Name: Chicken Tikka Stuffed Naan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g All-Purpose Flour, maida; 150 g Boneless Chicken Breast, minced or cut into very tiny chunks; 1½ tbsp Chicken Tikka Masala, for marinade; 3 tbsp Indian-Style Yogurt, divided (for dough and marinade); 1 tsp Ginger-Garlic Paste, for the chicken; 1 tsp Baking Powder, for the dough; 2 tbsp Coriander Leaves, chopped; 2 tbsp Butter, melted, for brushing; 1 tbsp Cooking Oil, to cook the chicken; ½ tsp Salt, to taste

45 mintotal

Prep 30 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat oil in a pan and add the marinated chicken. Cook on high heat until the chicken is completely cooked, charred, and the mixture is entirely dry. Let it cool.
Knead a soft dough using all-purpose flour, baking powder, a pinch of salt, two tablespoons of curd, and lukewarm water. Rest it for 20 minutes.
20 min
Divide the rested dough into equal-sized balls. Flatten a ball slightly with your fingers to form a small cup.
Place a generous scoop of the cooled, dry chicken tikka filling in the center. Bring the edges together and pinch to seal tightly.
Dust with dry flour and gently roll it out into a teardrop or oval shape, being careful not to let the chicken piece break the dough surface.
Press chopped fresh coriander lightly onto the top surface.
Brush water generously on the back side of the naan. Place the watered side down onto a pre-heated, hot iron tawa.
Once the naan starts puffing up with large bubbles, turn the tawa upside down directly over the flame to roast the top until charred and crispy.
Remove from the tawa with a spatula, brush generously with melted butter, and serve hot.

How to tell it's done

A blistered, golden-brown crust hiding a fiery, aromatic, and meaty core of tender tandoori-spiced chicken.

Getting it right

Tip

Shredding the cooked chicken breast finely before stuffing ensures it rolls out smoothly without tearing the dough apart.

What to serve it with

This robust bread acts as a meal in itself. Serve it with a simple mint yogurt dip, pickled onions, and a side of Dal Tadka.

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Ingredients