If you enjoy bread and are a fan of Pakistani / Indian flavors like chicken tikka masala or tandoori chicken with naan, you will LOVE these tandoori chicken naan buns! They are made with the softest, fluffiest naan bread, filled with spicy, smoky chicken, and drenched in warm garlic butter. Every bite is heavenly with a beautiful explosion of flavors in your mouth, and these are absolutely perfect for Ramadan and Iftar feasts. And the best part? This recipe is EASY! I am all about simplifying things, and you will find this to be as simple as it gets for such a beautiful dish.
How did I come up with this recipe? Well, I have always been a sucker for warm, soft bread rolls, and am always looking for new ways to innovate them. Being a Pakistani, I also love tandoori chicken with fresh naan. So as I was ideating recipes for Ramadan, it was only logical for me to merge all of that into one with these tandoori chicken naan buns!
Jump to:
INGREDIENTS
Tandoori (Smoked) Chicken Filling
So, originally, tandoori chicken refers to marinated chicken that is grilled in a "tandoor" or clay oven. It has a smoky flavor and a beautiful char on it. If you have access to tandoori chicken, just buy and shred that! But for this filling, we are simplifying things for the home cook who doesn't have a clay oven.
Here's what you will need to make this filling (quantities are given in the recipe card at the end of this post):
- Chicken breast tenderloin (also called chicken tenders), cut into medium sized cubes. I like using tenders as I find them to be most moist than breasts, but you can use any boneless chicken you like
- Plain, full fat yogurt: Yogurt is incredible for marinating chicken and lends a fresh flavor
- A pureed tomato: I just blend a tomato in my Nutribullet, but you can also use canned crushed tomato
- Ginger garlic paste: Use fresh or bottled
- Lemon juice
- Spices:
- Salt
- Turmeric
- Red chili powder (kashmiri chili is ideal, but you can also use cayenne)
- Chili flakes
- Coriander powder
- Cumin powder
- Onion powder
- Garam masala
- Optionally, I love to add a little Shan Tikka Masala! It adds a lovely aroma and depth in flavor
- Fresh coriander (or cilantro)
- Oil, butter or ghee to cook
- Optional: Shredded mozzarella cheese. I just like cheese in everything, but you can totally skip this!
The exact quantities are written in the recipe card below!
To get the smoked flavor, you will also need smoking chips or coal! In the US, I find smoking chips easier as they smoke less aggressively (and we don't want to set off that smoke alarm, if you know you know).
Naan Buns
For the naan dough, you need the most basic pantry ingredients:
- Warm milk (~110F)
- Active dry yeast (you can substitute instant yeast)
- All purpose flour (also called plain flour)
- Sugar
- Salt
- Softened, unsalted butter
- Plain full-fat yogurt - this is what lends naans their moist, soft texture and slightly tangy flavor!
Great news is, these are eggless (except the egg wash, but you can do that with just milk)! So if you don't eat eggs or have an allergy, you can use this recipe to create naan buns or plain naans, and fill them with anything you like. Yay!
Garnishing
To bring everything together, you will need:
- Egg wash: This is just a mixture of egg yolk and milk, brushed onto the buns it lends them a beautiful shiny golden color
- Sesame seeds: Because they're added to naans and are yummy
- Garlic butter: I make this with butter and garlic powder, simple!
- Freshly chopped cilantro / coriander
You can also serve these buns with chutney (like mint and coriander chutney), but I loved them just as they are.
HOW TO MAKE TANDOORI CHICKEN NAAN BUNS
Now let's walk through the process. As promised, I will make this very simple for you guys 🙂
Check out this video on the entire process:
1. Marinate the chicken
Combine everything except the oil, coriander and cheese in a large bowl and set aside. See, promised you guys simple!
This will take ~30 minutes, during which you will get started on the naan dough.
2. Prepare the naan dough
The dough is also simple. First mix the yeast with warm milk and let them foam up (usually ~10 minutes), then add everything else and knead. You can knead this dough by hand or use a stand mixer like my KitchenAid.
If kneading by hand, know that this will be a soft and sticky dough, and it will take ~10 minutes or more of a push-pull motion for the dough to come together. Don't be tempted to add more flour, just keep working it. I find it really helpful to use a scraper to keep my counter clean while doing this.
Once the dough is smooth, soft and stretchy, transfer to a clean bowl sprayed with some oil, cover with cling wrap, and set in a warm spot for about 60 minutes or until it doubles in size.
