Hariyali Chicken and Butter Naan

Name: Hariyali Chicken and Butter Naan
Total time: 5400 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs fresh chicken (1 kg); 9 oz spinach (250 grams); 5-6 large onions; 10-12 garlic cloves; 1 -inch piece of ginger; 2 bay leaves; 2-3 cloves; 2 green cardamom pods; 1 small piece cinnamon stick; 2 tablespoons chicken masala; 1 tablespoon garam masala; 2 tablespoons coriander powder; 1 tablespoon red chili powder; 1/2 teaspoon turmeric powder; 4-5 tablespoons oil (as needed); 4 tablespoons plain yogurt; Salt to taste; 6 1/4 cups all-purpose flour (about 750 grams, as needed); 1 teaspoon salt; 1 teaspoon sugar; 1/4 cup plain yogurt (about 1/2 small bowl); 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 3-4 teaspoons nigella seeds (kalonji); 1/4 cup finely chopped cilantro; 3-4 tablespoons oil; as needed Butter; as needed Water

Ujjwala Gaekwad @flavour_feast73

Whether it's Sunday or Monday, lunch or dinner, my family always prefers non-vegetarian dishes. We never miss a chance to enjoy non-veg food. Be it a birthday, guests visiting, or just the desire for something delicious, everyone always requests a non-veg recipe. Out of fish, mutton, and keema, chicken is everyone's favorite. At my house, we usually make chicken once a week, mostly on Sundays. No matter how it's prepared, everyone enjoys it. I also find it very comfortable to make because it's loved for both lunch and dinner. And if I can make butter naan along with it, it's just perfect. So, let me share my comfort food recipe with you.

Ujjwala Gaekwad @flavour_feast73

Saved

Ingredients

1 hour 30 minutes

Serves 4 servings

Ingredients for Hariyali Chicken:
2.2 lbsfresh chicken (1 kg)
9 ozspinach (250 grams)
5-6large onions
10-12garlic cloves
1-inch piece of ginger
2bay leaves
2-3cloves
2green cardamom pods
1small piece cinnamon stick
2 tablespoonschicken masala
1 tablespoongaram masala
2 tablespoonscoriander powder
1 tablespoonred chili powder
1/2 teaspoonturmeric powder
4-5 tablespoonsoil (as needed)
4 tablespoonsplain yogurt
Salt to taste
Ingredients for Butter Naan:
6 1/4 cupsall-purpose flour (about 750 grams, as needed)
1 teaspoonsalt
1 teaspoonsugar
1/4 cupplain yogurt (about 1/2 small bowl)
1/2 teaspoonbaking powder
1/4 teaspoonbaking soda
3-4 teaspoonsnigella seeds (kalonji)
1/4 cupfinely chopped cilantro
3-4 tablespoonsoil
as neededButter
as neededWater

Saved

Steps

1 hour 30 minutes

1

Clean the chicken thoroughly and wash it 3-4 times with fresh water. Drain all the water and set the chicken aside in a large plate. To marinate the chicken, take yogurt in a bowl and add 1 tablespoon red chili powder, 1 tablespoon garam masala, 1/4 teaspoon turmeric powder, 1 tablespoon each of ginger and garlic paste, and salt. Mix well. Make a paste by grinding the garlic and ginger together.
2

Coat the chicken well with this yogurt mixture and set aside for 30 minutes.
3

After 30 minutes, heat 2 tablespoons oil in a pressure cooker and add half of the whole spices. Once the spices are fragrant, add the marinated chicken and sauté for 5-7 minutes. Add 1 cup water, close the lid, and cook on high heat until you get 2 whistles.
4

For the masala, finely chop the onions. Blanch the spinach in hot water for 5 minutes, then transfer to cold water and blend into a paste.
5

Heat 4 tablespoons oil in a large pan and add the remaining whole spices. Add the chopped onions, turmeric, and salt, and sauté well.
6

When the onions turn golden, add the dry spices—red chili powder, garam masala, coriander powder, and chicken masala. Sauté for a few more minutes until the oil separates from the masala, then add the spinach paste and cook well. Now add the cooked chicken to this spinach masala.
7

Cook on low heat. When oil starts to separate from the chicken, turn off the heat. Do not make the gravy too thin; this recipe tastes best with a thick sauce. Your tasty Hariyali Chicken is ready. Now, let's make naan to go with it.
8

To knead the naan dough, warm some water. Sift the flour into a large bowl. Add salt, sugar, 2 tablespoons oil, baking soda, baking powder, and yogurt. Mix well, then gradually add warm water to knead into a soft dough.
9

Rub a little oil on the dough, cover, and let it rest for 30 minutes. After 30 minutes, knead the dough again and divide it into portions.
10

Dust with a little dry flour and roll each portion into an oval or long shape. Sprinkle some nigella seeds and finely chopped cilantro on top, then roll lightly to press them in.
11

Heat a griddle (tawa). Brush water on one side of the naan. Place the naan, water side down, on the hot griddle and cook well.
12

When the bottom side is cooked, flip the griddle over the flame to cook the top side directly. Rotate the griddle to cook the naan evenly. Remove the naan from the griddle and cook the bottom side directly over the flame for a crisp finish. Place on a plate.
13

Brush the hot naan with butter and serve immediately. Prepare the remaining naan in the same way and serve hot with Hariyali Chicken.
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