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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!
If you want to turn this recipe up a notch, try my Tandoori Chicken Star Bread, which turns the same flavors into a showstopper star shaped bread! Looking for a vegetarian version? Check out my Paneer Tikka Naan Buns!
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 🙂
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 9×13″ 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 9×13″ 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!
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Ingredients
Tandoori chicken filling:
- 400g chicken tenders (about 4)
- 1/2 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)
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp onion powder
- 1/4 tsp garam masala
- Optional: 1-2 tbsp Shan chicken tikka masala powder
- 2 tbsp oil, butter or ghee for cooking
- Handful of wooden smoking chips
- 1–2 tbsp fresh chopped cilantro to garnish
Naan buns:
- 160g milk, warmed (2/3 cups)
- 2 tsp active dry yeast (can be substituted with instant yeast)
- 325g all purpose flour (2 1/2 cups)
- 40g sugar (3 tbsp)
- 1 tsp salt
- 60g unsalted butter, softened (about 1/4 cup)
- 1/4 cup plain yogurt (preferably full fat)
Assembly:
- 1 cup shredded mozzarella cheese (optional)
- Egg wash (1 yolk + 1 tbsp milk)
- 1–2 tbsp 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 9×13″ 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!
Video Tutorial
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)
Note: This post contains affiliate links. By using these links you can help keep Bake With Zoha in business!
Comments
Pragya
A friend of ours made it for us. It was heaven on Earth. We are still craving for it after a week. Now I am trying to make it today. 😀
Zoha Malik
WOO thank you!!
Nabila
Advice about using kitchen scales to weigh each bun dough is good. What should each dough weigh roughly? And if you mention the filling weights, from lightly filled to loaded buns,that would be even more helpful (for us lazy calculators)
Zoha Malik
Thank you so much, Nabila! I tend to not weigh the filling as it gets messy, and just do it using spoons 🙂
Farah
Please help! I made these buns and they were yummy but I used gas mark 4 top shelf and 29 mins didn’t seem enough. They were still undercooked from the bottom. Did I use the wrong gas mark or was it an issue with my measurements of the dough?
Please advise.
Zoha Malik
Hi Farah! I don’t know what these gas marks mean so sadly can’t help with that. I am wondering if you used a glass or ceramic pan?
Komal Kumaria
Yummilicious
Mehreen Sayed
I made the buns with 12 x chicken and cheese, and 12 x chicken only, they came out amazingly. thank you for your support.
Zoha Malik
YAY thank you so much for sharing your experience!
Sayyeda Farihatulaen Rizvi
Thanks zoha for giving me inspiration to start baking.. watching your videos innumerable times and everytime coming to your blog and inspired me but baking always overwhelmed me…i would not get the courage to start something new..
but this Ramadan i tried these tandoori buns.. my first ever baking and they turned out soooo awesome MaashaAllah and I got so many compliments from all the guests.. it was awesome..
Since then I’ve not stopped baking..
your every new recipe adds to my inspiration and motivation.
May Allah Paak bless you with a lot of barakah and ease in your life. Ameen sum ameen
keep up the good work love!!
Zoha Malik
Aw, this comment made my whole day. Thank you for trusting my recipe and giving it a shot, and I am so happy to be your intro to baking! <3 God bless you too
Anum Sahar
All the steps are very well explained.
Zoha Malik
Glad you think so, Anum 🙂
Sania Zahid
Yummy, easy and all time family favourite
Zoha Malik
Thank you, Sania!
BS
Another Ramzan hit!
Sabah Khusro
Such a delicious recipe and so easy to make 👌
Mahrosh
my household staple and the dish that made me swear on Zoha!
Zeshaan
Phenomenal
Ameerah
These have become a staple in our home, rolled out to impress guests fo every gathering! Thank you!
Asma Ameen Dockrat
I tried this recipe today for the first time. I have tried so many recipes but no other recipe gave this much perfect results. The buns were extremely soft and flavourful. This will be my go to recipe from now onwards 🙂
Asma @ Bake with Zoha
Hi Asma! So glad that you and family enjoyed the buns. These are our favourite too!
Sarah
These were incredible! Dough was so soft, fluffy, and easy to work with. Chicken had a delicious flavor as well. Would definitely recommend and absolutely will be making this again! <3
Zoha
Thank you so much Sarah!! Soft fluffy dough + flavorful chicken is the dream combo 😍 So glad you loved it! 🙏
Imama Mujeeb Siddiqui
I make this every now and then and it’s become our family favorite
Zoha
Yay!
