Step 1: Prepare the Dough

• To start your tandoori chili coriander naan, combine all dry ingredients—flour, salt, sugar, baking powder, and baking soda—in a mixing bowl. Gradually add yogurt, warm milk, and a splash of oil. Knead into a soft, elastic dough, adding water only as needed. Once ready, cover it with a damp cloth and let it rest for about an hour. This resting time allows the dough to rise slightly and develop that fluffy texture we all love in traditional Indian recipes.

Step 2: Prepare the CH02 Tandoor

• Fire up your CH02 Restaurant Commercial Tandoor Oven and let it heat thoroughly for 30–45 minutes. The walls of the tandoor must be evenly hot to ensure that perfect charred finish. Set your tools like the Naan Gaddi and Naan Rod within reach—these will help you safely and efficiently place and remove the naan inside your commercial unit.

Step 3:Shape and Top the Naan

• Divide the dough into small, equal-sized portions (lemon-sized works best). Roll each into an oval or teardrop shape. Top generously with chopped coriander and thinly sliced green chilies. Press them gently into the surface to ensure they stick while cooking. Don’t forget to wet the back of the naan with a bit of water—this helps it adhere to the tandoor wall during cooking.

Step 4: Cooking in the Tandoor

• Using the Naan Gaddi, stick the naan (wet side down) onto the hot clay wall of your commercial tandoor oven. Let it bake for 1–2 minutes until you see golden brown patches with slight charring. Carefully remove it with the Naan Rod once it’s puffed and perfectly cooked.

Step 5: Finish & Serve

• Right after removing the naan, brush it with melted butter or ghee for a glossy, flavorful finish. Serve immediately—hot and fragrant—with your favorite curry, lentil dish, or as a stand-alone spicy snack. It’s a standout choice for menus in Indian restaurants or commercial kitchens looking to highlight authentic tandoori cuisine.