Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup yogurt
- 1/4 cup heavy cream
- Salt to taste
- Chopped cilantro for garnish
Special equipment needed:
- Mixing bowl
- Rolling pin
- Non-stick pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, yeast, salt, and sugar. Mix well.
2. Add warm water and knead the dough for 5-7 minutes until it becomes smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 1 hour.
4. In a non-stick pan, heat oil and sauté onion, garlic, and ginger paste until golden brown.
5. Add chicken pieces and cook until they turn brown.
6. Add cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.
7. Add yogurt and heavy cream. Mix well and cook for 5-7 minutes.
8. Add salt to taste and mix well.
9. Preheat the oven to 350°F.
10. Divide the dough into small balls and roll them into thin circles.
11. Place the naan on a baking sheet and bake for 5-7 minutes until they become slightly brown.
12. Serve hot with chicken qalia and garnish with chopped cilantro.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- All-purpose flour can be substituted with whole wheat flour.
- Heavy cream can be substituted with coconut cream.
Variations:
- Vegetables such as potatoes, carrots, and peas can be added to the chicken qalia.
- Naan can be stuffed with cheese or minced meat.
Tips and tricks:
- Knead the dough well to get a smooth and elastic texture.
- Brush the naan with butter or ghee for a richer flavor.
- Add a pinch of sugar to the chicken qalia to balance the spices.
Storage instructions:
- Store the leftover naan and chicken qalia separately in airtight containers.
- Refrigerate for up to 3 days.
Reheating instructions:
- Reheat the naan in a toaster or oven.
- Reheat the chicken qalia in a microwave or on the stovetop.
Presentation ideas:
- Serve the naan and chicken qalia on a platter with chopped cilantro and lemon wedges.
- Garnish the chicken qalia with sliced almonds or raisins.
Garnishes:
- Chopped cilantro
- Sliced almonds
- Raisins
Pairings:
- Raita
- Chutney
- Pickles
Suggested side dishes:
- Basmati rice
- Salad
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the naan is too hard, brush it with butter or ghee.
- If the chicken qalia is too spicy, add more yogurt or heavy cream.
Food safety advice:
- Wash your hands before handling food.
- Cook the chicken thoroughly to avoid foodborne illnesses.
Food history:
- Naan is a traditional Indian bread that is typically served with curries and other spicy dishes.
- Qalia is a spicy meat curry that originated in Hyderabad, India.
Flavor profiles:
- Naan is soft and chewy with a slightly sweet flavor.
- Chicken qalia is spicy and tangy with a creamy texture.
Serving suggestions:
- Serve naan qalia with chicken as a main course for lunch or dinner.
- Pair it with a refreshing drink such as lassi or iced tea.
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Region: Indian