Nabeela
the best, thank you!!
Smriti
what an amazing recipe! the instructions were so clear and so helpful! an instant favorite and my fussy kid also loved helping make them and then devouring them. thank you zoha!
Saira Saddique
hey Zoha, have been making these from the past two years and everyone loves them every single time. one of my most favorite recipe to make as well. this time I want to batch prep and freeze them for Ramadan. will they do good if I fill the buns then freeze them, and later thaw them in the fridge overnight, apply eggwash and sesame seeds and bake them when I want to?
Wajiha Siddiqi
Love these! So I made these a day ahead and then put them in the fridge overnight for the second rise and then egg washed and baked them the next day. They turned out perfect! Just in case anyone was wondering if they have make these ahead of them.
Zoha
AWW THANK YOU SO MUCH!
Saneya Qadir
This is the first recipe of yours I tried and it was so good, I’ve been following you religiously ever since!
Zoha
Thank you SO much, Saneya! 🙂
Heba Khan
Hi,
I’ve never made doughs with yeast before, so I wanted to ask: if I’m using instant yeast instead of active dry yeast, when should I add it? Do I skip mixing it with warm milk and just add the powder directly to the dough before kneading?
Since you mentioned that for active dry yeast, I need to mix it with warm milk and let it sit for 10 minutes before adding it to the dough, I’m wondering if instant yeast works differently.
Or do I still mix instant yeast with warm milk, but I can add it directly to the dough without waiting?
I’m really eager to try this recipe out ! and it will be a first time.
Zoha
Same exact method with instant yeast! Mix it with the milk but don’t need to let it sit with the milk to activate.
Carla
I prepared them for a family gathering, a simple and easy recipe that left everyone surprised and delighted.
Maryam
please come up with a basic milk bread recipie whenever you feel like 🥹
All my faiths in you when Zoha bakes I bake 🤣❤️
T
Hi, I have made these before and theyre delicious, my friend has requested them for her birthday but she can’t have dairy atm. Can I sub the milk for coconut milk?
Tanya M
Love, love, love this recipe. So easy to follow and tastes sooo good. I’ve made this recipe 3x and every time, everyone has loved it. The only thing I did a little different was that I made the bun smaller (60-65g each) so that it made more, but also it increased the filling to bun ratio. Also, with the Shan Chicken Tikka Masala when I did 2 Tbls it was a little too salty for my taste. A cool hack for shredding the chicken is to use the a hand mixer or a stand mixer, it shreds in minutes. But this recipe is hands down the best recipe I have ever come across. Thank you soooo much Zoha!!!
Zoha
You totally made my day, thank you SO much!
Ananya
Fantastic recipe ! Instructions were easy to follow. I didn’t have the smoking chips so skipped it but the buns were just as delicious! would definitely recommend. Thank you Zoha!
Zoha
THANK YOU SO MUCH!
Z Bibi
asslam o alaikum.
hope well.
looking since long time the perfect buns recipe; there are alot on social media don’t know which one should try and I jiust just tried ur’s the naan bun recipe and it turns out exactly. jazakallah for sharing.
kind regards
Zoha
Aww, thank you so much!
NF
By chili powder, do you mean the Tex mex type chili powder or laal mirch?
Zoha
Laal mirch 🙂
Julia
These are perfection! Making them 3rd time already. Thank you for the recipe dear Zoha!
Zoha
Thanks so much! 🙂
Jordan
I love these so much! Easy enough for someone who’s not great at cooking! I’ll be trying all her other recipes.
Zoha
Aw, thanks so much Jordan!
Lallie
Lpillay1958+a
Fatima Mahmood
Absolutely amazing recipe
have made it multiple times and every time they turn out amazing 👏🏼 ✨️
Lallie
Absolutely delicious and yummy recipes
Angie
Awesome recipe! All measurements are correct and detailed step by step instructions were helpful. These got rave reviews by everyone in the family.
Sidara
Hi!
Could I do this without the smoking chips step it would it not be as good?
Thank you 🤍
Srey
Dear Zoha,
I am 38weeks pregnant and was craving these from back home. I came across your Instagram and saw your recipes, needless to say the pregnant me was absolutely drooling over them. I made them today and I must say these are THE BEST!!!! love love loveeee the recipe and thank you for sharing.
