Namaste foodies, I’m here with another chicken recipe “Chicken Mince Bread with Onion Sauce”. It’s an Indian recipe and is also known as “Keema Nan with Pyaz Chutney”. This is the 2nd recipe from this series and I’m sure you would love to cook and taste this yummy and spicy chicken dish.
In this Asian recipe series, previously I shared a delicious spicy chicken dish “Chicken Shish Kebab” and I believe that you liked the recipe soo yummy.
So, here is the recipe for chicken bread (Minced): Chicken Mince Bread with Onion Sauce
Chicken Mince Bread Recipe with Onion Sauce (Keema Nan with Pyaz Chutney)
Keema nan is an Indian bread (nan) stuffed with minced meat (keema), which is usually baked in an Indian clay oven (tandoor), but with this easy keema nan recipe there is no need for an Indian clay oven and you can prepare it right on your stove.
Chicken Mince Bread Recipe
Chicken Mince Bread RecipePrint Recipe
- For nan:
- 2 cups white flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- For Stuffing:
- 1 pound chicken mince
- 1 onion (finely chopped)
- 2 tablespoons finely chopped cilantro
- 3 green chilies (finely chopped)
- Salt as needed
- Black pepper as needed
- 2 tablespoon vegetable oil
- ½ teaspoon turmeric powder
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- 2 tablespoons lemon juice
- 1 teaspoon dried coriander
- 1 teaspoon cumin powder
- For onion chutney:
- 1 small onion (chopped)
- 1 tomato (chopped)
- 2 green chilies (chopped)
- 2 garlic cloves
- Salt as needed
- 2 tablespoons white vinegar
- 2 tablespoons chopped mint
- 1 teaspoon cumin seeds
Take white flour in a bowl and add salt and olive oil. Then add enough water to make the mixture thick liquid but don’t add too much of water otherwise it will be too watery and that will be difficult for you to make proper nana. Mix well with both hands until no lumps.
In the mean while heat oil in a pan and add chicken keema (mince), cook for about 3 to 4 minutes then add garlic paste, salt, black pepper, turmeric powder, cumin powder, dried coriander and ginger paste and cook for 1 more minute.
Then add onion and green chilies and again cook for 5 minutes with constant stirring until the mince is properly cooked. Add lemon juice and chopped cilantro.
Now make small balls from the white flour mixture and roll with a roller to make nans (pancakes). Place the prepared chicken keema in the centre of one nan and spread to cover, now cover this stuffed nan with another nan of same size and properly press with hand to seal.
Now heat the pan (tava) at high and place the keema nan over it, cook for 1 minute then change the side and again cook for 2 minutes with constantly pressing with spatula to cook all of the sides of the nan. (You can also make it a paratha by putting little oil or ghee during cooking).
Take out in a serving dish and repeat the same procedure with the rest. Keep warm.
Now take onion, tomatoes, green chilies, mint and garlic clove in a blender and blend well until puree. Take out in a bowl and season with salt and cumin powder and mix well. Add lemon juice and serve with hot keema nans and enjoy.
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