Kimchi Gyoza

Kimchi Gyoza

von | Apr. 10, 2025 | ALL YEAR, APPETIZER, EVERYDAY, INTERMEDIATE, JAPANESE, SPICY, UP TO 30 MINUTES, VEGAN

Kimchi Gyoza
Kimchi Gyoza
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April 10, 2025 by Kimberly

Crispy, spicy, a little funky in the best way. These little pan-fried dumplings pack serious flavor. Perfect for when you’re craving something cozy but still want to feel mildly impressive.

30 MINUTES

INTERMEDIATE

VEGAN

JAPANESE

20 PIECES

SPICY

EVERYDAY

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

There’s something weirdly comforting about standing over a hot pan, crisping up dumplings that smell like spice, garlic, and pure satisfaction. I used my homemade version (linked here if you want to try it), but honestly, store-bought kimchi will do just fine. No judgment.

How to serve
Serve these right out of the pan while they’re still sizzling, with this dipping sauce. They work perfectly as an appetizer, a dinner for one (or two if you’re sharing), or even as a party snack that disappears suspiciously fast.

How to store
Leftovers? Rare, but if you do have a few, pop them into an airtight container and keep them in the fridge for up to 2 days. Reheat in a pan to keep that crispiness alive. They also freeze like a dream just pan-fry straight from frozen.

 
Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Kimchi Gyoza
Kimchi Gyoza
„Let’s make a piece of happiness“
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Kimchi Gyoza

Kimchi Gyoza

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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 20 gyoza 1x
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Description

RECOMMENDED EQUIPMENT

  • large pan with a lid
  • small bowl

Ingredients

Units Scale

Instructions

  1. If you’re making your own kimchi and gyoza wrappers: amazing. If not, no worries! Just use store-bought and make sure to thaw the wrappers before using.
  2. Set up your kimchi, the gyoza wrappers, and a small bowl of cold water. Also, prep a large plate dusted with a bit of flour to place your finished dumplings. Now put on your favorite series or podcast and get into your folding zone.
  3. Take one wrapper and place about 1–1.5 teaspoons of kimchi filling in the center. Dip your finger in the water and moisten the edge of the top half of the wrapper. Fold it up like a taco and press the left tip with your left hand. Then, using your right thumb and index finger, create small pleats along the top edge, pressing each one firmly into the back side of the wrapper. Continue pleating until it’s sealed and you’re holding your first little dumpling. Place it on the floured plate. Don’t stress if it’s not perfect, this takes a bit of practice. Scroll down for the video tutorial at the end of the recipe if you need a visual! Repeat until all the wrappers and filling are used up.
  4. Once all your gyoza are ready, heat a large pan over medium heat. Add 1 tablespoon of oil and place as many gyoza as will fit flat-side down in the pan. Let them fry for a few minutes until the bottoms are golden and crispy. Lower the heat, carefully pour in a splash of water, and immediately cover with the lid. Be careful, the oil shouldn’t be too hot or it might splatter! The gyoza will now steam. Keep the lid on until the wrappers turn translucent, about 10–15 minutes. If the water evaporates before they’re done, just add a little more.
  5. Once translucent, remove the lid, turn the heat back up to medium, and let them crisp up again for 5 more minutes. Remove and repeat with the next batch.
  6. Serve all your gyoza hot with this easy dipping sauce and a sprinkle of shichimi spice. Oh, and this cucumber salad goes so good with it.
  • Cook Time: 30 min

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

von | Apr. 5, 2025 | ALL YEAR, BREAD, CREAMY, EASY, EGGS, EVERYDAY, LUNCH, TURKISH, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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April 5, 2025 by Kimberly

The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.

15 MINUTES

EASY

VEGETARIAN

TURKISH

2 PORTIONS

CREAMY

EVERYDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).

