Chicken Tikka Stuffed Naan

Serves 6
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Directions

  1. 1In a bowl, mix yogurt, flour, and salt until a shaggy dough forms.
  2. 2In a bowl, mix yogurt, flour, and salt until a shaggy dough forms.
  3. 3In a bowl, mix yogurt, flour, and salt until a shaggy dough forms.
  4. 4Knead for 5 minutes until smooth, then cover and rest for 30 minutes to 1 hour.
  5. 5Knead for 5 minutes until smooth, then cover and rest for 30 minutes to 1 hour.
  6. 6Knead for 5 minutes until smooth, then cover and rest for 30 minutes to 1 hour.
  7. 7For the chicken tikka filling: Marinate chicken with yogurt, ginger-garlic paste, tomato purée, spices, and lemon juice. Let sit for 1 hour if possible.
  8. 8For the chicken tikka filling: Marinate chicken with yogurt, ginger-garlic paste, tomato purée, spices, and lemon juice. Let sit for 1 hour if possible.
  9. 9For the chicken tikka filling: Marinate chicken with yogurt, ginger-garlic paste, tomato purée, spices, and lemon juice. Let sit for 1 hour if possible.
  10. 10Heat oil in a pan over medium heat. Cook the chicken for 8–10 minutes until most liquid evaporates.
  11. 11Heat oil in a pan over medium heat. Cook the chicken for 8–10 minutes until most liquid evaporates.
  12. 12Heat oil in a pan over medium heat. Cook the chicken for 8–10 minutes until most liquid evaporates.
  13. 13Turn off heat, stir in cream cheese and coriander, then set aside to cool.
  14. 14Turn off heat, stir in cream cheese and coriander, then set aside to cool.
  15. 15Turn off heat, stir in cream cheese and coriander, then set aside to cool.
  16. 16Divide dough into 6 balls. Flatten each on a floured surface, add 1 tbsp filling and some mozzarella, then pinch edges to seal.
  17. 17Divide dough into 6 balls. Flatten each on a floured surface, add 1 tbsp filling and some mozzarella, then pinch edges to seal.
  18. 18Divide dough into 6 balls. Flatten each on a floured surface, add 1 tbsp filling and some mozzarella, then pinch edges to seal.
  19. 19Press down gently, flip, and flatten into small discs.
  20. 20Press down gently, flip, and flatten into small discs.
  21. 21Press down gently, flip, and flatten into small discs.
  22. 22Cook the naan on a dry pan or tawa over medium heat for 3 minutes per side until golden.
  23. 23Cook the naan on a dry pan or tawa over medium heat for 3 minutes per side until golden.
  24. 24Cook the naan on a dry pan or tawa over medium heat for 3 minutes per side until golden.
  25. 25Optional: Brush with garlic butter (melted butter, garlic, and coriander) before serving.
  26. 26Optional: Brush with garlic butter (melted butter, garlic, and coriander) before serving.
  27. 27Optional: Brush with garlic butter (melted butter, garlic, and coriander) before serving.

Ingredients

  • 200 g self-raising flour
  • 200 g self-raising flour
  • 200 g self-raising flour
  • 180 g Greek yogurt
  • 180 g Greek yogurt
  • 180 g Greek yogurt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 300 g chicken breast, diced
  • 300 g chicken breast, diced
  • 300 g chicken breast, diced
  • 1 tbsp Greek yogurt
  • 1 tbsp Greek yogurt
  • 1 tbsp Greek yogurt
  • 1 tsp ginger-garlic paste
  • 1 tsp ginger-garlic paste
  • 1 tsp ginger-garlic paste
  • 1 tsp tomato purée
  • 1 tsp tomato purée
  • 1 tsp tomato purée
  • 0.25 lemon, juiced
  • 0.25 lemon, juiced
  • 0.25 lemon, juiced
  • 0.75 tsp Kashmiri red chilli powder
  • 0.75 tsp Kashmiri red chilli powder
  • 0.75 tsp Kashmiri red chilli powder
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 0.5 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1.5 tbsp cream cheese
  • 1.5 tbsp cream cheese
  • 1.5 tbsp cream cheese
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp fresh coriander, chopped
  • mozzarella cheese
  • mozzarella cheese
  • mozzarella cheese
  • garlic butter (melted butter, garlic, and coriander)
  • garlic butter (melted butter, garlic, and coriander)
  • garlic butter (melted butter, garlic, and coriander)

Equipment

bowlpantawa

Tips

  • Let the dough rest for at least 30 minutes to an hour for easier handling.
  • Marinate chicken for 1 hour if possible.
  • Ensure most liquid evaporates when cooking chicken.
  • Let the chicken filling cool completely before stuffing.
  • You can fill the naan with anything else you like.
  • Optional: Brush with garlic butter before serving.