Indian Spiced Chicken Naan with Sautéed Veggies by laleshii

AI Generated
Easy ·
Prep 30m
Cook 30m
· 1h total

Juicy spiced chicken and colorful sautéed vegetables piled onto warm, pillowy homemade naan — a satisfying and vibrant Indian-inspired meal perfect for any night of the week.

Best enjoyed as Main Dessert

Ingredients

for
servings
  • Naan
  • 2 cups All-purpose flour
  • 1 tsp Instant yeast
  • 1 tsp sugar
  • 1/2 tsp Salt
  • 1/2 cup warm water
  • 1/4 cup Plain yogurt
  • 1 tbsp Olive oil
  • 2 tbsp melted butter, for brushing
  • 1 tbsp fresh cilantro, for garnish, chopped
  • Chicken Marinade
  • 500 g boneless chicken thighs, skinless, cut into strips
  • 1/2 cup Plain yogurt
  • 1 tbsp Lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Garam masala
  • 1/2 tsp Turmeric
  • 1/2 tsp Chili powder
  • 1/2 tsp Salt
  • 2 cloves Garlic, minced
  • 1 tsp fresh ginger, grated
  • Sautéed Veggies
  • 1 tbsp oil
  • 1 red bell pepper, thinly sliced
  • 1 bell pepper, yellow, thinly sliced
  • 1 red onion, medium, thinly sliced
  • 1 zucchini, medium, sliced into half-moons
  • 1 tsp Cumin seeds
  • 1/2 tsp Garam masala
  • Salt and pepper to taste
  • Yogurt Sauce
  • 1/2 cup Plain yogurt
  • 1 tbsp Lemon juice
  • 1 clove Garlic, minced
  • 2 tbsp fresh mint, chopped
  • Salt to taste
Nutrition Facts
1
Amount per serving
Calories
665
% DV*
Total Fat 27g 35%
Saturated Fat 9g 46%
Unsaturated Fat 15g
Sodium 741mg 32%
Total Carbs 64g 23%
Dietary Fiber 5g 19%
Sugars 10g 20%
Protein 42g 84%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Make the naan dough: In a large bowl, combine flour, yeast, sugar, and salt. Add warm water, yogurt, and olive oil. Mix until a soft dough forms, then knead for 5–6 minutes until smooth. Cover with a damp cloth and let rest for 20 minutes.

  2. 2

    Marinate the chicken: In a bowl, combine all marinade ingredients with the chicken strips. Toss well to coat and let marinate for at least 20 minutes (or up to 24 hours in the fridge).

  3. 3

    Make the yogurt sauce: Mix together yogurt, lemon juice, garlic, mint, and a pinch of salt in a small bowl. Refrigerate until ready to serve.

  4. 4

    Cook the chicken: Heat a large skillet or grill pan over medium-high heat with a little oil. Cook the marinated chicken strips for 4–5 minutes per side until charred at the edges and cooked through. Set aside and slice if desired.

  5. 5

    Sauté the veggies: In the same pan, heat 1 tbsp oil over medium-high heat. Add cumin seeds and toast for 30 seconds. Add red onion and cook for 2 minutes, then add bell peppers and zucchini. Stir-fry for 4–5 minutes until tender-crisp. Season with garam masala, salt, and pepper.

  6. 6

    Cook the naan: Divide dough into 4 equal balls. Roll each out into an oval about 5mm thick. Heat a dry cast-iron skillet or non-stick pan over high heat. Cook each naan for 1–2 minutes per side until puffed and charred in spots. Brush immediately with melted butter and sprinkle with cilantro.

  7. 7

    Assemble: Lay each warm naan on a plate, top with sautéed veggies and spiced chicken. Drizzle generously with the mint yogurt sauce and serve immediately.