Chicken Stuffed Naan

Pillowy homemade naan wrapped around a spiced chicken filling, cooked golden on a hot pan. Best eaten warm with mint chutney.

Ingredients

Chicken filling

1 onion, diced
1 lb (450g) chicken tenders
2 tbsp cilantro, chopped
2 tbsp green onions, chopped
1 green chilli, chopped

Spice mix

1 tsp red chilli powder
¼ tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
½ tsp coriander powder
½ tsp cardamom powder
1 tsp pepper
1 tsp chilli flakes

Dough (makes 8)

400g (3¼ cups) flour
1 packet yeast
1 cup (240ml) milk, more if the dough feels too dry
1–2 tbsp oil
½ tsp salt

Steps

Chicken filling

1Sauté the 1 onion, diced until soft.
2Add the 1 lb (450g) chicken tenders and let it cook for a few minutes.
3Add 1 tsp red chilli powder, ¼ tsp turmeric powder, 1 tsp garam masala, 1 tsp cumin powder, ½ tsp coriander powder, ½ tsp cardamom powder, 1 tsp pepper, and 1 tsp chilli flakes, along with the 2 tbsp cilantro, 2 tbsp green onions, and 1 green chilli. Cook until the chicken is fully done, then set aside to cool slightly.

Dough

4Knead 400g (3¼ cups) flour, 1 packet yeast, 1 cup (240ml) milk, 1–2 tbsp oil, and ½ tsp salt together into a soft dough, adding a little more milk if it feels too dry.
5Let it rise for 4 hours somewhere warm and dry, until doubled in size.

Assemble and cook

6Divide the dough into 8 pieces.
7Roll each piece flat, about 8 inches in diameter.
8Add the chicken filling in the center. Pinch the edges to seal and roll it out again gently.
9Cook on a medium-high pan for 3–4 minutes each side, until golden and cooked through.
10Serve warm with mint chutney.

Video tutorial

Watch on Instagram