How to Prepare Delicious Chicken qeema naan

Delicious, fresh and tasty.

Chicken qeema naan. Delicious Naan stuffed with spicy chicken mince stuffing. Chicken Keema naan makes a meal in itself, served with a raita of choice and pickles. Check it out the Chicken Keema Naan recipe here!!

Chicken qeema naan

After baking,brush the top with butter and cut into four pieces and serve. Ajza: Then add the chicken mince. Stir to break up the mince and coat it with the onions. You can have Chicken qeema naan using 24 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Chicken qeema naan

  1. It's of Ingredients for naan dough:.
  2. Prepare 1 packet of yeast.
  3. You need 1 cup of milk.
  4. You need 1 tbspn of oil.
  5. It's 1 of tspn salt.
  6. You need 1 tbspn of sugar.
  7. Prepare 4 of heaped full fat yoghurt.
  8. Prepare 1 of egg.
  9. Prepare 700 g of flour.
  10. You need of Ingredients for qeema stuffing:.
  11. It's 750 g of mince of choice beef/chicken/mutton.
  12. You need 1 of onion diced.
  13. Prepare 8 cloves of garlic, minced.
  14. Prepare 3 of tspn coriander powder.
  15. You need 4 of tspn cumin seeds.
  16. It's 1 of tspn red chilli powder.
  17. You need 1.25 of tspn cracked black pepper.
  18. It's to taste of Salt.
  19. It's 1 of tspn ginger powder, or half tbspn fresh ginger.
  20. It's 1 bunch of fresh coriander, chopped.
  21. It's of Other ingredients:.
  22. You need 3 tbspn of kalongi seeds.
  23. Prepare 3 tbspn of sesame seeds.
  24. You need of Melted butter, to bursh over the naan.

Add the ginger and garlic paste, coriander, cumin and turmeric powders, green chillies and salt. Mix well; Stir in the coriander and mint. Chicken - For the Keema, I have used Chicken here, but you can also use Minced Mutton or Mutton Keema to make this delicious dish. If looking for a vegetarian version, use Soya to make Soya Keema Masala.

Chicken qeema naan instructions

  1. To make the Naan: In a large bowl add 1 cup warm milk and one packet (7g) of yeast. Allow the yeast to activate for a few minutes before adding the following one at a time and stirring in between: oil, yoghurt, salt, sugar then eggs. Finally add in the flour and knead the dough until it is combined. Allow this to rise, covered, for about 1.5-2hrs.
  2. For the raw keema filling: Mix all the ingredients together well and set aside.
  3. For the cooked keema filling. Add some oil into a pan. Add in all the ingredients aside from the onion and coriander and fry on high till the meat has changed colour. This is usually enough time for the chicken to have just cooked. For lamb/beef, you may need to add half a cup of water and simmer on low until the meat is cooked. Please dry out ALL the moisture from the keema because the Naans will break if the mixture is wet. Add the onions and coriander at the end.
  4. To assemble: Evenly divide the Naan dough into 5 portions. Roll one portion out till it's about the size of your hand when stretched open. Using a spoon, load in the keema filling..
  5. Using your fingers, begin to pinch in the sides of the dough towards the centre whilst at the same time pinching all the sides together at the centre.
  6. Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand..
  7. Next, using a mix of your rolling pin and weight from your hands, roll out the Naan until your desired size. Try to avoid having the keema rip through the dough. If small holes appear, you can cover them by using some additional dough..
  8. When it's at your desired size, sprinkle over some onions seeds and sesame seeds. Use a rolling pin to simply apply pressure to get the seeds to stick to the dough.
  9. (optional) Use the end of your rolling pin/a wooden spoon to pierce the Naan with holes all around the Naan.
  10. For the Oven method: Transfer the Naan to a hot pan. Cook this for a few moments, until the bottom forms a brown skin, then transfer to a preheated oven and bake at the highest heat for 5 minutes..
  11. For the pan method: Transfer the Naan to pan heated on medium. Cook the Naan and flip it on the other side. Keep doing this until the Naan has browned sufficiently.
  12. Brush with warm butter immediately after taking off the heat.

Follow the same recipe, just substitute Chicken with Soya. Onion, Tomato, and Curd - The base of this delicious and spicy curry is made from tomato and onions. Cook on medium low heat until chicken is cooked through. Now add all the spices and tomatoes and stir. Once the liquid is all cooked off, your keema is ready.