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Butter Chicken Stuffed Naan Bread
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Butter Chicken Stuffed Naan Bread

2 hServes 9Nutri-Score C€€
from @thenommly2 imports0 cooked
Adapt this recipe

what you need

Ingredients

9 people
  • chicken thighs (cut into 1-inch cubes)Meat680 g
  • Kashmiri chili powder (1 tsp for marinade 1, 1 tsp for sauce)Spices2 pieces
  • salt (1 tsp for marinade 1, 1 tsp for sauce, 1 pinch for naan)Spices3 pieces
  • lemon juice (1 tbsp for marinade 1, 1 tsp for marinade 2)Produce15 ml
  • ginger (finely minced, 1/2 tbsp for marinade 1, 1/2 tbsp for sauce)Produce15 g
  • garlic (finely minced, 1/2 tbsp for marinade 1, 1/2 tbsp for sauce, 1 clove for naan)Produce4 pieces
  • hung yogurtDairy180 ml
  • turmericSpices5 ml
  • garam masala (1 tsp for marinade 2, 1 tsp for sauce)Spices10 ml
  • cumin (1/2 tsp for marinade 2, 1/4 tsp for sauce)Spices4 ml
  • coriander (1 tsp for marinade 2, 1 tsp for sauce)Spices10 ml
  • kasoori methi (1 tsp for marinade 2, 1 tbsp for sauce)Spices10 ml
  • avocado oilPantry8 ml
  • gheeDairy45 ml
  • shallot (diced)Produce1 piece
  • green chili (jwala, bird's eye or serrano)Produce1 piece
  • tomato pastePantry30 ml
  • diced tomatoes (one 14 oz can)Pantry400 g
  • sugar (1 tsp for sauce, 1 1/2 tsp for naan)Pantry5 ml
  • cinnamon stickSpices1 piece
  • whole clovesSpices3 pieces
  • cardamom podsSpices4 pieces
  • raw cashews (soaked for 15 minutes)Nuts & seeds70 g
  • water (for the sauce)Other120 ml
  • heavy whipping creamDairy120 ml
  • warm water (110 degrees)Other60 ml
  • instant dry yeast (one packet)Pantry7 g
  • warm milk (110 degrees)Dairy240 ml
  • whole milk Greek yogurtDairy120 ml
  • all-purpose flourGrains500 g
  • baking powderPantry2 g
  • mozzarella (for stuffing)Dairy200 g
  • butter (melted, mixed with garlic and parsley for brushing)Dairy30 g
  • fresh parsley (chopped)Produce10 g

per serving

Nutrition

523kcal

Carbs
52 g
Proteins
26 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Blender
  • Saucepan
  • Stand mixer
  • Rolling pin
  • cast-iron skillet
  • Pastry brush

step by step

Method

  1. Marinate the chicken

    • Cut the chicken into 1-inch cubes.
    • In a large bowl, combine the chicken with Kashmiri chili powder, salt, lemon juice, garlic and ginger.
    • Mix well, cover and refrigerate for 30 minutes.
    Step 1

  2. Add the second marinade

    • Add the hung yogurt, turmeric, garam masala, cumin, coriander, kasoori methi, avocado oil and lemon juice to the same bowl.
    • Mix thoroughly, cover and refrigerate overnight or for at least 6 hours.
    Step 2

  3. Cook the chicken

    • Heat a skillet over medium heat and add the ghee.
    • Cook the chicken until fully done, then remove and set aside.
    Step 3

  4. Start the sauce

    • In the same skillet, add more ghee if needed, then sauté the shallot, chili, ginger and garlic until softened.
    • Stir in the diced tomatoes, tomato paste, garam masala, coriander, Kashmiri chili, cumin, salt, sugar and kasoori methi.
    Step 4

  5. Simmer with whole spices

    • Tie the cinnamon stick, cardamom pods and cloves in a cheesecloth with kitchen twine and add to the sauce.
    • Cover and simmer, then remove and discard the spice bag.
    Step 5

  6. Blend the sauce

    • Carefully transfer the sauce to a blender, add the soaked cashews and water and blend until smooth.
    • Return the sauce to the pan and stir in the heavy cream.
    Step 6

  7. Finish the butter chicken

    • Add the cooked chicken back to the sauce and simmer.
    Step 7

  8. Activate the yeast

    • Combine the warm water, sugar and instant dry yeast and let sit until bubbly.
    Step 8

  9. Make the naan dough

    • Add the milk, Greek yogurt, garlic, flour, baking powder and salt.
    • Knead by hand or in a stand mixer until smooth.
    Step 9

  10. Let the dough rise

    • Place the dough in a lightly oiled bowl, cover with a towel and let rise until doubled in size.
    Step 10

  11. Shape the dough balls

    • Divide the dough into 8–10 equal balls, round them out and let them rest.
    Step 11

  12. Fill and seal the naan

    • Roll each ball into an oval about ¼ inch thick.
    • Spoon in butter chicken and mozzarella, fold the dough over and press the edges to seal.
    Step 12

  13. Cook the naan

    • Heat a cast-iron skillet over medium-high heat and add a little oil.
    • Cook the naan one at a time until bubbles form, brush the top with butter, flip and cook the other side until golden brown.
    Step 13

  14. Finish and serve

    • Brush the hot naan with melted butter mixed with garlic and fresh parsley.
    • Serve immediately.
    Step 14
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