Paneer Tikka Naan Buns

Zoha Malik

by Zoha Malik

Updated:

Rated 5.00 out of 5

29 Comments
Jump to Recipe

This post may contain affiliate links

Add Bake with Zoha as a preferred source on Google and find more of my tried-and-tested recipes.

Add to preferred sources

If you’re a fan of Pakistani / Indian cuisine, you are going to LOVE these Paneer Tikka Naan Buns! Made with pillowy soft naan bread filled with a smokey, spicy paneer tikka filling and brushed with garlic butter, they taste just like paneer tikka and naan, but in a much more enjoyable package. They’re absolutely delicious, and the perfect vegetarian version of my uber popular Tandoori Chicken Naan Buns. And as always, they’re very simple to make.

overhead picture of a batch of paneer tikka naan buns with a shiny golden crust and sesame seeds.

Read the full blog post below for detailed notes, tips, tricks, photos and videos.

batch of 12 paneer tikka naan buns with a shiny golden crust and sesame seeds
one paneer tikka naan bun torn into two halves to show the soft bun and paneer filling inside

What are these buns made of?

These Paneer Tikka Naan Buns are made with 3 components:

  1. Naan buns. This is a super soft and fluffy bread made with a simple dump and knead method. You can knead it by hand or using a stand mixer
  2. Paneer tikka filling. Although traditional paneer tikka is made with marinated cubes of paneer, that doesn’t work well as a filling. This filling uses shredded paneer and cooks it in a masala flavors with tikka spices. The filling is then smoked with smoking chips to add the tikka aroma
  3. Garlic butter. An integral part of the restaurant naan experience, the buns are brushed with a simple garlic butter after baking to bring everything together
paneer tikka naan buns torn into halves to show the paneer tikka filling inside

Process with photos

The detailed recipe is provided in the recipe card at the bottom of this post, but let’s go over the steps with photos to help you visualize everything.

Add all the flour, instant yeast, sugar, salt, butter, yogurt and warm milk to the bowl of a stand mixer. Knead for 7-10 minutes on medium high speed until a smooth and stretchy dough forms. Let it rise.

naan dough ingredients in a wooden bowl
naan dough after kneading in a glass bowl

In the meanwhile, work on the filling. Start by sauteing diced onion in oil until golden:

diced onion in a pan on the stove
diced onion in a pan on the stove cooked until golden

Add the diced bell pepper and minced garlic and saute until the pepper softens:

chopped bell pepper and ginger aarlic paste added to sauted onion
bell pepper and garlic cooked down

Add all the spices and cook until fragrant:

spices added to veggie mix in a pan
spices cooked down into a masala

Now add yogurt and a splash of water to form a creamy masala:

yogurt and water added to masala
creamy tikka masala in a pan on the stove

Mix in shredded paneer, and smoke with smoking chips (optional):

shredded paneer added to masala in a pan on the stove
paneer tikka masala on the stove

Once the dough has risen, it’s time to assemble! Divide it into 12 equal portions:

risen naan dough in a glass bowl
dough divided into 12 equal pieces

Working one piece at a time, roll into a ball and then flatten into a 4″ circle:

hand holding a ball of dough
ball of dough flattened into a disc on the counter

Add a generous scoop of the paneer tikka filling, and top with some shredded mozzarella cheese. Pinch the dough around the filling to fully seal it in. Then gently shape into a ball again:

mozzarella cheese added on top of paneer filling
dough sealed back into a filled bun

Brush the buns with egg wash, and let them rise a second time. Then brush with egg wash again and sprinkle over sesame seeds:

12 filled buns in a 9x13" pan before rising
12 filled buns in a 9x13" pan after rising

Bake, and brush with garlic butter while still hot. Serve & enjoy!

close up of a batch of paneer tikka naan buns with a shiny golden crust and sesame seeds. 2 buns pulled away from the batch
close up of a batch of paneer tikka naan buns with a shiny golden crust and sesame seeds

Tips to perfect this recipe

Before getting started, here are some tips you should keep in mind:

Measure the flour with a weighing scale! People often add too much flour when using cups, which results in harder, dryer buns.

Make sure to properly knead the dough. It should become really smooth and stretchy, and should pass the window pane test. This is important for the bread to properly rise, which then gives the buns their signature soft texture. You can find a lot more details about kneading bread in my garlic butter dinner rolls recipe!

