recipe added : butter chicken and naan

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diff --git a/src/butter-chicken-masala.md b/src/butter-chicken-masala.md
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+# Butter Chicken Masala Curry
+
+Butter chicken Masala is one of India's most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection.
+
+- Prep time: 30 min
+- Cook time: 30 min
+- Servings: 2
+
+## Ingredients
+
+- Boneless Chicken 1/2lb, cubed
+- Butter Melted 2 tbsp
+- Onions 2 medium-sized, minced
+- Tomato 2 medium-sized, pureed
+- Oil 2 tbsp
+- Lemon juice 1 tbsp
+- Garlic cloves 3, minced/crushed
+- Ginger 1tbsp, minced/paste
+- Garam Masala/Chicken Masala 1 tbsp
+- Cream 4tbsp (or cashew paste)
+- Chilli Powder 1 tbsp
+- Turmeric powder 1/4 tbsp
+- Crushed fenugreek leaves 1/4 tbsp
+- 1 small bunch of coriander leaves / cilantro, for ganish
+
+## Directions
+
+1. In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and lemon juice for the chicken marinade; let marinate for an hour.
+2. Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths done.
+3. Heat butter in a pan. Fry the onions until it turns translucent.
+4. Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the paste.
+5. Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
+6. Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked.
+7. Adjust salt, garnish with the coriander leaves. Serve over rice or naan.
+
+## Contribution
+
+- Nihar Samantaray - [website](https://nihars.com), [contact](mailto:i@nihars.com)
+
+;tags: indian curry chicken
diff --git a/src/naan-bread.md b/src/naan-bread.md
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+# Naan Bread
+
+A curry serves best with naan that is unleavened bread. Traditionally made in ‘Tandoor or clay oven' but at home, we will be making it in the oven and/or on the stovetop. Naan is not eaten solely but acts as assortments with meat, veggies, or egg items.
+
+- Prep time: 90 min
+- Cook time: 30 min
+- Servings: 4
+
+## Ingredients
+
+- All-purpose flour 3 cups
+- Active dry yeast 1 tbsp
+- Sugar 2 tbsp
+- Warm Milk 1 cup
+- Butter melted 2 tbsp
+- Oil - little to grease
+
+## Directions
+
+1. Put the yeast and sugar to warm milk in a large mixing bowl and stir well. Leave it for 3-5 minutes.
+2. Put the flour and salt into a large mixing bowl and whisk to combine.  Sprinkle additional flour as needed to keep the dough from sticking to the sides.
+3. Once the dough is soft and ready, apply oil on it and cover it with a soft cloth. Rest it for 2–3 hours.
+4. Knead the dough again, sprinkle all-purpose flour, and knead until smooth.
+5. Divide dough into 4 equal pieces. Form pieces into balls. Roll out dough balls to desired thickness (about the size of a small tortilla).
+6. Now transfer the naan to the foiled baking tray and bake in preheated at 180 C for 30-35 minutes.
+7. After baking, brush the top with butter and cut it into four pieces and serve. Enjoy!
+
+## Contribution
+
+- Nihar Samantaray - [website](https://nihars.com), [contact](mailto:i@nihars.com)
+
+;tags: indian bread