Jill
What an absolutely incredible recipe! I’ve made it twice now, once with chicken as called for, and once with tofu instead and they both turned out so so tasty. The recipe for the naan makes the softest and best tasting bread I think I’ve ever had, and the flavours in the marinade are equally as tasty. I want to make this all the time!
Muznah Subzwari
This receipe never disappoints me..Too good
Monica
hello! i was wondering if theres a way to make ahead this recipe. can i make all the steps except the baking part and leave it in the fridge until time to bake?
Ana
Hi Zoha. I made this with a beef filling since I had a bunch leftover in my fridge. It turned out great! I was a little scared of making the buns since I’m not experienced with making bread but this recipe was super easy. Thanks for posting this!
Sundus
I tried this today and it turned out so well! Thank you
Shanaz
I always get nervous trying out recipes from new bakers but I can 1000% confirm your recipes are amazing!! I made the Matalida cake and it was the best thing iv ever made (and I have attempted a few chocolate cakes in the past). Following the success of that I decided to make these naan buns! Again these were so cute and delicious!
I wanted to troubleshoot a little as I found the buns a little sweeter than expected. I’m from the UK and I used caster sugar instead of graduated sugar (as I know it dissolves better) so wondering if that could that be the reason? I want to make them again but wanted to see what I should do differently!
Can’t wait to try more of your recipes and your heard work to give us the best results doesn’t go unnoticed! ❤️
Alisha
I made this once and now i HAVE to make it all the time for my family!!! So freaking good!! Do make it
Sally
Followed the recipe exactly and it was perfect! So delicious, the rolls were so soft and the filling was so tasty. Thank you for an excellent recipe and for taking the time to write in such detail and the photos and video. So good!!!
Yusra kausar
i made these today but my filling was difd. it was the firsr time tht my buns turned out to be perfect. its the most amazing dough!
NK
I really want to try this recipe. Can these be made ahead and stored in the freezer for a party?
Kirk
I made these this weekend and they turned out fantastic !!!!
Will definitely make these again.
Thanks for the very clear, concise recipe it was easy to follow.
Nabila
Amazing recipe
Sobia
If perfect chicken filling & bun recipe had a face, this is the one 🤩
Zoha
hahahaha love this
Sathya
This recipe is so Yum. I have already done this once now coming back to this again as I’m craving it. thanks for the simple but super delicious recipe Zoha.
Zoha
Aww thank you SO much Sathya 🙂
Sam
Made these many times. can you please Tell me if we can freeze them? Thank you
Arshiya
These are soooo delicious!!
Everybody loved them. Thank you so much for this recipe. ❤️❤️❤️
Zoha
Thank YOU!!!
Mahrosh A
This is my alllll time favourite recipe. it’s such a hit at my home and I absolutely loveee the taste, 10/10 for how perfect this recipe is!
Zoha
AHHH thanks so so much!
Jen
Hi Zoha, I love all your recipes. I have made this recipe 3 times now and my husband is obsessed with it.
I wanted to find out, if I made a bigger batch, could I freeze it after baking and thaw to eat as we need?
Zoha
Hi Jen! I think that should be totally fine 🙂
Raltaf
Beautiful recipe! Works every time!
Zoha
Yay 🙂
Mahenoor
These buns were amazing!!!! Love how soft and fluffy they were. They were so easy to make and came out perfect. The garlic butter flavour was a great addition on top of everything. Thank you for the great recipe. My husband loved it too!
Zoha
Thank you so much, Mahenoor!
Faiza Fatema
Amazing fool proof recipe. Tried it twice with different types of filling. The buns turn out to be so soft and yummy and all kinds of fillings can be put inside. I love recipes that have plenty of room to be creative and this one is definitely one of those.
Zoha
Really happy to read this. Thank you for trying my recipe, Faiza 🙂
Saeeda
These are pretty incredible. I’m itching for an excuse to make them again and the filling is pretty stellar too.
Zoha
You don’t need an excuse, your happiness is enough of a reason! <3
Saliha
No one will regret trying out these
Turned out amazing
Zoha
Thank you so much!
Muryum
Zohar’s recipes are soo easy and fun to make and they never disappoint. The tandoori chicken buns recipe is 🔥. Super fool proof, comes together easily and beautifully and the buns itself are soo fluffy and soft. It has now become a fam favourite.
