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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)
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Comments
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