How to serve
Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”

How to store
You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Turkish-Style Eggs on Lemon Yogurt with Chili Butter
Turkish-Style Eggs on Lemon Yogurt with Chili Butter
„Let’s make a piece of happiness“
Print
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Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • small pan
  • toaster
  • small pot
  • sharp knife
  • cutting board

Ingredients

Units Scale

LEMON YOGURT

  • 300 grams yogurt
  • 2 garlic cloves
  • zest of 1 lemon
  • salt & pepper to taste

CHILI BUTTER

  • 40 grams butter
  • 1 tsp chili flakes (or store-bought crispy chili oil)

OTHER INGREDIENTS

  • 2 slices sourdough bread
  • 4 eggs
  • parsley
  • sumach, optional

Instructions

  • Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
  • While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
  • In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
  • Toast the bread and finely chop the herbs.
  • Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.
  • Cook Time: 15 min

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

von | März 28, 2025 | 30 TO 60 MINUTES, ALL YEAR, ASIAN, CABBAGE, CHICKEN, CHILI, DINNER, EASY, OMNIVORE, RICE, UMAMI, WEEKNIGHT

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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March 28, 2025 by Kimberly

This bowl is a flavor-packed rollercoaster. Creamy coconut rice, juicy caramelized chicken, bright passionfruit gremolata, and that rich satay sauce. Every bite is a mix of cozy, fresh, and just the right amount of umami.

40 MINUTES

EASY

OMNIVORE

ASIAN

2 PORTIONS

UMAMI

WEEKNIGHT

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

You know when a meal just works? This is one of those. Creamy coconut rice sets the stage, topped with juicy chicken glazed in a sticky-sweet soy passionfruit sauce, then brightened with a zesty gremolata. Crunchy raw veggies bring freshness, and the whole thing gets drizzled with a rich, nutty satay sauce that ties it all together. It’s sweet, savory, spicy, creamy, and fresh all at once.

How to serve
This is one of those meals that somehow tastes even better when eaten straight from the bowl, curled up on the couch. But if you want to serve it up nicely, layer the coconut rice first, then slice the glazed chicken on top. Scatter over the crunchy veggies, drizzle with satay sauce, and finish with a generous spoonful of gremolata. Extra lime wedges? Never a bad idea. If you’re feeling fancy, a sprinkle of toasted peanuts seals the deal.

How to store
Leftovers? Lucky you. Store the components separately in airtight containers. Chicken, rice, and veggies will last up to 3 days in the fridge. Reheat the rice and chicken gently, then assemble fresh. Satay sauce thickens when cold, so warm it slightly before drizzling. Pro tip: the gremolata is best fresh.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
„Let’s make a piece of happiness“
Print
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Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium pot with lid (or rice cooker)
  • two small bowls
  • shallow dish
  • sharp knife
  • cutting board
  • large pan
  • oven
  • kitchen thermometer

Ingredients

Units Scale

RICE

  • 150 grams jasmine rice
  • 100 grams coconut milk
  • 200 milliliters water

SATAY SAUCE

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tbsp honey
  • juice of 1/2 lime
  • 100 grams coconut milk
  • 1/2 tsp dried chili flakes
  • 1 garlic clove
  • 2 tbsp water

CHICKEN

  • 300 grams chicken breast filet
  • 2 tbsp avocado oil
  • salt
  • 1 tbsp butter

CHICKEN GLAZE

  • 3 tbsp soy sauce
  • 3 tbsp passionfruit purée
  • 1 tbsp brown sugar
  • 1 garlic clove
  • 1 tsp ginger, grated
  • 1/2 fresh chili

PASSIONFRUIT GREMOLATA

  • 1 passionfruit
  • 10 grams fresh parsley
  • 5 grams fresh cilantro
  • juice of 1 lime
  • 1 garlic clove
  • 1/2 fresh chili
  • 4 tbsp olive oil
  • salt & pepper to taste

VEGGIES & TOPPINGS

  • cucumber
  • white cabbage
  • red onion
  • fresh cilantro
  • fresh chili
  • peanuts

Instructions

  1. Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
  2. In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
  3. In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
  4. Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
  5. Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
  6. Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
  7. Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
  8. Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.
  • Cook Time: 40 min

