Directions
- 1Mix yogurt, flour, and salt until a shaggy dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes.
- 2Maringate chicken with yogurt, ginger-garlic paste, tomato purée, spices, and lemon juice. Let sit for 1 hour if possible.
- 3Heat oil in a pan over medium heat. Cook the chicken for 8–10 minutes until most liquid evaporates. Turn off heat, stir in cream cheese and coriander, then set aside to cool.
- 4Divide dough into 6 balls. Flatten each on a floured surface, add 1 tbsp filling and some mozzarella, then pinch edges to seal.
- 5Press down gently, flip, and flatten into small discs.
- 6Cook the naan on a dry pan or tawa over medium heat for 3 minutes per side until golden.
- 7Optional: 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
- 1 mozzarella cheese
- 1 garlic butter
Equipment
bowlspoonknifefrying panspatulapastry brush
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