Let the bread properly rise before shaping. It should nearly double in size and spring back part of the way when gently poked. If you don’t let the bread proof properly, it won’t turn out soft. On the flip side, also don’t overproof the bread! This will cause it to deflate.

Taste the filling! Make sure it is to your flavor preferences. If it feels too dry, add a splash or water (or yogurt) and mix in.

Do not overbake. Overbaking the buns can make them crispy and dry.

Frequently asked questions

Can I use chicken instead of paneer in the filling?

Yes, you can replaced the shredded paneer with shredded, boiled chicken. You can also just use the recipe for my Tandoori Chicken Naan Buns instead!

How to tell when the buns are done baking?

The buns will develop a beautiful golden color all over when they are done baking. You can also test by pulling one bun away and looking at the edges – do they look raw or cooked?

How to store these buns?

Store these buns in an airtight container at room temperature for 1-2 days, or in the fridge for 3-5 days. Reheat in the oven for best results!

Can I make these buns ahead of time and freeze them?

Yes! You can bake and freeze these buns in an airtight container. Then reheat in the oven at 350F for ~10 minutes until they are warm again. I personally haven’t frozen the buns before baking as it can mess with the rise of the yeast.

If you like this recipe, you will also love:

Print
paneer tikka naan buns torn into halves to show the paneer tikka filling inside

Paneer Tikka Naan Buns Recipe

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 stars from 10 reviews

Easy and delicious soft and fluffy naan buns filled with a smokey, spicy paneer tikka filling and brushed with garlic butter.

Yield:12 buns

Prep Time:
45 mins
Cook Time:
25 mins
Rise Time:
90 mins
Total Time:
2 hrs 35 mins

Ingredients

Naan buns:

  • 2/3 cup whole milk, warmed to 110F (160g)
  • 2 tsp instant yeast
  • 2 1/2 cups all purpose flour (325g)
  • 3 tbsp sugar (40g)
  • 1 tsp salt
  • 1/4 cup unsalted butter, softened (60g)
  • ¼ cup plain yogurt (preferably full fat) (60g)

Paneer tikka filling:

  • 2 tbsp olive oil
  • 1/2 onion, finely diced
  • 2 tsp ginger & garlic paste
  • 1 bell pepper (or to taste), finely diced
  • 1 to 1.5 teaspoon salt, to taste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp chili powder (or cayenne)
  • ½ tsp Kashmiri red chili (or cayenne)
  • ½ tsp chaat masala
  • ¼ tsp garam masala
  • ¼ tsp turmeric powder
  • 1/3 cup plain yogurt (80g) mixed in 1/2 cup warm water
  • 340g paneer, shredded

Assembly:

  • 1 cup shredded mozzarella cheese (optional)
  • Egg wash (1 yolk + 1 tablespoon milk)
  • 1–2 tablespoon sesame seeds
  • Garlic butter: 2 tbsp butter, 1 tsp garlic powder or minced garlic
  • Chopped cilantro for garnishing

Instructions

Naan buns:

  1. Add all the ingredients to the bowl of a stand mixer. Knead using the dough hook attachment for 7-10 minutes on medium high speed until a smooth, soft and stretchy dough forms which pulls away from the edges of the bowl. If kneading by hand, first mix all ingredients into a shaggy dough with a spoon. Then turn onto a clean surface and knead for 10-15 minutes with your palm in a push-pull motion. The dough will be sticky at first but avoid adding too much more flour and it will come together!
  2. Place in a clean bowl sprayed with oil, cover with cling wrap and place in a warm, humid environment for 60-90 minutes until the dough doubles in size. It is done when it springs back part of the way when lightly poked with a finger. While the dough is rising, work on the filling.

Paneer tikka filling:

  1. Prep all the ingredients if you haven’t already
  2. Heat oil in a large nonstick pan. Add the onion and saute for ~5 minutes until it becomes golden
  3. Add the bell pepper and ginger garlic paste and cook for another 3-5 minutes until the pepper softens. Add a splash of water if needed
  4. Add the spices and cook for 1-2 minutes to toast them. Add a splash of water to deglaze the pan if needed
  5. Add the yogurt mixed with the water and stir. A creamy masala should form
  6. Turn the stove off and mix in the shredded paneer. If the mixture feels too dry, add more water and / or yogurt. Taste and adjust seasonings

Assembly and baking:

  1. Once the dough has risen and the filling is not hot any more, start assembly. Prepare a 9×13″ pan with parchment paper and a spray of oil
  2. Punch down the dough to remove large air pockets. Divide into 12 equal pieces, and roll each into a ball
  3. Use a rolling pin on a lightly floured surface to roll a ball into a 3-4″ diameter circle. Place a scoop of filling (about 2 tbsp) in the center of the circle so the edges are uncovered. Add mozzarella cheese if using
  4. Lift the edges and meet them in the middle to seal and turn into a ball. Pinch together the edges firmly and lightly shape into a ball using your palms. Place the ball into the prepared baking pan
  5. Repeat until all 12 buns are done. Keep an even spacing between them, they shouldn’t be touching at this time
  6. Leave the tray in a warm spot for 30 minutes for the second rise.
  7. In the last 20 minutes, preheat your oven to 350F (conventional)
  8. After the second rise, brush the buns generously with egg wash using a pastry brush, and sprinkle over some sesame seeds. Transfer to the pre-heated oven (350F), and bake for ~20-22 minutes or until the buns are golden in color
  9. While the buns are baking, melt the butter in a pan or the microwave. Add the garlic powder or minced garlic to the hot butter and mix. Chop up cilantro for garnish
  10. Remove the buns from the oven, and brush with the garlic butter. Sprinkle the cilantro, and serve!

Video Tutorial

Leave a Rating and a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

You can unsubscribe from these notifications at any time.

Your email address will not be published. Required fields are marked *


Comments

  1. Farzana malik

    After the first rise, can i refrigerate overnight and then bake it next morning?

    1. Zoha Malik

      Hi Farzana! I actually recommend the first rise in the fridge and the second rise at room temp. and the second rise will take a bit longer 🙂

  2. Amy

    So good and really easy. Bread dough is super easy to work with and not needing a second rise make is a game changer because it’s so quick. I have lots of different filling ideas, though yours is GREAT, and I can’t wait to try them.

    1. Zoha Malik

      Yay, thank you Amy! I am excited for you to try different fillings 🙂

  3. Shazia Abrahams

    The rolls are soft and the filling is fantastic, I use it on normal buns and in pies as well.

  4. Tejaswini Mandadi

    Delicious. Your recipes never disappoint.

    1. Zoha

      Thank you so much!!

  5. Nadia Kashif

    Can I make naana using this recipe?

  6. Himabindu Guddila

    Tried these and made these on many occasions always a hit. Keep making more such reciepes.

    1. Zoha

      THANK YOU!

  7. Rabiya khanam

    Yumm for iftar as well! Thank you!

    1. Zoha

      WUHU!!

  8. Sadia

    Zoha, I made these today for a gathering. They were so soft, pillowy, and flavorful and delicious. Everyone loved them. I will try your chicken naan buns next!

    1. Zoha

      YAY! Thanks Sadia!

  9. Safia

    Accurate and precise. Makes perfect dishes each time I follow your recipes. Thank you

    1. Zoha

      Thank you, Safia!

      1. Jen

        Can you make and freeze these?

        1. Zoha

          Yes! 🙂

          1. Mona

            Hi! Wanted to try your chicken or paneer stuffed rolls but need to avoid egg as husband is severely allergic. Can you please help me with a substitute? Thank you so much!

  10. Kate

    These are so delicious, one of the best things I have made in a while. Would recommend to anyone.

  11. Kate

    Honestly so delicious, one of the best things I have made in a while.

    1. Seema

      This is an amazing recipe. My family loves it!! Do you have suggestions on how to make gluten free?

      1. Zoha

        Thank you so much! Unfortunately i don’t have experience with gluten free baking

  12. Shonali

    I already made this twice…and everyone in my family loves it. Thanks for sharing the vegetarian version for this recipe Zoha. It was soft and perfect

    1. Bincy

      Baked these and they were so good! Thank you Zoha!

      1. Sara

        Made these a couple of times this Ramadan. Best buns i ever baked.thank you for the recipe

        1. Zoha

          Making these during Ramadan means so much to me — thank you Sara! ‘Best buns I ever baked’ is everything 🙏

      2. Ishrat Varachhia

        Perrrfect👍🏼amaizing recipe

        1. Zoha

          Thank you!

Get Notified When New Recipes Drop

Subscribe to get all of my latest recipes in your inbox.


Chocolate chip cookies on a white background

You might also like