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Chicken Tikka Masala with Cheese-Stuffed Naan
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Chicken Tikka Masala with Cheese-Stuffed Naan

2 h 30 minServes 4Nutri-Score C€€
from @on_todays_bake179 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless chicken thigh (cubed)Meat500 g
  • plain yogurt (for the marinade)Dairy120 ml
  • lemon (juiced)Produce0.5 pieces
  • garlic (grated, for the marinade)Produce1 piece
  • ginger (grated, for the marinade)Produce1 piece
  • cumin (ground, for the marinade)Spices2 g
  • turmeric (ground)Spices3 g
  • garam masala (divided between marinade and sauce)Spices6 g
  • curry powderSpices3 g
  • salt (to taste)Spices6 g
  • black pepper (ground, to taste)Spices1 g
  • butter (divided for the sauce)Dairy30 g
  • oil (for the sauce)Pantry15 ml
  • garlic (cloves, minced)Produce3 pieces
  • ginger (grated, for the sauce)Produce2 g
  • cumin (ground, for the sauce)Spices2 g
  • smoked paprikaSpices2 g
  • tomato passataPantry360 ml
  • sugar (to balance acidity)Pantry2 g
  • water (to loosen the sauce)Other60 ml
  • heavy creamDairy80 ml
  • fresh coriander (chopped, optional garnish)Produce10 g
  • all-purpose flour (for the naan)Grains190 g
  • sugar (for the naan dough)Pantry3 g
  • active dry yeastPantry5 g
  • warm water (for the naan dough)Other120 ml
  • plain yogurt (for the naan dough)Dairy45 ml
  • oil (for the naan dough)Pantry20 ml
  • shredded mozzarella (or mixed cheese, for stuffing)Dairy100 g
  • garlic butter (melted, for brushing)Dairy30 g
  • parsley (chopped, for brushing)Produce5 g

per serving

Nutrition

648kcal

Carbs
53 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Frying pan
  • Rolling pin
  • Pastry brush

step by step

Method

  1. Marinate the chicken

    • In a bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, turmeric, garam masala, curry powder, salt and black pepper.
    • Add the chicken and mix well to coat.
    • Cover and marinate for at least 1 hour, ideally 6 hours.
    Step 1

  2. Activate the yeast

    • In a small bowl, stir the yeast and sugar into the warm water.
    • Let it sit until foamy.
    Step 2

  3. Make the naan dough

    • In a large bowl, combine the flour and salt.
    • Add the yogurt, oil and yeast mixture.
    • Knead into a soft dough, then cover and let rise.
    Step 3

  4. Let the dough rise

    • Cover the dough and leave it in a warm spot until doubled.
    Step 4

  5. Sear the chicken

    • Heat a pan over medium-high heat.
    • Sear the chicken pieces in batches until browned and nearly cooked through, discarding any excess liquid.
    • Set the chicken aside.
    Step 5

  6. Build the masala sauce

    • In the same pan, heat the oil and sauté the garlic, ginger, cumin, garam masala and smoked paprika briefly.
    • Pour in the passata, sugar, salt and water, then simmer.
    • Stir in the cream, then finish with a knob of butter.
    Step 6

  7. Finish the chicken in the sauce

    • Return the chicken to the pan.
    • Simmer until tender and fully coated in the sauce.
    • Garnish with fresh coriander if desired.
    Step 7

  8. Shape and stuff the naan

    • Divide the risen dough into 4 balls.
    • Flatten each ball, stuff with the mozzarella and seal like a dumpling.
    • Rest the stuffed balls, then roll out gently.
    Step 8

  9. Cook the naan

    • Cook each naan on a hot dry pan until golden and puffed, turning once.
    • Brush with the garlic butter and parsley mixture.
    Step 9
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