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

von | März 27, 2025 | 30 TO 60 MINUTES, BEEF, CORN, CRUNCHY, DINNER, EASY, EVERYDAY, INTERNATIONAL, OMNIVORE, PASSIONFRUIT, SALADS, SPRING, SUMMER, WEEKNIGHT

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

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March 27, 2025 by Kimberly

Crispy, juicy, buttery goodness. A fresh, herby salad meets perfectly seared steak and sweet, caramelized corn, all tied together with a tangy-spicy dressing that low-key makes you feel like a genius for making it.

40 MINUTES

EASY

OMNIVORE

INT.

2 PORTIONS

CRUNCHY

WEEKNIGHT

DINNER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

You know those meals that feel fancy but require zero effort? This is one of them. A buttery, perfectly seared steak, a fresh, vibrant salad, and some oven-roasted corn that’s so sweet and caramelized it might make you question why you don’t eat it every day. And the dressing? Oh, just a bright, tangy, slightly spicy little number that takes everything up a notch.

How to serve
Best enjoyed immediately, preferably with a glass of something cold and a playlist that makes you feel effortlessly cool. Plate up the salad, top with juicy steak slices, and drizzle that fire dressing over everything. The roasted corn? Either cut it into smaller chunks for easy eating or go all in and enjoy it straight off the cob. Maybe add some extra fresh herbs if you’re feeling fancy, but honestly, this dish is already stealing the show.

How to store
If you somehow have leftovers (unlikely, but okay), store the salad and dressing separately in airtight containers. Steak keeps well in the fridge for up to 2 days. The corn? Wrap it up and reheat in the oven or slice it off the cob for quick salads or tacos.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
„Let’s make a piece of happiness“
Print
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Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • oven
  • large pan
  • sharp knife
  • cutting board
  • salad bowl
  • small bowl
  • kitchen brush
  • immersion blender

Ingredients

Units Scale

SALAD

  • 2 romaine lettuce
  • 250 grams tomatoes
  • 2 corns on the cob
  • 1 avocado
  • 1 red onion

DRESSING

  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 5 grams fresh basil
  • 2 garlic cloves
  • 2 tbsp passionfruit purée
  • 1 jalapeno
  • salt & pepper to taste

STEAK

  • 2 beef filet steaks
  • 2 tbsp avocado oil
  • salt

CAFE DE PARIS BUTTER

  • 150 grams butter, soft
  • 1 tbsp dried parsley
  • 1/2 tsp curry powder
  • 1/2 tsp dried garlic powder
  • 1/4 tsp salt
  • 1/4 tsp dried majoram
  • 1/4 tsp paprika powder
  • 1/4 tsp dried dill
  • 1/8 tsp dried thyme
  • 1/8 tsp dried rosemary
  • 1/8 tsp white pepper

Instructions

  1. Preheat the oven to 200°C / 400°F.
  2. Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
  3. Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
  4. Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
  5. In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
  6. Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
  7. Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
  8. Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.
  • Cook Time: 40 min

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

von | März 26, 2025 | 60 TO 120 MINUTES, ALL YEAR, BREAD, CHICKEN, COMFORT FOOD, DINNER, EVERYDAY, INDIAN, INTERMEDIATE, OMNIVORE, PASSIONFRUIT

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

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March 26, 2025 by Kimberly

Bold, creamy, tangy, and just the right amount of spicy. A rich, slow-simmered tomato-coconut sauce meets tender chicken, cooled down with tropical yogurt and scooped up with garlicky, buttery, chili-lime naan.

90 MINUTES

INTERMEDIATE

OMNIVORE

INDIAN

3 PORTIONS

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This is the kind of meal that feels like a warm hug, but, like, an effortlessly cool one. Tender chicken, slow-simmered in a rich, creamy tomato-coconut sauce packed with warm spices and just the right amount of heat. It’s bold and deep in flavor, but then? Enter the tangy, tropical yogurt that balances it all out, plus fluffy, garlicky naan to scoop up every last drop. It’s cozy, it’s indulgent, and honestly, it just hits different.

