BBC Food - Recipes - Dal chicken with chilli paneer and naan

Ingredients

• 450g/1lb plain flour , plus extra for dusting
• 2 tsp fast-action dried yeast
• 1 tsp baking powder
• 1 free-range egg
• 1 tsp caster sugar
• pinch sea salt
• 150g/5oz plain yoghurt
• 150ml/5fl oz milk
• 50g/2oz butter , melted
• 4 tbsp vegetable oil
• 2 whole dried red chillies , torn or chopped, seeds removed
• 2 long green chillies , finely chopped
• 2 onions , finely chopped
• 1 tbsp finely chopped fresh curry leaves
• 5cm/2in piece fresh root ginger , peeled, finely chopped
• 6 garlic cloves, finely chopped
• 1 tsp hot red chilli powder
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 300ml/10½fl oz chicken stock
• 250g/9oz red lentils , rinsed, then soaked in 250ml/9fl oz water for 15 minutes
• 1 tsp salt
• 40g/2½oz butter
• 6 boneless, skinless chicken thighs , cut into chunks
• 1 x 200g tin tomatoes
• 1 tbsp tamarind paste
• 1 tbsp soft dark brown sugar
• 1 small bunch fresh coriander , roughly chopped, plus extra to serve
• 2 tbsp roughly chopped fresh mint leaves
• vegetable oil , for shallow frying
• 450g/1lb paneer , cut into thin strips about 1cm/½in wide 3cm/1¼in long
• 50g/2oz pine nuts
• 4 long green chillies , finely sliced
• 8 garlic cloves, finely diced
• 5cm/2in piece fresh root ginger , peeled and finely diced
• 1 red onion , finely sliced
• 1 green pepper , finely sliced
• 1 long red pepper , finely sliced
• 50ml/2fl oz white wine vinegar
• 75ml/2¾fl oz light soy sauce
• 250ml/9fl oz chicken stock
• 3 spring onions , trimmed, finely sliced
• 1 tbsp cornflour , mixed to a paste with 3 tbsp cold water