Kadhai Chicken With Garlic Naan Recipe

Indian cuisine · 425 calories

Kadhai Chicken with Garlic Naan recipe

About this recipe

Kadhai Chicken with Garlic Naan is a classic North Indian dish that combines tender, spiced chicken cooked in a flavorful tomato-based gravy with warm, buttery garlic naan. This hearty meal is packed with aromatic spices like coriander, cumin, and garam masala, delivering a balanced medium spice level perfect for all palates. The garlic naan complements the kadhai chicken beautifully, offering a soft, slightly crisp texture with a burst of garlic flavor in every bite. Ideal for breakfast or brunch, this dish is perfect for an active family looking to enjoy a wholesome and satisfying start to their day.

Ingredients

  • - Chicken Breast
  • 500 g Onion
  • 500 g Capsicum Green
  • 100 g Garlic
  • loose Ginger
  • 200 ml Mustard Oil
  • - Fresh Cream
  • 200 g Dahi
  • 100 g Unsalted Butter
  • medium Chilli Green Long
  • - Coriander Powder
  • 50g Everest Garam Masala
  • - Garlic Paste
  • 100 g Jeera
  • 1 Kg Kissan Tomato Puree
  • 100 g Red Chili Powder
  • 500 g Refined Flour
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. In a large bowl, marinate the chicken with turmeric, red chili powder, and a pinch of salt. Set aside for 15 minutes.
  2. 2. Heat oil in a kadhai or deep skillet over medium heat. Add cumin seeds and let them splutter, then sauté the onions until golden brown.
  3. 3. Add the ginger, garlic, and green chilies, cooking for 2 minutes until fragrant. Stir in the tomato puree and cook until the oil separates from the mixture.
  4. 4. Add coriander powder, garam masala, and salt. Mix well, then add the marinated chicken. Cook for 10-12 minutes, stirring occasionally, until the chicken is tender and coated in the gravy.
  5. 5. Stir in the diced bell pepper and cook for another 5 minutes. Finish with fresh cream and mix thoroughly. Remove from heat and keep warm.
  6. 6. To prepare the garlic naan, mix the all-purpose flour, yogurt, a pinch of salt, and water to form a soft dough. Rest for 30 minutes.
  7. 7. Divide the dough into 4 portions. Roll each portion into an oval shape, sprinkle with minced garlic, and press gently.
  8. 8. Heat a tawa or skillet over medium-high heat. Cook each naan for 1-2 minutes per side until puffed and golden brown. Brush with melted butter before serving.
  9. 9. Serve the kadhai chicken hot with garlic naan on the side. Garnish with fresh coriander leaves, if desired.