Chicken Garam Masala with Naan Bread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the onion, garlic, and ginger; finely chop the onion and grate the garlic.

Step 2

Heat the oil in a pot, add the onion, and let it sauté, stirring occasionally, until it softens and wilts slightly.

Step 3

Add the garlic, then the meat. Sauté the chicken until it turns white, then add the ginger and garam masala.

Step 4

Season with salt and pepper, then pour in the canned peeled tomatoes and the passata.

Step 5

Rinse the can with a little water and add that as well.

Step 6

Sprinkle with sugar, cover, and simmer over medium heat for 10 minutes.

Step 7

Drain the chickpeas and add them to the spiced tomato sauce.

Step 8

Stir to combine, then simmer on low heat for another 10 minutes until the sauce thickens slightly and the flavors meld together.

Step 9

To make naan bread, place the flour in a mixing bowl and add the rest of the ingredients. There’s no need to activate the instant yeast.

Step 10

Add enough water to form a relatively soft dough.

Step 11

After kneading thoroughly, shape the dough into a ball, lightly oil it, cover it, and let it rest for about an hour.

Step 12

Divide the dough into 8 pieces and shape them into balls. Cover the balls so they don’t dry out.

Step 13

Next, roll them out into an oval shape on a lightly floured surface, either with oiled hands or a rolling pin.

Step 14

Place the flatbreads in a preheated skillet. Cook until they form bubbles and turn golden brown, then flip and cook the other side (1–2 minutes).