Zoha
Thank you so very much! Means a lot to me
SOBIA MUJTABA
hi how can we store the dough of making one day ahead?
Zoha
I recommend baking the buns all the way and then keeping in the fridge. reheat in the oven at 350F when serving 🙂
Raya
tastes amazing. definitely making these again
Zoha
YAY!
Priti Kalra Gulati
Hi my dough was very difficult to work with sticky hence couldn’t make the buns but made a loaf out of it then did an open face sandwich with the chicken and mozzarella. Chicken came out super yummy! Where could the dough go wrong? I kneaded with hand. Thanks ☺️
Zoha
It is supposed to be sticky and difficult to work with – you have to just keep kneading it!
?
absolutely delicious, im at a loss of words to explain how good these tandoori chicken buns tasted. Ive already made this recipe quite a few times now and ill continue to make this every other while because i cant resist myself??. Everyone in my family loved it and ill be trying more recipes soon InshaAllah?
Zoha
Thank you so so so much! Really happy you like the recipe!
Amna
fool proof recipe, super yummmyy, we devoured the buns in one go they were delicious , amazing recipe zoha thanks a tonnnn
Zoha
YAY! Thank you Amna!
Sehrish Khan
Zoha
<3
Sehrish Khan
Hi, Asslam o Alaikum
Wanted to share with you that I made pizza dough using your this recipe, and the pizza crust came out sooo soft that it just melted in my mouth ?
Thank you once again for all your delicious recipes ?
Zoha
Thank you so much, Sehrish! Really happy to hear that
Femina Pereira
The most delicious buns recipe. I substituted 1 cup of AP Flour with Whole wheat flour (so about half and half ratio). And for my filling, I used spicy shredded air fried tandoori chicken. Turned out beautiful and delicious. Will be making again and experimenting with different fillings!
Zoha
SO happy that the recipe worked well for you even with the customization!
Jasjeet
Hi. Your receipe had clear instructions. The buns turned out great! Question for you: can you make the dough ahead of time.
Zoha
Thank you so much, Jasjeet! While some people make the dough ahead of time and freeze, I find that it does not result in the soft texture we want. Instead, you can bake the buns and then freeze them.
Sabeena Ali
These were such a hit with my husband and kids! The recipe was clear and easy to follow. My husband couldn’t believe I had made them and the kids have asked me to make them again!
Zoha
Yay! Thanks so much Sabeena!
Simmi
THE BEST BUNS I HAVE EVER TASTED. I MADE THIS FOR MY FAMILY AND THEN AGAIN FOR A POTLUCK GATHERING AND EVERYONE LOVED THEM. THIS WILL BE MY CONTRIBUTION FOR THIS YEARS CHRISTMAS DINNER. WE DO A MIX OF SWEDISH AND INDIAN CHRISTMAS DINNER. THANK YOU SO MUCH FOR SHARING THE RECIPE ?
Zoha
This comment made me smile so big! Thank you for including me in your family traditions <3
Shilpa
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
Made my day. Thank you so much!!
Sareema
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
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.
Momina naveed
Zoha
Thank you!
Asma Amer
Forgot to give stars this recipe deserves in my previous comment. 🙂
Zoha
Thank you <3
Asma Amer
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
😀 So happy to hear this!!!
Mominah
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
SO thrilled to hear that! Thank you so much
Khadija Khan
Loved the recipe! Thank you so much!
Zoha
Thank YOU! <3
Nawal
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!
Kainat Fatima
I made three times in Ramadan and everyone loved it. Thank you so much for this amazing recipe.
Zoha
This means so much to me. Thank you!
Zoha
AWWWWWWWW!!! That is so cute!!! Thank you so so much. And please give me salam to your parents 🙂
Sarah H
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
SO thrilled to hear that! Thank you so much, Sarah!
Bakhtawer Memon
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
Awww, thank you so much, Bakhtawer! I am glad you enjoyed these buns 🙂
Salma Hussain
I tried the recipe, it was delicious.My children really enjoyed it.
Zoha
So happy to hear that!
Sabiha
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
wuhu!! Glad to hear that!
Sabiha
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
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.
Alina
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
THANK YOU!! Means the world to me <3
Tracy Wilhelm
I have a question. If you want to make naan with this recipe, do you let rise twice before frying? Love this recipe.
Zoha
Hello!! No – I would proof the dough once, then make naans and bake / fry
Tracy Wilhelm
Thank you!
Najah
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
Awww, i love you! Thank you for your kindness.