How to serve
The key here is layering flavors. Start with a generous spoonful of the rich, velvety sauce, pile on the juicy, spice-kissed chicken, and finish with a drizzle of the bright, citrusy yogurt. And the naan? It’s non-negotiable. Tear, dip, repeat. This dish is best served fresh, straight from the pot, but if you want to go all out, a side of fluffy basmati rice wouldn’t hurt. Bonus points if you add a sprinkle of fresh herbs before serving.

How to store
Store the chicken and sauce together in an airtight container for up to two days in the fridge. The naan keeps best wrapped in foil at room temp for a day or in the fridge for up to 3 days. Reheat gently to keep things soft and saucy.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
„Let’s make a piece of happiness“
Print
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Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

  • Author: Kimberly
  • Total Time: 90 min
  • Yield: 3 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • stand mixer
  • sharp knife
  • cutting board
  • large pan

Ingredients

Units Scale

BASE SAUCE

  • 2 tbsp avocado oil
  • 2 red onions
  • 400 grams tomatoes
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp pepper
  • 1/4 tsp cloves powder
  • 1/4 tsp salt
  • 1 bay leaf
  • 1 tbsp ginger, grated
  • 4 garlic cloves
  • 1/2 tsp dried chili flakes
  • 1/4 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 250 milliliter vegetable stock

COCONUT SAUCE

  • 1 tbsp avocado oil
  • 1/2 tsp cumin
  • 1/2 tsp mustard seeds
  • 4 garlic cloves
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 200 grams coconut milk

CHICKEN

  • 400 grams boneless, skinless chicken thighs
  • 1 tbsp turmeric powder
  • 1 tbsp avocado oil

TOPPINGS

  • lime juice
  • fresh cilantro
  • 2 tbsp yogurt
  • 2 tbsp passionfruit purée

Instructions

  1. Start by preparing the chili lime garlic naan according to this recipe, up to Step 4. Once 40 minutes of resting time have passed, proceed with Step 2 of this recipe.
  2. Finely dice the onions and tomatoes, keeping them separate.
  3. Coat the chicken in turmeric (gloves recommended, as turmeric stains easily). Heat avocado oil in a large pan and sear the chicken on both sides. It doesn’t need to be fully cooked yet, as it will finish simmering in the sauce. Remove from the pan and set aside.
  4. In the remaining oil, add ground cinnamon, cardamom, black pepper, and ground cloves. Toast briefly until fragrant. Add the diced onions and a bay leaf, season generously with salt, and let them soften. Meanwhile, peel and finely chop the ginger and garlic, then add them to the pan. Let everything cook down gently.
  5. Once softened, add coriander powder, chili powder, and cayenne pepper, toasting briefly. Stir in tomato paste and diced tomatoes, then pour in vegetable broth. Cover with a lid and let it simmer until the tomatoes break down. Transfer everything to a blender and blend until smooth. Keep the mixture in the blender while reheating the pan.
  6. Continue preparing the naan from Step 5 to Step 6, allowing the dough to rest for another 10-15 minutes.
  7. Heat more avocado oil in the pan and toast ground cumin and mustard seeds until they start popping. Add pressed garlic, turmeric, and garam masala, stirring until fragrant. Pour in the coconut milk and mix well. Then, return the blended tomato mixture to the pan, stirring until combined. Add the seared chicken, cover with a lid, and bring to a simmer.
  8. Once simmering, remove the lid and stir in more garam masala and a splash of lime juice. Optionally, add a tablespoon of butter for extra richness. Let everything simmer over medium heat for another 20 minutes until the chicken is fully cooked.
  9. While the dish simmers, complete the naan recipe from Step 7 onward, so it’s freshly served.
  10. Remove the pan from the heat and top the chicken with yogurt, passionfruit purée, and fresh cilantro. Serve with warm naan and enjoy!
  • Passive Time: 30 min
  • Cook Time: 60 min