3. Cook the Tandoori Chicken Filling
By this point, your chicken should be done marinating. Heat oil or butter in a large wok, and cook the chicken on high heat until it becomes tender and most of the water has evaporated. Turn off the heat, and use a fork and knife, or two forks, to shred the chicken into smaller chunks.
Now, take your smoking chips in a piece of aluminum foil. Gently fold the foil so that there is a small opening at the top. Place onto your stove with the burner on low heat, and heat until you see smoke leaving the opening on the top. At this point, use a tong to transfer the foil into your work, open the foil more, and cover with a lid. Let the chicken smoke for 5-10 minutes.
Note: Be very careful when handling smoking chips as you don't want to set off the smoke alarms. Keep your exhaust on on the highest setting.
Finish with some fresh chopped coriander, and this filling is done!
4. Assemble the naan buns!
Once the dough has doubled in size, your filling should be ready and slightly cooled down. Now you can start assembling the buns!
Prepare a 9x13" pan with parchment paper. Divide the dough into 12 equal pieces (using a kitchen scale makes this easier), then roll each piece into a ball with your palms.
Working one ball at a time, flatten into a small disc (roughly ~3.5" in diameter). Use a 2" scoop to scoop the chicken filling into the center of the disc. Add some mozzarella cheese if using. Then pull up the edges and pinch them in the middle, so you have a ball that is filled with the chicken. Using your fingers, press the edges together so the ball is well sealed, then gently roll in your palms to perfect the shape. And now you have a chicken filled naan bun! Place onto the baking tray, and repeat until all 12 rolls are done.
Now let the rolls rise again for ~30-45 minutes until they are more puffy.
5. Bake and serve!
Once the buns have risen again, brush them generously with egg wash and sprinkle over some sesame seeds.
Bake in a pre-heated oven for about 20 minutes until they have a beautiful golden color all over.
Take out of the oven and brush with some garlic butter and garnish with fresh coriander.
The naan buns are ready for you to enjoy! And enjoy, you shall 😉
VARIATIONS
This is a very versatile recipe which you can modify in different ways! For example:
- Use the naan dough to make actual naans, instead of filled buns
- Make naan buns without any filling and serve with garlic butter - yum!
- Make naan buns with a different filling. For example, you could do just cheese. Or you could make a keema (minced meat) filling. Or a vegetarian filling - really, whatever you like as long as it's not soupy!
EQUIPMENT REQUIRED
No fancy equipment is needed in this recipe. You will just need:
- A few large mixing bowls
- A stand mixer like a KitchenAid (or knead by hand)
- A large wok with a lid
- Wooden spoon
- Aluminum foil for smoking chips
- A scoop (but you can also use a spoon)
- A 9x13" baking sheet
- An oven, of course
FREQUENTLY ASKED QUESTIONS
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?
You can keep these in an airtight container in the fridge for up to a week. Use a toaster oven or normal oven to heat up for a few minutes before enjoying!
Yes! You can use this dough to make naan. After the first rise, divide the dough into 6 pieces and roll out into naan shapes. Either bake in a pizza oven, or cook on a pan until they are done. Brush with some ghee or butter and serve!
Now let's get baking!
Looking for a dessert to eat after these buns? Check out my delicious cinnamon rolls, which use a similar dough, and my ultimate chocolate chips cookies!
TANDOORI (SMOKED) CHICKEN NAAN BUNS
- Total Time: 3 hours
- Yield: 12 rolls
Description
The softest, fluffiest naan bread rolls filled with a spicy smoky chicken filling and drenched in garlic butter!
