Chicken Naan Chap recipe
Ingredients
Naan
300g Boneless chicken boiled & Shredded
3 table spoon cooking oil
1 tea spoon salt or as per taste
1 tea spoon black pepper powder / Kali mirch
1 tea spoon coriander powder / Dhaniya
1 tea spoon red chili powder / Lal mirch
1 tea spoon turmeric powder / Haldi
2 medium size onion fine chopped / Pyaz
1 big size tomato fine chopped / Tamatar
1 lemon juice / Nimbu
5 to 6 green chili fine chopped or as per your taste / Hari mirch
3 medium size boiled & mashed potato / Aaloo
½ cup coriander leaves fine chopped / Hara dhaniya
Butter to apply for frying
Ingredients to prepare Boiled chicken
300 grams boneless chicken
1 tea spoon salt or as per taste
1 table spoon ginger garlic paste
1 glass water
Preparation
- Add Chicken, Salt, Ginger garlic paste & water in cooker & cook chicken for 3 whistle after 3rd whistle low the flame & continue pressure cooking for 10 to 15 minutes.
- Open the cooker & shred the boiled chicken & keep it aside.
- Take a pan add oil in it.
- Then boneless chicken in it.
- Roast for 30 seconds on medium flame.
- Then add salt, black pepper, coriander powder, red chili powder & turmeric powder.
- Mix well.
- Add onion, tomato mix & cook for 2 to 3 minutes on low flame.
- Then add lemon juice, green chili mix & cover with lid & cook for 2 minutes on low flame.
- Then add boiled & mashed potato & mix well to combine.
- Then add ½ cup coriander leaves & mix well stuffing is ready turn off the flame & let it cool down.
- Take Naan cut open from middle then apply butter on all side.
- Heat a tawa & fry the naan on low flame.
- Apply butter on top side of naan & fry on low flame from both side follow same process to roast all naan once done all keep it aside.
- Now stuff roasted naan with the cooked chicken mixture in middle.
- Done! ready to serve with ketchup & raw onion.
Chicken Seekh Kabab
Boneless chicken 300grms cleaned & completely dry off the chicken pieces they should not have any excess moisture preferably breast pieces
Coriander Leaves / Hara Dhaniya ½ cup small chopped
Mint Leave / Pudina ½ cup small chopped
Green chili I have used 2pcs (if required you can take more as per your taste)
Onion 1medium size small chopped
Ginger garlic paste 2table spoon
Black pepper powder / Kali Mirch 1tea spoon
Whole Coriander seeds / Dhania (crushed/Kuta hua) 1tea spoon
Whole Cumin seed / Jeera (crushed/Kuta hua) 1tea spoon
Salt to taste
Bread crumbs ½ cup
Pure ghee 2tea spoon
1small charcoal (koila) for smoke
Preparation
- Mix all above ingredients in mixer and grind till smooth paste.
- Take 1 small charcoal burn it.
- Once charcoal is ready keep it in the center of the mixture paste in small bowl & add few drops of pure ghee or oil for smoke.
- Cover the bowl with lid for 5minutes.
- Grease your hand with oil.
- Take small amount of mixture and make seekh kababs on round stick or metal skewers.
- Apply oil on pan & shallow fry on low flame until golden brown & well cooked from both the side.
- Ready to serve enjoy with green chutney or ketchup & Onion.