Chili Lime Garlic Naan

Chili Lime Garlic Naan

von | März 26, 2025 | 60 TO 120 MINUTES, BREAD, CHILI, EASY, EVERYDAY, FLUFFY, INDIAN, LIME, SANDWICHES, VEGETARIAN

Chili Lime Garlic Naan

Chili Lime Garlic Naan Bread

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March 26, 2025 by Kimberly

Golden, pillowy, buttery goodness with a little heat, a little zing, and a whole lot of garlic. The kind of flatbread that somehow steals the show, no matter what it’s served with.

90 MINUTES

EASY

VEGETARIAN

INDIAN

6 NAANS

FLUFFY

EVERYDAY

BREAD

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Somehow, warm, buttery flatbread just makes life better. This one is extra special: soft, fluffy, brushed with melted butter, garlic, chili, fresh herbs, and a hit of lime zest for that unexpected, almost-too-good touch. It’s got that perfect balance of richness, freshness, and just a little spice, making it dangerously easy to eat. Whether you’re scooping up curry, using it as a base for something wild, or just eating it straight up, this one’s a keeper.

How to serve
This one is best served straight from the pan. Warm, pillowy, and soaked in that garlicky, buttery goodness. It’s the perfect sidekick to just about anything: curries, dips, grilled meats, or even a fancy little cheese plate. But let’s be honest, it’s also pretty great just by itself. Tear it, fold it, dunk it. No rules here.

How to store
If, by some miracle, you have leftovers, wrap them in foil and store at room temp for a day or in the fridge for up to two days. Reheat in a dry pan or warm oven for that fresh-off-the-stove feel.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Chili Lime Garlic Naan
Chili Lime Garlic Naan
Chili Lime Garlic Naan
„Let’s make a piece of happiness“
Print
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Chili Lime Garlic Naan

Chili Lime Garlic Naan

  • Author: Kimberly
  • Total Time: 90 min
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • stand mixer
  • small bowl
  • large bowl
  • plastic wrap

Ingredients

Units Scale

DOUGH

  • 300 grams pizza flour (or any flour that contains at least 12g protein per 100g)
  • 1 tsp dry active yeast
  • 1/2 tsp white sugar
  • 125 milliliters lukewarm water
  • 1 tsp salt
  • 2 tbsp yogurt
  • 1 tbsp avocado oil

GLAZE

  • 1–2 tbsp butter, melted
  • fresh chili
  • zest of 1 lime
  • fresh parsley
  • 2 garlic cloves

Instructions

  1. Add the dry yeast to lukewarm water, stir in the sugar, and let it sit for a few minutes until it becomes foamy and bubbles form.
  2. In the stand mixer, combine the flour with salt, yogurt, and avocado. Once the yeast mixture is ready, pour it in and knead everything into a smooth dough. It should be slightly sticky but not cling to your fingers or the bowl.
  3. Transfer the dough to a lightly floured bowl, dust the top with a little flour, cover tightly with plastic wrap, and let it rest in a warm place for about 1 hour or until it doubles in size.
  4. While the dough is rising, finely chop a fresh chili and the parsley leaves. Mix them in a bowl with the zest of one lime and two pressed garlic cloves. Set this mixture aside—melted butter will be added later.
  5. Once the dough has risen, divide it into six equal pieces, shape them into balls, and let them rest under a damp towel for another 15 minutes.
  6. In the meantime, heat a cast-iron skillet until it’s very hot.
  7. Roll out each dough ball into a thin, flat round. Cook in the dry, hot skillet for about 2 minutes per side until bubbles form and the bread is fully cooked.
  8. Stir the melted butter into the prepared chili-lime-garlic mixture.
  9. Remove the naan from the pan, brush each one with the flavored butter using a pastry brush, and stack them on top of each other.
  10. Either keep the naan warm in the oven or cover them with a towel until ready to serve.
  • Passive Time: 60 min
  • Cook Time: 30 min