Ingredients
Tandoori chicken filling:
- 400g chicken tenders (about 4)
- ½ cup plain yogurt
- 1 small tomato, pureed
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp salt (or to taste)
- 1 tsp red chili powder
- 1 tsp chili flakes (reduce as needed)
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp onion powder
- ¼ tsp garam masala
- Optional: 1-2 tablespoon Shan chicken tikka masala powder
- 2 tbsp oil, butter or ghee for cooking
- Handful of wooden smoking chips
- 1-2 tablespoon fresh chopped cilantro to garnish
Naan buns:
- 160g milk, warmed (⅔ cups)
- 2 tsp active dry yeast (can be substituted with instant yeast)
- 325g all purpose flour (2 ½ cups)
- 40g sugar (3 tbsp)
- 1 tsp salt
- 60g unsalted butter, softened (about ¼ cup)
- ¼ cup plain yogurt (preferably full fat)
Assembly:
- 1 cup shredded mozzarella cheese (optional)
- Egg wash (1 yolk + 1 tablespoon milk)
- 1-2 tablespoon sesame seeds
- 2 tbsp butter
- 1 tsp garlic powder or minced garlic
- Chopped cilantro for garnishing
Instructions
Marinate the chicken:
- Mix all the ingredients except the oil, smoking chips and cilantro into a large bowl. Mix until combined, and set aside for at least 30 minutes
Prepare the naan dough:
- Mix the warm milk and yeast in the bowl of a stand mixer and let sit for 10 minutes to activate the yeast. Add all the remaining ingredients, and knead using the dough hook attachment on medium high speed for about 7-8 minutes. You will know the dough is done when it pulls away from the edges of the bowl, is smooth and stretchy
- Transfer the dough into a clean bowl sprayed with oil, cover with cling wrap, and place in a warm place for 60-90 minutes until it doubles in size
Cook the tandoori chicken:
- Heat oil in a large wok on high heat. Add the chicken with the marinade and cook for ~10-15 minutes or until the chicken is tender and most of the water has evaporated. Taste and adjust spices as needed
- Use a fork and knife to shred the chicken into smaller pieces
- Place the wooden smoking chips into a sheet of aluminum foil and fold it up so only a small opening remains on the top. Place onto a burner on medium heat until you see smoke escaping from the opening. Use a tong to transfer to the wok, open the foil more, cover with a lid and let smoke for 5-10 minutes. Be careful and keep the exhaust on during this step
- Lastly, garnish with fresh cilantro / coriander. Let the filling cool down slightly
Assemble the rolls:
- Once the dough has risen and the filling is not hot any more, start assembly. Prepare a 9x13" pan with parchment paper and a spray of oil
- Punch down the dough to remove large air pockets. Divide into 12 equal pieces, and roll each into a bowl
- 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
- 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 sheet
- Repeat until all 12 rolls are done. Keep an even spacing between them, they shouldn't be touching at this time
- Leave the tray in a warm spot for 30 minutes for the second rise.
- In the last 20 minutes, preheat your oven to 350F (conventional)
Bake the rolls:
- 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
- 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
- Remove the buns from the oven, and brush with the garlic butter. Sprinkle the cilantro, and serve!
Notes
- If using instant yeast instead of active dry yeast, you cans skip the activation step and mix everything in the stand mixer bowl in one step
- This recipe might make excess filling. Don't stuff the buns with too much filling, you can use the excess to make puff pastry parcels
- You may serve with chutney of choice (e.g., mint and cilantro chutney)
- Prep Time: 1 hour
- Cook Time: 20 min
- Category: Appetizer
- Cuisine: Pakistani
Keywords: Tandoori chicken naan buns
Note: This post contains affiliate links. By using these links you can help keep Bake With Zoha in business!
Zee says
In love with these!!
★★★★★
Anar says
So yummy!! instructions were clear and easy to follow!! thank you!
saad says
PLEASE SHARE RECIPIE AS VIDEO IS TO FAST AND VOICE IS ALSO VARYING. I COULD NOTE NOTE DESPITE OF MANY TIMES REPLAY
Zoha says
I'm sorry, but what do you think this is? This IS the recipe.... I am so confused
Zoha says
Thank you so much, Anar! <3
Amer says
Simple, indulgent and yummy
Awesome, awesome, awesome
Period.
★★★★★
Zoha says
Thank you so much!!
Saqib says
Really suberp,love it.
★★★★★
Zoha says
Thank you so much!❤️
Kinza says
Can you put these in the freezer? I’m planning to make them for an iftar party!
Zoha says
I haven’t tried it so I can’t really say! It might be safest to bake them and then freeze / refrigerate. When getting ready to serve, pop them in the oven at 350F for 5-10 min (depending on how cold they are) to freshen them up!
Maleeha Zafar says
Excellent
★★★★★
Maleeha Zafar says
Excellent marvellous
★★★★★
Zoha says
Thank you so much ❤️
Rabiya shah Awan says
Asslam o alikum zoha you didnt mwntion the measurements of ingredients.
Kindlly mwntio them.
Cants wait to try them for aftari
Lots of dua
Love ur recpies
Zoha says
Thank you for your kind comment! The measurements and detailed recipe are all at the end in the recipe card. The blog post itself just describes the ingredients. Please scroll down or click on “jump to recipe” right under the title
Usha says
So delicious! Thank you for this (and your other amazing) recipes. It’s a bit hit at home and when I make it for our friends and neighbours.
