Tandoori Chicken Naan Buns
Directions
- 1In a bowl, mix 2/3 cups of milk, 2 teaspoons of active dry yeast.
- 2Add 2 1/2 cups of all-purpose flour, 3 tablespoons of sugar, 1 teaspoon of salt, and 1/4 cup of butter.
- 3Add 1/4 cup of yogurt and mix using a KitchenAid.
- 4Once the dough is smooth, transfer it to a clean bowl and let it rise.
- 5Make the tandoori chicken filling by mixing boneless chicken, 1/2 cup of yogurt, 1 pureed tomato, ginger-garlic paste, lemon juice, and spices. Marinate for 30 minutes.
- 6Cook the chicken on high heat until tender. Shred it into smaller pieces and add smoke using smoking chips.
- 7Divide the risen dough into 12 equal pieces and roll each piece into a ball.
- 8Slightly flatten each dough ball, add a scoop of tandoori chicken and mozzarella cheese.
- 9Pull up and seal the edges to form a filled bun.
- 10Place the buns on a baking sheet and let them rise again.
- 11Brush with egg wash and sprinkle with sesame seeds.
- 12Bake the buns.
- 13Brush with garlic butter.
Ingredients
- 2 third cups milk
- 2 teaspoons active dry yeast
- 2.5 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 0.25 cup butter
- 0.25 cup yogurt
- 1 cups boneless chicken
- 0.5 cup yogurt
- 1 pureed tomato
- 1 ginger-garlic paste
- 1 lemon juice
- 1 spices
- 1 mozzarella cheese
- 1 egg wash
- 1 sesame seeds
- 1 garlic butter
Equipment
whiskmixerbowlrolling pinbaking sheetforkpanaluminum foilmeasuring cupsmeasuring spoons
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