Butter Chicken Stuffed Naan
Ingredients
Butter Chicken
chicken breast (diced)
3 piece
plain yogurt
2 tablespoon
garlic (crushed)
1 tablespoon
ginger (crushed)
1 tablespoon
butter
2 tablespoon
onion (finely_chopped)
1 piece
tomato paste
75 g
cream
250 ml
sugar
1 teaspoon
salt
2 teaspoon
fresh coriander (chopped)
2 tablespoon
Naan Dough
cake flour
3 cup
salt
1 teaspoon
instant yeast
7 g
sugar
1 tablespoon
oil
2 tablespoon
yogurt
2 tablespoon
milk (lukewarm)
180 ml
egg
1 piece
grated cheese (grated)
150 g
Instructions
Prepare and marinate chicken
Dice chicken breasts into small cubes and mix with yogurt, garlic, ginger, spices and salt. Marinate for at least 30 minutes.
Cook the chicken
Cook the marinated chicken in a hot oiled pan for 10-15 minutes until fully cooked.
Prepare the butter chicken sauce
Sauté onion, garlic and ginger in butter and oil. Add spices, tomato paste, cream, sugar and salt. Simmer with cooked chicken for 5 minutes.
Make the naan dough
Mix flour, salt, yeast and sugar. Add oil, yogurt and lukewarm milk-water mix. Knead for 10 minutes until smooth. Let rise until doubled.
Stuff and shape the naan
Divide dough into 8 pieces, roll each into a circle. Add grated cheese and cooled butter chicken filling. Seal and place in lined baking dish. Rest 10 minutes.
Bake the stuffed naan
Brush with egg wash and bake at 200°C for 30 minutes until golden. Brush with garlic butter immediately after baking.
Original recipe
Storage
Store in airtight container. Reheat in oven to restore crispiness. Can be frozen before or after baking.
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