★★★★★
Zoha says
Thank you SO much, Usha!! ❤️
Noreen says
Love the recipe will def try.
★★★★★
Zoha says
Thank you Noreen! ❤️
Anita says
Don’t have smoking chips, will it still be flavourful without using?
Zoha says
Yes of course! Just taste the mix and adjust spices according to your preference.
Aneela says
Love this omg 🥰🥰🥰🥰but just wana know the exact temperature
★★★★★
Zoha says
I'm so confused why people are struggling with finding the temperature 🙁 It's written twice in the recipe card: 350F. I wonder if people just aren't scrolling down to the actual recipe - kindly help me understand so I can improve the experience for everyone 🙂
Yusra A says
I think the recipe card should be on top of the page. I was confused as well. Then I had to scroll down to find it. And every time I needed to see the ingredients, I had to go to the bottom of the page.
Maybe having it at the top, will make it easier. Just a humble suggestion. Loved the recipe! So easy! The buns are in the oven right now. Can’t wait to try them ❤️
Zoha says
Thank you so much, Yusra!
Here's something blog readers don't realize: having recipe cards at the end of a blog post is standard practice (and the "jump to recipe" button at the top of the post helps skip everything else). The reason is because we are optimizing our content for Google search, so Google shows our recipes when people search for something, and this is one of the many requirements Google has 🙂
Ana Abend says
This recipe and how it is written is perfect. Tell readers to print out recipe card and reference the blog for the picture details. I don’t understand how people can be so insistent on making someone else’s life more difficult when this blog post and the recipe have been provided lovingly for free. People need to be more appreciative and respectful of the time it took to develop the recipe and write the post.
Thank you for what you do.
★★★★★
Zoha says
Thank you so much for your kind words and appreciation, Ana! It really means a lot and makes me feel seen to have my hard work recognized. <3
Manayal says
Hi
The buns turned out wonderful . Thank you for the lovely recipe. Just wanted to ask you that you mentioned the same dough can be used to make naans please tell me how much naans can this quantity of dough roughly yield?
★★★★★
Zoha says
Thank you so much, Manayal! So happy to hear you liked this recipe. The number of naans will depend on the size you're going for! You could get 6 bigger naans, or 8-9 medium sized ones. You can really play around with it.
Marriam says
This recipe is so easy to make and taste amazing!! My husband isn’t a big fan of baked good but yesterday for iftar he scoffed 3 of these down!! 10 years of marriage and that was a first so trust me when I say it’s delicious, it absolutely is.
★★★★★
Zoha says
OMG!!! That makes me SO happy!!!! :') I could cry happy tears. Thank you SO much for trusting me.
Az says
Absolutely loved the recipe!!!
★★★★★
Zoha says
Yay!!
Malaika says
loved the buns!! so yummy, soft and smoky. the perfect light and delicious addition to iftars. definitely recommend trying it out
★★★★★
Zoha says
Yay!!! Exactly what I was going for. Thanks for giving them a shot 🙂
Noor Afzaal says
I made them for iftar and they were a massive hit! I didn’t have the time to smoke the chicken but regardless they came out so delicious! Thanks Zoha
★★★★★
Zoha says
Yay!! So happy to hear you enjoyed this recipe. <3
S. Fatima says
I made buns/bread for the first time. The dough was excellent and easy to handle. My mum said i should make them again very soon.
★★★★★
Zoha says
Yay! Great job 🙂
Aatika says
Loved the recipe! ❤
The only thing is, the buns got a bit brown and hard from underneath 😭
I'm wondering if i should reduce the heat or shift the baking tray to the top rack? Please help🥲
★★★★★
Zoha says
Hi! Every oven is different. Mine is a conventional oven (no fan) and I use the middle rack with only bottom heating. You can try changing your settings or lowering the temp!
Amna says
Love the recipe
Every thing was so good I add a little bit of Shredded cheese in the chicken masala but I did not marinate I added water chicken and yogurt and ginger garlic paste and spices on to stove with water till it dries up and added few more spices like crush pepper overall really good and the naan was so soft and yummy that I ended just making naan buns the next day!! (Zoha’s recipe)
★★★★★
Zoha says
Ahhh - thank you so much for the thourough review! Really really happy to hear this worked well for you ❤️
Sapna says
It’s the world best recipe I have ever tried..Its awesome 👏🏻 Thanks
★★★★★
Zoha says
Awww, thank you so much, Sapna! <3
Awaba says
Tried these. Turned out AMAZING. Period
Zoha says
Wuhu!! Thank you!!
