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• 03-08-2024
• 03:28:01 PM

Naan and Chicken Kadai Recipe

A classic combination that never fails to impress, Naan and Chicken Kadai brings together the soft, fluffy naan bread with a rich, spicy chicken curry. Here’s how to make both dishes and enjoy a delicious meal at home.

Naan Recipe

Soft and buttery naan is the perfect accompaniment to any Indian curry. Follow this recipe to make naan from scratch.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda (optional)
• 2 tablespoons yogurt
• 2 tablespoons oil
• 1/2 cup warm water (as needed)
• 3-4 cloves garlic, finely chopped
• 2 tablespoons fresh coriander, chopped
• 2 tablespoons melted butter
• Nigella seeds, as required

Equipment Required:

1. Mixing Bowl (मिश्रण कटोरा): For combining and kneading the naan dough.
2. Rolling Pin (चकला बेलन): To roll out the naan dough.
3. Skillet/Tawa (तवा): To cook the naan.

Method:

• In a mixing bowl, combine all-purpose flour, sugar, salt, baking powder, and baking soda (if using).
• Make a well in the center and add yogurt and oil.
• Gradually mix in warm water until a soft, non-sticky dough forms.
• Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
• Place in a lightly oiled bowl, cover with a damp cloth, and let it rest for at least 1 hour or until doubled in size.
• Mix finely chopped garlic with chopped fresh coriander.
• Punch down the dough and divide into 6-8 portions. Roll each portion into an oval or round shape.
• Sprinkle the garlic-coriander mixture onto the dough and gently press it in.
• Heat a skillet or tawa over medium-high heat.
• Cook the rolled-out dough for 1-2 minutes on one side until bubbles form, then flip and cook until golden brown.
• Brush with melted butter and sprinkle with nigella seeds if desired.

Chicken Kadai Recipe

This spicy and aromatic chicken curry pairs perfectly with naan. Follow these steps to make a flavorful Chicken Kadai.

Ingredients:

• 300g chicken, cut into pieces
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 1 tsp garam masala
• 1 tsp jeera (cumin) powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 2 tbsp fresh coriander leaves, chopped (plus extra for garnish)
• 2 green chilies, slit
• 2 tbsp curd (yogurt)
• 1 tbsp ginger-garlic paste (for marination)
• 1 tbsp chopped ginger-garlic
• 1-inch ginger, julienned (for garnish)
• 2 tbsp oil

Equipment Required:

1. Mixing Bowl (मिश्रण कटोरा): For combining and kneading the naan dough.
2. Rolling Pin (चकला बेलन): To roll out the naan dough into flatbread.
3. Skillet/Tawa (तवा): To cook the naan on a hot surface.
4. Knife (चाकू): For chopping garlic, onions, and ginger.
5. Cutting Board (काटने की पट्टी): To provide a surface for cutting vegetables and chicken.
6. Pan (पैन): For cooking the chicken kadai curry.
7. Cooking Spoon (चम्मच): To stir and mix the chicken kadai ingredients.
8. Grater (कद्दूकस): If grating ginger instead of julienning it.
9. Measuring Spoons (मापने के चम्मच): To measure spices and other ingredients accurately.
10. Ladle (चम्मच): To serve the chicken kadai and manage portioning.
11. Serving Plates (प्लेट): For serving the naan and chicken kadai.
12. Whisk (फेटने वाला): For mixing yogurt and other ingredients if needed.
13. Sieve (छानने का चाय का छाननी): To strain the tomato puree if you prefer a smoother texture.
14. Dough Scraper (आटे को काटने वाला स्क्रैपर): To help with kneading and cutting the dough.

Method:

• Mix chicken with turmeric powder, red chili powder, salt, and ginger-garlic paste. Let marinate for at least 30 minutes.
• Heat 2 tablespoons of oil in a pan over medium heat.
• Add chopped onions and cook until golden brown.
• Add the marinated chicken and cook until it starts to brown.
• Add turmeric powder, red chili powder, garam masala, jeera powder, and kasuri methi. Stir well.
• Add pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the gravy.
• Add chopped coriander leaves, slit green chilies, and curd. Mix well.
• Cover and cook until the chicken is fully cooked and the gravy thickens.
• Garnish with julienned ginger and additional fresh coriander leaves.
• Serve hot with freshly made naan.

Tips and Tricks

1. Naan Dough Consistency: Ensure the dough is soft but not sticky. Adjust water as needed and let it rest for a fluffy texture.

2. Proper Heating of Skillet: Ensure the skillet or tawa is hot for well-cooked naan with good rise and brown spots.

3. Garlic-Coriander Mixture: Incorporate some of the mixture into the dough for extra flavor.

4. Marination for Chicken: Marinate for at least 30 minutes to enhance flavor and tenderness.

5. Cooking Chicken Kadai: Sauté onions until golden before adding tomatoes to avoid a raw taste. Briefly sauté spices for enhanced flavor.

6. Naan Baking: For an authentic texture, use an oven or tandoor if available.

7. Butter Brush: Brush naan with melted butter immediately after cooking for a rich flavor and soft texture.

Enjoy the perfect pairing of Naan and Chicken Kadai at your next meal!