butter metled

1) dissolve yeast in warm water, let stand 10 min until frothy. Stir in sugar, milk, egg, salt and enough flour to make soft dough. Knead for 6-8 minutes until smooth. Place dough in well oiled bowl, cover with damp cloth, and set aside to rise 1 hour.
2) Punch down dough, knead in garlic, pinch off small handfuls of dough about golf ball sized, roll into balls and place on a tray. Cover with towl and allow to rise until doubled in size about 30 min.
3) At grill side, roll one ball of dough into thin circle, Lightly oil grill. place dough on grill and cook for 2-3 minutes or until lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter and cook until browned about 2-4 min. Remove from grill and continue process until all naan balls prepared.