Mariam Hamid says
I had so much fun making this! I’m generally not a pro when it comes to dealing with making the dough from scratch (this was my 2nd ever time doing it) and I didn’t have a kneading machine so I had to do it with my hand. It was tiring haha but I actually enjoyed it. At first my dough didn’t rise (I checked after one hour) and I live in Norway so the kitchen was quite cold. That really made me sad because I was really excited about this recipe but added some more yeast mixture and then put the dough near the fireplace and within 30 minutes it rose. 🥲
The filling itself was super easy and my buns turned so soft and absolutely delicious! I can’t wait to try more recipes from Zoha! You’ve got a lifetime follower 🥹♥️
★★★★★
Zoha says
Aww, thank you SO much Mariam!! So happy to read this lovely review and glad it worked out for you. Hope to cross paths in Norway one day! <3
Sara Faizan says
Love this recipe. Love the texture of buns. I can feel their smoothness and softness while kneading.Made few variations.i added 10g of yeast and used vinegar in marination instead of lemon juice. Thanks Zoha for introducing such a good recipe.
★★★★★
Zoha says
Love this review! Thanks so much, Sara! 🙂
Ayesha says
These look amazing 🤤 I’ve bought all the ingredients 🤩 just wanted to ask if we can make these up until the second rise, refrigerate them and then bake the next day? Thank you xx
Sara says
I had to come and comment - I baked these yesterday, followed your instructions and they came out perfect! Thank you so much!
★★★★★
Zoha says
SO happy to hear that, Sara!!! 🙂 Thank you.
John Yearwood says
I just made them. Oh my goodness. They turned out amazing. I followed your directions and perfect. Will be making these again.
Zoha says
So glad to hear that, John! Thanks for trying the recipe.
Zaheera Ebrahim says
Omg. I made them and they came out amazing. Thanks to all the previous comments. I got it just perfect. So it’s 165 deg. Fan forced. Middle of the oven. 😘
★★★★★
Zoha says
Yay! SO happy to read you liked this recipe! <3
Faiz says
I just made these, i will have to say these were amazing!!! It was my first time baking anything... this was actually a great experience, i just messed up with the color and couldn't make em as perfect as yours but still these were fire!!! thank you so much for this yummy recipe!
★★★★★
Zoha says
THANK YOU for trying my recipe, Faiz! Hopefully it's the first but not the last time 🙂
Faiz says
Ahahahaha, came back for the 2nd time, hopefully i will be able to make em perfect now😭
Faiz says
They turned out amazing todayyy!!!😭😭🤌🏼 The color was perfect this time✨ Sending you the vid on insta kindly check it out😭thanks alotttt!
Zoha says
The video made my day! Thank you!
Usha says
This is so easy to make and turned out amazing! I made the naan dough in my bread machine. Thank you for the recipe.
Zoha says
Yay! Thanks so much, Usha!
Ami says
Since I am vegetarian, I substituted the chicken with paneer and also put a little bit of green chutney inside the bun for both taste and help prevent the dryness with paneer. It came out really good. Also used cheddar cheese because I ran out of mozzarella also a good choice.
Zoha says
I love these suggestions! Thank you so much for trying my recipe and giving it your own twist 🙂 I need to try the paneer version myself.
Herum says
The recipe CANNOT get any more perfect than this! I never knew getting buns that too filled would be so easy to get perfect. This is such a fool proof recipe! Everything from the softness of the buns to the filling to the topping off with garlic butter goes so well together. I have tried this once and I can say for sure that this one's going to become a regular for me!!!!! Thank you BakewithaZoha!!!
★★★★★
Zoha says
YAY!!! Thank you SO much Herum! I am so pleased to read this, truly.
Saba says
Hey! I made these naan buns day before yesterday for iftar. I started making them and thought I won’t be able to make it in time for iftar and almost gave up but thank God I didn’t because they turned out so perfect omggg! 🤩 everyone absolutely loved them, especially my 2 year old girl who’s usually a picky eater. 😁♥️ thanks so much for the efforts you put in your recipes and then the time you spend in writing/editing these videos and the recipe text. You’re so hardworking, MashaAllah! May Allah swt reward you abundantly.
