Boneless chicken breasts or thighs, diced small- 1 breast or thighs
Chili powder- 1 tsp
Turmeric powder- ⅛ tsp
Coriander powder- 2 tsp
Garam masala- ½ tsp
Salt- 1 tsp
For making stir fry
Naan or chapati or parotta, cut into small pieces- 2 naans
Oil- 2 tbsp
Onion, chopped- 1
Ginger-garlic paste- 1 tbsp
Green pepper, chopped- 1
Garam masala- ½ tsp
Coriander powder- 1 tsp
Tomato paste- 2 tbsp
Salt- ½ tsp
Water- ¼ cup
Lemon juice- ½ tbsp
Green onions, chopped- 2 tbsp
Cilantro, chopped- 3 tbsp
Instructions
In a bowl, combine chicken with all the above-mentioned ingredients for marinating chicken.
Add the chicken to a saucepan, place the pan over medium heat & cook covered till the chicken has cooked well.
Let all the liquid dry off & stir fry the chicken till golden brown in color. Keep aside the chicken.
I've taken 3 naans. Instead of naan- chapati, parotta/parathas or pita bread can be used.
Cut the naans into small pieces.
Place a large cast iron pan or a wok over medium heat, add oil.
Add onion, season with ½ tsp salt.
Saute for a few minutes.
Add ginger-garlic paste, cook till onions turn golden on color.
Add chopped green pepper, cook for a few minutes till green pepper turns soft.
Add the cooked chicken, if you prefer you can also shred the chicken & combine well.
Add garam masala & coriander powder, cook for 2 minutes.
Add tomato paste, cook for 2 minutes.
Add the chopped naans, stir fry for a few minutes.
Add water & stir fry, by adding water naan will turn soft else will be too dry.
Add lemon juice & stir fry.
Finally, add green onions & chopped cilantro, stir fry for a minute.
Enjoy with raita.
Notes
Instead of chicken, cooked shredded beef or mixed veggies along with eggs can be added.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/naan-chicken-stir-fry-naan-kothu-paratha-leftover-makeover-for-naan/