Chicken Keema Naan



Here's a simple recipe for Chicken Keema Naan:


Ingredients:


For Chicken Keema:


250g minced chicken

1 onion, finely chopped

1 tomato, finely chopped

2 cloves garlic, minced

1 teaspoon ginger paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon red chili powder (adjust to taste)

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

Salt to taste

Oil for cooking

For Naan Dough:


2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons yogurt

1 tablespoon oil

Water as needed

Instructions:


For Chicken Keema:


Heat oil in a pan and sauté the chopped onions until they turn translucent.

Add minced garlic and ginger paste. Sauté for a minute until fragrant.

Add chopped tomatoes and cook until they soften.

Add cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well.

Add the minced chicken and cook until it's cooked through and the moisture evaporates.

Sprinkle garam masala, mix, and remove from heat. Let the keema cool down.

For Naan Dough:


In a mixing bowl, combine all-purpose flour, baking powder, and salt.

Add yogurt and oil. Mix well.

Gradually add water and knead to form a soft dough. Cover with a damp cloth and let it rest for 15-20 minutes.

Assembling and Baking:


Preheat your oven. 

Divide the naan dough into equal portions and roll them into balls.

Flatten each dough ball and place a spoonful of the cooled chicken keema in the center.

Seal the edges of the dough to encase the keema and roll it into a ball again.

Roll out the stuffed dough into an oval or round shape, about 1/4 inch thick.

Place the rolled naan on a baking tray.

Bake in the preheated oven for about 8-10 minutes or until the naan is cooked and slightly browned on top.

You can brush the cooked naan with butter or ghee while it's hot.

Serve your Chicken Keema Naan hot with yogurt, mint chutney, or your favorite side dish. Enjoy!

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