Rabia Iftikhar
Made them last week in Ramadan. Turned out really soft and yummy.
Zoha
Thank you so much, Rabia!
Tracy Wilhelm
This was amazing! I had to take pictures to send to all of my daughters! You had me at naan!
Zoha
Omg! Thank you so much, Tracy! Means the world to me.
Shazma Hamid
These buns were BOMB! Try out for sure!
Zoha
Yay!!! Thank you so so much
Saaliha
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
Mohsin S
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
Thanks Mohsin! Glad you enjoyed this recipe and I’ll keep your suggestion in mind!
Mohsin S
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.
Amber
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.
Zoha
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 🙂
Amber
Amber again. 6 and 4, haha!
Zakera
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
Thanks Zakera! I don’t recommend skipping the sugar, as sugar feeds yeast and allows the buns to rise nicely 🙂
Sadia Israr
Aoa…first of all thank u so much for amazing recipes. . Plz tell me what are smoking chips?
Zoha
They are linked in this post. They are an alternative to coal to create smoke and add to food 🙂
Sonia
It was a hit! Thank you for the recipe
Zoha
Yay! Thank you!
Rabia Moon
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
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.
Umme
Very easy and testy. Tried and tested
afsheen saleem
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
Lower grill only! 🙂
Sana
Had these at an iftari and they were amazing.
Zoha
Yay! Thank you for trying my recipe.
Sania
Hi Zoha! The buns turned out very soft and the filling was amazing! Glad I trusted your recipe
Zoha
Thank you so much, Sania!!
Fatima
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 !!
Umme
I agree. Best food ever I made at the 1st attempt. Thank you Zoha.
Zoha
:’) Thank you so much!!
Zoha
You have no idea how much that means to me. Thank you so so much, Fatima!
Azza
just made these yesterday for iftar and they were so fantastic!! Buns were sweet and soft, and the filling was smoky and tasteful
Zoha
Yay! Thank you so much, Azza! So happy to hear this.
Shez
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
Yay!! So so happy to hear this.
Saba
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
Awww, I am so happy to read this!! So much love to you and your little cutie. Thank you for the prayers <3
Herum
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
YAY!!! Thank you SO much Herum! I am so pleased to read this, truly.
Ami
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
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.
Usha
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
Yay! Thanks so much, Usha!
Ghazala Khan
Hi Zoha,
My daughter made it recently and now I’m making it too today for the first time.
I have a quick question. May I use olive oil instead of butter.
Faiz
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
THANK YOU for trying my recipe, Faiz! Hopefully it’s the first but not the last time 🙂
Faiz
Ahahahaha, came back for the 2nd time, hopefully i will be able to make em perfect now?
Faiz
They turned out amazing todayyy!!!???? The color was perfect this time✨ Sending you the vid on insta kindly check it out?thanks alotttt!
Zoha
The video made my day! Thank you!
Zaheera Ebrahim
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
Yay! SO happy to read you liked this recipe! <3
John Yearwood
I just made them. Oh my goodness. They turned out amazing. I followed your directions and perfect. Will be making these again.
Zoha
So glad to hear that, John! Thanks for trying the recipe.
Sara
I had to come and comment – I baked these yesterday, followed your instructions and they came out perfect! Thank you so much!
Zoha
SO happy to hear that, Sara!!! 🙂 Thank you.
Ayesha
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 Faizan
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
Love this review! Thanks so much, Sara! 🙂
Mariam Hamid
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
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
Awaba
Tried these. Turned out AMAZING. Period
Zoha
Wuhu!! Thank you!!
Sapna
It’s the world best recipe I have ever tried..Its awesome ?? Thanks
Zoha
Awww, thank you so much, Sapna! <3
Amna
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
Ahhh – thank you so much for the thourough review! Really really happy to hear this worked well for you ❤️
Aatika
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?
Bilkis
I made these today, they were delicious, I could taste the sweetness in the buns, is it possible to reduce the sugar quantity without affecting the end results?
Zoha
You can reduce a bit but the yeast feeds on the sugar, so it helps the buns rise. You can also add more salt to help 🙂
Zoha
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!
Anar
So yummy!! instructions were clear and easy to follow!! thank you!
MH
love this recipe, I am really looking forward to try it. could I half this recipe and make 6 buns?
