Naan Poulet (Naan Keema Chicken)
Naan is a popular Indian bread, traditionally made in a ‘tandoor’- an Indian clay oven, but we now improvise and use other means, including a home oven. Stuffed with chicken mince, (or any other minced filling of your choice), this mouth-watering dish makes a great starter or main meal.
Ingrédients de la recette
- 3 cups Flour
- Salt, to taste (dough)
- 1 tbsp Instant Yeast
- 1 tbsp Sugar
- 1 Egg (for dough)
- 4 tbsp Butter (for dough)
- 1 tsp Ghee
- 1 tbsp Fennel Seeds (for dough)
- ½ cup Warm Water
- Oil, for frying
- Minced Chicken
- Salt, to taste (for chicken)
- Black Pepper, to taste
- 1 Large Onion, chopped
- 3 Garlic Cloves, chopped
- 3 Green Chillies, chopped
- Chopped Coriander, to taste
- Butter, to taste (for brushing dough)
- Fennel Seeds, to taste (for topping)
- 1 Egg, beaten (for egg wash)
- Butter, to taste (for finishing)
Instructions
- 1
Mix flour, salt, instant yeast, sugar, egg, melted butter, ghee and fennel seeds in a bowl.
- 2
Add warm water and mix to form a dough.
- 3
Knead the dough for 5 minutes.
- 4
Shape the dough into a ball, cover, and let it rest and rise for 1 hour.
- 5
Heat oil in a pan and fry the minced chicken with salt and black pepper.
- 6
Add chopped onion, garlic and green chillies, and cook for 4-5 minutes.
- 7
Turn off the heat and stir in the chopped coriander.
- 8
Flatten the risen dough and roll it out.
- 9
Brush the rolled dough with butter.
- 10
Spread the chicken keema mixture over the dough.
- 11
Roll up the dough and cut into segments.
- 12
Sprinkle fennel seeds over the segments and rest for 15 minutes.
- 13
Brush the segments with egg wash.
- 14
Preheat the oven to 190 degrees and bake for 30 minutes.
- 15
Brush the baked naan with butter and serve.
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Se connecterCrédits : Source: Cuisine Mauritian