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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Put chicken pieces in a pot with salt, pepper, coriander powder, garlic powder, ginger powder, oil, and water.
Close the lid and cook for 35 minutes on medium heat until the chicken is tender.
In another pot, add diced red onions, olive oil, salt, and pepper.
Close the lid and cook on medium heat for 20 minutes until the onions are soft, then add sumac.
Dip tanoor bread (or naan bread) in the oil and onion sauce.
Add some of the chicken stock and onions, then layer with the cooked chicken and onions.
Roast in the oven for 20 minutes until the top is slightly crispy, then garnish with pine nuts and enjoy.
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You can substitute tanoor bread with naan bread if unavailable.
Can I use a different type of bread?
Yes, you can use naan bread as a substitute for tanoor bread.
How do I know when the chicken is cooked?
The chicken is cooked when it is tender and no longer pink inside.
What is sumac?
Sumac is a tangy, lemony spice commonly used in Middle Eastern cuisine.
Can I prepare the onion sauce in advance?
Yes, you can prepare the onion sauce a day in advance and store it in the refrigerator.
Is it necessary to roast the dish in the oven?
Roasting in the oven enhances the flavors and gives the dish a slightly crispy top, but it is optional.
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