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