Asian feast for four

After spending last night eating my own body weight in Thai food, I was left drooling for Indian food for dinner tonight.
We've had some bad experiences with takeaways recently (I won't go into the gruesome details) so my craving meant I had to get into the kitchen and cook up a storm.
Dinner ended-up being spiced butter chicken, chickpea, potato and coriander patties, fennel and onion seed naans and lentil daal, followed by homemade popcorn (which exploded across the kitchen like mini metorites) and marshmallows dipped in chocolate - all devoured in front of Britain's Got Talent with Mr GG and the little ones. Yum

Spiced Butter Chicken

Ingredients
600g chicken pieces

Marinade
1/2tbps lemon juice
1/2tsp garam masala
1tsp turmeric
1/2tsp cumin
1/4tsp cayenne pepper
1/2tsp salt
2tbsp double cream

Sauce
300ml passatta
100ml single cream (or milk)
30g unsalted butter
4 cloves garlic, finely chopped
1tsp finely chopped ginger
1tsp garam masala
1tsp ground coriander
1tsp cumin
1/2tsp turmeric
1tsp salt
1/2tsp sugar

Do it:
Marinate the chicken in the marinade ingredients for 30 minutes, then cook under a hot grill for 8 minutes per side until lightly charcoaled. Set aside.
Add some oil to a medium saucepan and heat, add the garlic and ginger and sweat for a couple of minutes.
Add the spices and cook out for a couple of minutes until the aromas are released.
Add the cream, salt, sugar, passata and butter to the saucepan and cook on a very low heat. Add the chicken and heat through.
Serve.

Chickpea and potato patties

Ingredients
1 large potato (400g) peeled and chopped into 1cm cubes
200g tinned cooked chickpeas
1 onion finely chopped
2 garlic cloves finely chopped
1 chilli seeded and finely chopped
bunch coriandar finely chopped
1tsp garam masala
1/4tsp allspice
1tsp salt
pepper
1/2tsp turmeric
3tbsp gram flour
1 tsp ground cumin

Do it:
Heat a couple of tablespoons of oil in a medium sized pan. Add the onion and garlic and cook on a low heat until softened.
Add the spices, salt and chilli, then the potatoes and 1/2 mug water. Cover and allow to steam cook for 10 minutes.
While the potatoes are cooking blitz the chickpeas in a food processor until smooth.
When the potatoes are cooked and soft and no liquid remains add the chickpeas, gram flour and some freshly ground pepper as well as the chopped fresh coriander. Turn off the heat.
Form the mixture into small patties and place on a well oiled baking tray in a hot oven 220c, turning over after 10 minutes and cooking for a further 15.

Fennel and onion seed naan

Ingredients:
450g wholemeal flour
2tbsp vegetable oil
1tbsp dried yeast
1tbsp sugar
180ml warm water
1tsp nigella/onion seeds
1tsp fennel seeds

Do it:
Mix all of the ingredients together and knead to a soft dough.
Allow to rest for 30 minutes and then split the mixture into 6 and roll into naan shapes.
Place the naans on baking trays, top with a small knob of butter and a sprinkle of salt.
Bake the naans on 200c for 20 minutes.