Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 1 tablespoon vegetable oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound boneless chicken, cut into small pieces
- 1/2 cup chopped onion
- 1/2 cup chopped tomatoes
- 1/2 cup chopped spinach
- 1/4 cup chopped cilantro
- 1/4 cup heavy cream
Special Equipment Needed:
- Rolling pin
- Cast iron skillet or non-stick pan
- Mixing bowl
- Wooden spoon or spatula
Step-by-Step Instructions:
For the Naan:
1. In a mixing bowl, combine flour, salt, baking powder, and sugar. Mix well.
2. Add warm water, plain yogurt, and vegetable oil to the dry ingredients. Mix until the dough comes together.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp towel and let it rest for 30 minutes.
5. Divide the dough into 6 equal parts and roll each part into a circle shape.
6. Heat a cast iron skillet or non-stick pan over medium-high heat.
7. Place the rolled naan on the skillet and cook for 1-2 minutes on each side until it puffs up and gets golden brown spots.
8. Brush the naan with melted butter or ghee and keep it warm in a covered container.
For the Qalia:
1. In a mixing bowl, combine garlic powder, cumin powder, coriander powder, turmeric powder, paprika, garam masala, salt, and black pepper. Mix well.
2. Add chicken pieces to the spice mixture and coat well.
3. Heat a non-stick pan over medium-high heat and add 1 tablespoon of vegetable oil.
4. Add chopped onions and sauté until they become translucent.
5. Add the chicken pieces and cook for 5-7 minutes until they become brown.
6. Add chopped tomatoes and cook for another 5 minutes until they become soft.
7. Add chopped spinach and cook for 2-3 minutes until it wilts.
8. Add heavy cream and chopped cilantro. Mix well and cook for 2-3 minutes until the sauce thickens.
9. Serve the Qalia hot with the Naan.
- Time:
Preparation time: 45 minutes
- Cooking time: 25 minutes
Temperature:
- Naan: Medium-high heat
- Qalia: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 18g
- Saturated fat: 6g
- Cholesterol: 100mg
- Sodium: 600mg
- Total carbohydrates: 45g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 28g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of plain yogurt.
- Boneless lamb or beef can be used instead of chicken.
- Fresh spinach can be replaced with frozen spinach.
Variations:
- Add chopped bell peppers, carrots, or potatoes to the Qalia for more vegetables.
- Use different spices like cinnamon, cardamom, or nutmeg for a different flavor profile.
- Add chopped nuts like cashews or almonds for a crunchy texture.
Tips and Tricks:
- Make sure the dough is well-kneaded to get a soft and fluffy Naan.
- Brush the Naan with melted butter or ghee for a rich flavor.
- Marinate the chicken in the spice mixture for a few hours for a more intense flavor.
- Use a non-stick pan to avoid the chicken from sticking to the bottom.
- Adjust the amount of heavy cream to get the desired consistency of the Qalia.
Storage Instructions:
- The Naan can be stored in an airtight container at room temperature for up to 2 days.
- The Qalia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the Naan, wrap it in a damp paper towel and microwave for 10-15 seconds.
- To reheat the Qalia, heat it in a non-stick pan over medium heat until it's heated through.
Presentation Ideas:
- Serve the Naan and Qalia on a large platter with chopped cilantro as a garnish.
- Serve the Naan and Qalia in separate bowls with a side of raita or chutney.
Garnishes:
- Chopped cilantro
- Lemon wedges
- Sliced onions
Pairings:
- Raita
- Chutney
- Pickles
- Salad
Suggested Side Dishes:
- Steamed rice
- Pilaf
- Roasted vegetables
Troubleshooting Advice:
- If the Naan doesn't puff up, the skillet may not be hot enough.
- If the Qalia is too thick, add more heavy cream or chicken broth to thin it out.
- If the Qalia is too thin, let it cook for a few more minutes until it thickens.
Food Safety Advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food History:
- Naan is a traditional Indian flatbread that has been around for centuries.
- Qalia is a spicy curry dish that originated in the Mughal era in India.
Flavor Profiles:
- Naan: Soft, fluffy, and slightly tangy.
- Qalia: Spicy, creamy, and aromatic.
Serving Suggestions:
- Serve the Naan and Qalia as a main course for lunch or dinner.
- Serve the Naan as a side dish with other Indian dishes.
- Serve the Qalia over rice or with Naan for a complete meal.
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Region: Indian