Keema Naan
Ingredients:
Qeema
3 tbsp olive oil
1 lb ground chicken
1 tbsp minced garlic
1 tbsp minced ginger
1 ½ tsp salt
1 tsp red chili powder
½ tsp turmeric
1 tsp cumin
1 tsp coriander
¼ tsp garam masala
¼ cup water
½ finely diced onion
2-3 finely diced serrano chilies
1 handful chopped cilantro
Naan
4 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp sugar
1 tsp salt
1 cup yogurt
1 cup warm water
6 tbsp cooking oil
2 tbsp butter
chopped cilantro
sesame seeds
Instructions:
Heat the olive oil in a skillet and add your chicken.
Once the chicken is browned, add the minced ginger and garlic. Cook for about a minute and then add all the spices: salt, red chili powder, turmeric, cumin, coriander and garam masala.
Add water to the meat and cook until the chicken is tender.
Turn off the heat and then add the onion, serrano chilies and cilantro. The residual heat from the pan will soften the veggies. Set aside and let cool.
For the dough add the flour, baking powder, baking soda, sugar and salt to a large mixing bowl and combine.
Add the yogurt and mix it in. Start to add the water a little bit at a time while kneading it in. You might not use the entire cup or increase the amount as needed. Knead the dough until it forms a ball.
Once the dough comes together, add the cooking oil and knead that in.
Cover the dough and let it rest for 15-30 minutes. After the dough has rested, split it evenly to form small balls.
Roll the balls out and add a few tablespoons of your cooled chicken mixture to the center. Then bring the sides together to enclose the meat completely inside.
On the smooth side you can add some fresh cilantro and sesame seeds. Roll this out to ⅛ inch thick. It is fine if the meat peaks through.
Place the naan seam side down first on a hot griddle or pan on low/medium heat. Let the naan cook for 2-3 minutes on each side. Before you flip brush butter on the top side. The naan should be golden brown on both sides.
Brush with some more butter and serve.