Zoha says
Awww, I am so happy to read this!! So much love to you and your little cutie. Thank you for the prayers <3
Shez says
I made these tandoori chicken naan buns yesterday and they were absolutely delicious. Thank you for sharing the recipe and looking forward to trying out more of your recipes 😊
★★★★★
Zoha says
Yay!! So so happy to hear this.
Azza says
just made these yesterday for iftar and they were so fantastic!! Buns were sweet and soft, and the filling was smoky and tasteful
Zoha says
Yay! Thank you so much, Azza! So happy to hear this.
Fatima says
Awesome recipe... they are a perfect iftar item. The buns were so soft and buttery. I love trying your recipes Zoha. Now i have come to the point that I trust your recipes as they always come out perfect. Keep up with the good work !!
★★★★★
Zoha says
You have no idea how much that means to me. Thank you so so much, Fatima!
Umme says
I agree. Best food ever I made at the 1st attempt. Thank you Zoha.
Zoha says
:') Thank you so much!!
Sania says
Hi Zoha! The buns turned out very soft and the filling was amazing! Glad I trusted your recipe
Zoha says
Thank you so much, Sania!!
Sana says
Had these at an iftari and they were amazing.
★★★★★
Zoha says
Yay! Thank you for trying my recipe.
afsheen saleem says
Hello ,
Dear i have a convention oven so do i turn both the upper and lower grills or just the lower gril.
Please guide
JazakAlah khairun
Zoha says
Lower grill only! 🙂
Umme says
Very easy and testy. Tried and tested
★★★★★
Rabia Moon says
I tried them today. First my dough got super sticky then I noticed they didn’t rise either. Baked them anyway. Failed miserably. What did I do wrong?
Zoha says
Hi Rabia! If your dough was still sticky you didn't knead it long enough - kneading is important to develop gluten and give bread its rise.
Sonia says
It was a hit! Thank you for the recipe
★★★★★
Zoha says
Yay! Thank you!
Sadia Israr says
Aoa...first of all thank u so much for amazing recipes. . Plz tell me what are smoking chips?
Zoha says
They are linked in this post. They are an alternative to coal to create smoke and add to food 🙂
Zakera says
Hi I love your all recipes it’s very simple to make.
I just want to ask you m I allowed to skip sugar from this tandoori bun recipe??
★★★★★
Zoha says
Thanks Zakera! I don't recommend skipping the sugar, as sugar feeds yeast and allows the buns to rise nicely 🙂
Amber says
Hello Zoha,
I made these yesterday for Iftar and they were a hit! Such a soft, light, delicious dough and a lovely, savoury filling. Kudos to you! I made them a little larger so the recipe made 10 buns. I filled 8 with the chicken mixture and 4 with a vegetarian filling. I had some aloo tikis in the fridge waiting to be fried. I used two of them , broken up and sautéed in a little oil with some chopped green pepper and once the mixture was cool, I folded in some feta.
This is such a good recipe, so well-tested. I will be making it again very soon. Also made your puff pastry patties last week. Again, a delicious recipe. Keep doing what you are doing. You have the talent, mash’Allah.
Amber says
Amber again. 6 and 4, haha!
Zoha says
Hi Amber! Thank you SO much for trying this recipe and I love your creative use of aloo tikkis! I'm so glad you enjoyed this and the puff pastry patties 🙂
Mohsin S says
Hey Zoha, it doesn't have to be chicken in fact works with pretty much any other protein - Salmon, Beef, Lamb etc. Well done, your getting better every time i watch you. PS you need to do a high protein fibre packed recipe I'm trying to lose the weight and need some inspiration for meals. Kind regards, Mohsin.
Mohsin S says
Hey Zoha, it doesn't have to be chicken in fact works with pretty much any other protein - Salmon, Beef, Lamb etc. Well done, your getting better every time i watch you. PS you need to do a high protein fibre packed recipe I'm trying to lose the weight and need some inspiration for meals.
★★★★★
Zoha says
Thanks Mohsin! Glad you enjoyed this recipe and I'll keep your suggestion in mind!
Saaliha says
Fixation recipe, I've made this thrice in one week and have shared the recipe (and the buns) with others. The flavours are amazing, so addictive
★★★★★
Shazma Hamid says
These buns were BOMB! Try out for sure!
Zoha says
Yay!!! Thank you so so much
Tracy Wilhelm says
This was amazing! I had to take pictures to send to all of my daughters! You had me at naan!
