Spice Meets Clay: Tandoori Chili Coriander Naan Recipe
Spicy, fragrant naan topped with fresh coriander and chopped green chilies—made to perfection in a CH02 Restaurant Commercial Tandoor Oven.
PREP TIME
1 hour 15 mins (includes dough resting time)
COOK TIME
2–3 minutes per naan
SERVINGS
Makes 6 naans in CH02 Model
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup plain yogurt
- 1/4 cup warm milk
- 1 tbsp oil
- Water as needed (for kneading)
For the Topping:
- 2 tbsp chopped fresh coriander (cilantro)
- 1–2 green chilies, finely chopped (adjust to taste)
- Melted butter or ghee (for brushing)
Equipment Used:
Essential tools for creating restaurant-style Chili-Coriander Naan
Instructions
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.
Pro Tips for Perfect Tandoori Chili Coriander Naan
- Always preheat your tandoor to maximize flavor and texture.
- Wetting the naan’s back is key to proper adhesion to the clay surface.
- Keep toppings light to avoid soggy results.
- A final brush of butter makes the naan rich and irresistible.
Need Help? Order and Technical Support
Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.
About Tandoor Morni
Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.