Zoha
Thank you so much, Anar! <3
saad
PLEASE SHARE RECIPIE AS VIDEO IS TO FAST AND VOICE IS ALSO VARYING. I COULD NOTE NOTE DESPITE OF MANY TIMES REPLAY
Madi
Can we reduce the amount of sugar? 3 tbsp seems like a lot. I’m sure it enhances the flavor of the buns. If we reduce it to 2 tbsp, would that significantly affect the taste, or how the bread rises?
Erum
Can i just make the chicken filling and freeze it. The smell of coal stays there
Zoha
Hi, that should be ok
Zoha
I’m sorry, but what do you think this is? This IS the recipe…. I am so confused
Sarah
Hi are you able to prep the buns with the filling in advance and bake once needed, for example like a day in advance?
Zoha
Nope, because the bread has yeast it will overproof. You can bake the buns and then freeze them 🙂
S. Fatima
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
Yay! Great job 🙂
Noor Afzaal
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
Sana
I have made these many times and now in ramadan I have made these in iftarees too. everybody loves them and keeps asking the recipe
Zoha
Thank you so so much, Sana!
Tara
Made this a couple of times now and comes out perfect. I was wondering to scale this for a bigger group though. You think I could use this same measurements that yields 12 and divide that into 24 balls instead ? Mini buns ? Just wondering, maybe I will give it a shot !
Zoha
Hi Tara! Mini buns will be ok too but one bun won’t be 1 serving. You’d be better off doubling everything 🙂
Zoha
Yay!! So happy to hear you enjoyed this recipe. <3
Malaika
loved the buns!! so yummy, soft and smoky. the perfect light and delicious addition to iftars. definitely recommend trying it out
Zoha
Yay!!! Exactly what I was going for. Thanks for giving them a shot 🙂
Marriam
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.
Az
Absolutely loved the recipe!!!
Zoha
Yay!!
Zoha
OMG!!! That makes me SO happy!!!! :’) I could cry happy tears. Thank you SO much for trusting me.
Manayal
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
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.
Seerat Sualeha
hey how can we double the naan quantity
Aneela
Love this omg ????but just wana know the exact temperature
Zoha
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
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
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 🙂
Carmel Horvath
I just copy and paste the recipe onto the note pad on my phone.
It’s saved. It takes a few minutes but it’s all there in black and white. Simple
Ana Abend
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
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
Anita
Don’t have smoking chips, will it still be flavourful without using?
Aisha
Hi, Zoha. I am grateful for this recipe, I have already made these three times, and each time they turned awesome and received a lot of praise from guests. I really liked the way you explained small and details and tips in this recipe.
Girija menon
Hi Zoha, I’ve made these 3 times already. Always a success!’ Thanks
Zoha
Aww – thank you so so much!
Zoha
Yes of course! Just taste the mix and adjust spices according to your preference.
Samra
Not sure if this has been asked but can you sub the yogurt for Greek yogurt in the buns and chicken mix?
Noreen
Love the recipe will def try.
Zoha
Thank you Noreen! ❤️
Rabiya shah Awan
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
Haany
These turned out so beautifully soft and yummy. Your cinnamon rolls are out of this world too 🥰
Zoha
THANK YOU!!
Usha
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
Thank you SO much, Usha!! ❤️
Zoha
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
Umm Amarah
10/10 would definitely recommend! Just made these (with a few tweaks cause I can’t follow a recipe) and only thing I’m not liking is that I definitely didn’t make enough! Hahahha. Love them mashaallah
Zoha
hahaha I feel the pain! Thank you 🙂
Maleeha Zafar
Excellent marvellous
Zoha
Thank you so much ❤️
Maleeha Zafar
Excellent
Kinza
Can you put these in the freezer? I’m planning to make them for an iftar party!
Ferozanisa
MashaAllah…I made this think thrice already…atm busy with a batch
May Allah Almighty bless u
ameen
I also don’t follow to T…but just love the smoked affect 😋
Zoha
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!
Saqib
Really suberp,love it.
Lamesa
Is there a specific flavor in smoking wood chips you’d recommend? When I clicked the link, it took me to the apple wood chips and since I’ve never used it before I’m not sure if that’s sweet as opposite to the mesquite or pecan one.
Zoha
Hi there! I use the applewood ones. They just give a smokey effect without any apple flavor
Zoha
Thank you so much!❤️
Amer
Simple, indulgent and yummy
Awesome, awesome, awesome
Period.
Zoha
Thank you so much!!