Zoha says
Omg! Thank you so much, Tracy! Means the world to me.
Rabia Iftikhar says
Made them last week in Ramadan. Turned out really soft and yummy.
★★★★★
Zoha says
Thank you so much, Rabia!
Najah says
Best buns I’ve ever had, didn’t even last a day, they were devoured in minutes. Also used the recipe to make naans and I was so impressed with how they turned out. Zoha, you’re a GENIUS. Can’t wait to see what you come up with next.
★★★★★
Zoha says
Awww, i love you! Thank you for your kindness.
Tracy Wilhelm says
I have a question. If you want to make naan with this recipe, do you let rise twice before frying? Love this recipe.
Zoha says
Hello!! No - I would proof the dough once, then make naans and bake / fry
Tracy Wilhelm says
Thank you!
Alina says
I tried them and they are awesome super soft.
Everyone like them and requesting for making them again and again.
And I always love to bake them.
JazakAllah for this recipe..
★★★★★
Zoha says
THANK YOU!! Means the world to me <3
Sabiha says
Hi Zoha ,
The recipe is amazing. I want to ask that can I prepare the buns and refrigerate them for a day and bake them the next day to save time? Will they tsate the same ? kindly let me know the tips too.
Thanks
Zoha says
Hi Sabina! Instead of doing that, I suggest baking the buns, storing in an airtight container at room temp, and reheating in the oven at 350F for 3-4 minutes before serving. They will still taste great.
Sabiha says
Thanks for the suggestion. I will definetely try that. And Btw the recipe is so so amazing already tried it a couple of times 🙂
Zoha says
wuhu!! Glad to hear that!
Salma Hussain says
I tried the recipe, it was delicious.My children really enjoyed it.
★★★★★
Zoha says
So happy to hear that!
Bakhtawer Memon says
Amazing recipe. Softest buns ever and the filling was so delish I plan on making it for paratha rolls.
This was one of the rarest moments when my stomach was telling me its full but I could not stop eating.
★★★★★
Zoha says
Awww, thank you so much, Bakhtawer! I am glad you enjoyed these buns 🙂
Sarah H says
This was my first ever time making naan dough and your recipe made it so easy. These buns were delicious, all of my family loved them and they looked a treat too!!
★★★★★
Zoha says
SO thrilled to hear that! Thank you so much, Sarah!
Nawal says
Made this during Ramadan, for a dinner party with my husband's friends and then again for a cousin's mehendi party. I prepare the chicken and the dough in advance so that I just have to assemble, proof, bake and serve right before the party begins. My parents ask me to save them 2 buns each time I make this so that they can have it with chai! It's a family favourite and they fly off the tray always!
★★★★★
Zoha says
AWWWWWWWW!!! That is so cute!!! Thank you so so much. And please give me salam to your parents 🙂
Khadija Khan says
Loved the recipe! Thank you so much!
★★★★★
Zoha says
Thank YOU! <3
Mominah says
This recipe was so precise and very easy to follow i love it. The buns turned out to be exquisite. Seriously in love with these thank u so much x
Zoha says
SO thrilled to hear that! Thank you so much
Asma Amer says
Made these and the guests were blown away. Special credit on the precise timing you mentioned. Buns rose and baked to perfection. Loved them too much.
Zoha says
😀 So happy to hear this!!!
Asma Amer says
Forgot to give stars this recipe deserves in my previous comment. 🙂
★★★★★
Zoha says
Thank you <3
Momina naveed says
★★★★★
Zoha says
Thank you!
Sareema says
Thanks for the recipe Zoha! The first time i tried these buns in Iftaar and they were a hit! But then 2nd and 3rd time the buns feel a bit dense, is it because of the cheese in the filling that doesnt make them light and fluffy or am I doing something wrong??
Also i tried the same recipe with whole wheat flour. Those were quite dense too and i didnt even add any filling. If you know anything regarding this, please help me out 🙂
★★★★★
Zoha says
Hi Sareema! I don't recommend whole wheat flour, the texture will be dry and dense. If you are finding them dense with all purpose flour, there may be an issue with your yeast or you aren't letting the rolls rise for long enough.
Shilpa says
These buns are a house favorite! I make them with different fillings and everyone loves them! Thank you for this wonderful recipe. I make them very often now! Always looking forward to your new recipe videos.
★★★★★
Zoha says
Made my day. Thank you so much!!