Chicken Tikka Stuffed Naan
Serves 6
Directions
- 1In a bowl, mix yogurt, flour, and salt until a shaggy dough forms.
- 2Knead for 5 minutes until smooth, then cover and rest for 30 minutes to 1 hour.
- 3For the chicken tikka filling: Marinate chicken with yogurt, ginger-garlic paste, tomato purée, spices, and lemon juice. Let sit for 1 hour if possible.
- 4Heat oil in a pan over medium heat. Cook the chicken for 8–10 minutes until most liquid evaporates.
- 5Turn off heat, stir in cream cheese and coriander, then set aside to cool.
- 6Divide dough into 6 balls. Flatten each on a floured surface, add 1 tbsp filling and some mozzarella, then pinch edges to seal.
- 7Press down gently, flip, and flatten into small discs.
- 8Cook the naan on a dry pan or tawa over medium heat for 3 minutes per side until golden.
- 9Optional: Brush with garlic butter (melted butter, garlic, and coriander) before serving.
Ingredients
- 200 g self-raising flour
- 180 g Greek yogurt
- 1 pinch salt
- 1 tbsp oil
- 300 g chicken breast, diced
- 1 tbsp Greek yogurt
- 1 tsp ginger-garlic paste
- 1 tsp tomato purée
- 0.25 lemon, juiced
- 0.75 tsp Kashmiri red chilli powder
- 0.5 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp salt
- 1.5 tbsp cream cheese
- 1 tbsp fresh coriander, chopped
- mozzarella cheese
- 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.
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